Hello. First post here. I'm excited to be a member - I know I'll learn a lot.
I bought my first smoker about a month ago - a Propane Masterbuilt = 2- door model.
I really like it and I've made some of the modifications to it as recommended.
I use a cast iron skillet for the wood tray, and I use a bluetooth oven thermometer for temperature.
My question is related to smoking pulled pork.
My first attempt was a dismal failure.
I had a 8 1/2 pound pork shoulder, bone-in.
I set the temperature for around 200 to 220.
What I didn't know at the time was that the Masterbuilt thermometer was reading was reading about 25 degrees high.
So, in reality, I was smoking at under 200 degrees probably.
I kept it on for about 7 hours, until the internal meat temperature hit 190 degrees.
The outside of the meat looked great.
I let it rest, took it in to 'pull it apart' and found that most of the meat was too tough to pull apart.
The large shoulder 'bone' also was not releasing from the meat.
I ended up cutting slices off most of the pork shoulder and only had a little bit that was able to be 'pulled apart' with two forks.
So I sliced it, then chopped up the slices.
It tasted ok, but was definitely not like the soft, tender pulled pork I've made in the oven.
So before I try again, I'm guessing that the problem was that the temperature was too low and I didn't keep it in the smoker long enough.
Would the ideal time and temp for an 8 pounder be about 225 to 235 for about an hour per pound?
Thanks in advance.
For 4th of July, I'm going all out with smoked ribs and chicken but I've already figured out baby back rib smoking. For those, I put them in the smoker for 3 hours at 225/235, then put them in an aluminum foil pan and a can of apple juice, seal the pan with foil, and put them in the smoker for an hour, then out of the pan, back in the smoker for 1/2 hour to 45 minutes and apply BBQ sauce to them for the final 1/2 hour of smoking. They came out tender and moist, but if anyone has a suggestion, I'm all ears.