- Jul 4, 2012
- 1
- 10
Ok guys. Today is the first time I have smoked anything. I am using my Weber Kettle grill and charcoal. Smoking a 6lb pork shoulder.
My question is this:
At what point does the internal temp slow down on the pork. I am 3 hours into the process and the internal temp has gone from 40 degrees to almost 140 degrees. Is it moving too fast? I have checked it to make sure it's not drying out and everything is staying very moist. I just want to make sure this thing wont cook too fast (if there is such a problem)
Thanks guys for all of your help.
My question is this:
At what point does the internal temp slow down on the pork. I am 3 hours into the process and the internal temp has gone from 40 degrees to almost 140 degrees. Is it moving too fast? I have checked it to make sure it's not drying out and everything is staying very moist. I just want to make sure this thing wont cook too fast (if there is such a problem)
Thanks guys for all of your help.
