Originally Posted by Dale W
Probably beating a dead horse.
Smoked a pork shoulder for 7 hrs at 220. Internal temp only read 160. Is this normal in an insulated electric smoker. Cabinet temp is constant. My question is, has anyone had a cut of pork that wouldn't loosen up after 7 hrs?
Been smoking for 6 months (newbie) with moderate success. Have done several pork roasts and they have worked out pretty good. Any and all advice is cool with me.
its not time, its the internal temp. the pork shoulder will always be tough at 160. it doesnt get tender til you hit the 190's
if you dont feel like waiting, either cut it up into smaller pieces and/or finish it in the oven wrapped up in foil. itll have took in all the smoke its gonna get long before 7 hours anyway.
if im really wanting pork barbecue as quick as possible, i just buy country style ribs, smoke them at 230ish until they hit internal temp around 140 or so, then i take em to the oven and finish them off til they hit 190. them rest them an hour and pull them. its almost better that way as you get more bark.
that process usually takes me 7 hours.