Just joined the site.. Wondering if I could get some feedback on what might be happening with my process where my meats seem to come out substantially earlier than expected despite vigilant temperature control..I have gotten good results, but my times are always way quicker than expected. Everything has always been falling-off the bone and not dry at all, but I'm wondering if it could be even better? Should I be using cooler temps? I'm at 5600' of elevation. From what I've read, that is supposed to extend times.
I made a pulled pork shoulder this weekend . 8 pounds, I was expecting it to take about 12 hours at 1.5 hrs per pound, to be done by noon the next day. Stoked a perfect 225 heat in my 18 inch Weber Smokey Mtn at midnight, and added pork. At 1am, temp was still dialed-in perfectly, so I went to bed.. By 4:30, I meat was at 160, smoker was still at 225 like a champ. I pulled it, wrapped it in foil, and put it back on. By 7:30, it was at 190. I pulled it and put in a cooler to rest till 1pm.. It was great... Moist, falling off the bone.. Question is, it took a little less than an hour per pound.. Most said to allow 1.5 to 2hrs per pound at that temp. Things are supposed to take longer to cook at altitude..I was hoping to only have it resting in the cooler for an hour or two, not five!
Does this seem weird to you? My turkey at Thanksgiving came out 2 hours earlier than expected too.. It was also quite good, and not dry, but I'm just wondering if maybe I should try smoking at 180-200 instead of 225. Maybe my thermometer in the weber lid is off?