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it cant be true

post #1 of 13
Thread Starter 

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.

 

Thanks,

 

Jim

post #2 of 13
Thread Starter 

other thermometer reads the same.  Oh Crap.  What to do, What to do.

 

Jim

post #3 of 13

Some might say to hold it wrapped in foil & towels, in a cooler until 6 PM, but I would let it cool, and reheat it before serving.

 

 

Bear

post #4 of 13
Thread Starter 

well i think Im going to pull it and let it rest in a cooler and then throw it in the slow cooker on warm with some apple juice.

 

And since your from Macungie, Ill take your advice.. Im just up the road in Lehighton.

 

Thanks

 

Jim

post #5 of 13

I've left them in a cooler wrapped in towels for up to 8 hours & they were still too hot to handle.

post #6 of 13
Quote:
Originally Posted by Bearcarver View Post

Some might say to hold it wrapped in foil & towels, in a cooler until 6 PM, but I would let it cool, and reheat it before serving.

 

 

Bear



Okay I'll say it, Hold it wrapped in foil & towels, in a cooler until 6 PM. biggrin.gif

 

Bear gave you some good advice...

 

post #7 of 13
Quote:
Originally Posted by jimalbert View Post

well i think Im going to pull it and let it rest in a cooler and then throw it in the slow cooker on warm with some apple juice.

 

And since your from Macungie, Ill take your advice.. Im just up the road in Lehighton.

 

Thanks

 

Jim


Lehighton??

That's near where NEPAS is from (Mahoning Valley).

 

You should put Lehighton in your Bio---Then it will come up on your posts, on the top right, with your post count & the month you joined.

 

Sometimes it's easier to help someone, if you know where they're from.

 

I worked for 20 years at the Steel, with some guys from Lehighton.

 

Bear 

 

post #8 of 13

Good Luck

post #9 of 13

Guess I'm a little late for the party, but if the butt was really up to that temp the bone would have pulled right out clean and it would have almost fallen apart as you were trying to foil it. which would be my choice, but just my opinion.

 

Let us know what ya did and how it came out!

post #10 of 13

Just a reminder,  we normally don't measure at the bone.  The bone heats quicker then the meat.  If your thermo is too close to the bone you may be getting a false reading.  You'll know for sure if the meat is tender when you remove it from the smoker.

 

Good luck, let us know how it turns out.

post #11 of 13
Thread Starter 

Thanks Everyone.  It was up to temp, and I foiled it and toweled it and kept it in the cooler whole, until later when I pulled it.  The bone did fall right out and it was a good smoke.  Thanks for all the help.

 

Jim.

 

ill try to post some pics later.

post #12 of 13

Glad to hear things turned out for you Jim. Someone's gotta say it so I guess I will-worthless.gif

post #13 of 13

Just curious,

 

Was the amount of fat in the butt greater or less then what you would normally expect?

 

What kind of smoker are you using?  Are you sure the cook chamber temp is as you say it is?  Running the smoker at 300 will get the meat done a lot faster then at 230 so maybe your smoker is cooking a bit hot.

 

How was the moisture when you served it?  Did you put liquid in with the meat when you foiled?  It was a good call foiling and placing in the cooler.  Glad it worked out for you.

 

Al

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