I woke up this morning and stuck a 10.5 pound pork shoulder in the smoker at 225-240. I didn't originally have the thermometer in but I just went out and probed it and my thermometer (and one I have used in the past that has been reliable), and its saying the internal temp right at the bone is 210. I was figuring about 15 hours or so, or at least that is what they have run for me in the past. I am trying to find my other thermometer but does anyone else think this is a bit peculiar? 10.5 pounds in 9 hours??
I guess my next question is if this is true, how can i keep this thing from getting all dried out until 6 tonight when people are coming over? hahah
I cant believe it. Any help would be appreciated.