So this is my first smoke on ANYTHING.
What I'm really wondering is if my cooking time and pork shoulder ize match up. I purchased a 6.90 lb shoulder from Sam's and it had a fairly decent fat cap on it. I put it on a little late on the day and feom experiences with other people I decided to go ahead and crank the temp on up to 275° for the first 2 hours(2:15 pm to 4:15pm). I then turned it up again and have had it running at 300° to 305° to get it cooked before midnight. I cruised right past the 160° stall that I have read so much about and its been climbing well. I mean from the time I inserted the meat thermometer to when it reached 160° was crazy fast(4:30 therm inserted and 162° at 6:15).
Since then its been taking awhile its 9:00 pm now and just getting to 200°.
Am I just getting to anxious to see my first product of the que?
What I'm really wondering is if my cooking time and pork shoulder ize match up. I purchased a 6.90 lb shoulder from Sam's and it had a fairly decent fat cap on it. I put it on a little late on the day and feom experiences with other people I decided to go ahead and crank the temp on up to 275° for the first 2 hours(2:15 pm to 4:15pm). I then turned it up again and have had it running at 300° to 305° to get it cooked before midnight. I cruised right past the 160° stall that I have read so much about and its been climbing well. I mean from the time I inserted the meat thermometer to when it reached 160° was crazy fast(4:30 therm inserted and 162° at 6:15).
Since then its been taking awhile its 9:00 pm now and just getting to 200°.
Am I just getting to anxious to see my first product of the que?
