- 14 Posts. Joined 12/2012
- Points: 10
- Select All Posts By This User
Pork shoulder Gmg pellet smoker
SmokingMeatForums.com Top Picks
Just be wary of the 40-140-4 rule if you're going to smoke lower than 225deg for several hours. Might want to add some supplemental smoke if that's what you desire. Personally, I think that the amount of smoke that my shoulders get at 225deg is just the right amount as I felt sometimes that the smoke can over power the flavor of the meat. I prefer simple flavors though and hints versus flavors that smack you across the face. Just me though.
I agree I don't like overpowering smoke either, maybe my grill is defective bc it doesn't even leave a noticeable ring at all if I smoke at 225 the whole time. This time I did 165 for 6 hours, 185 for 4, then finished at 225 in my oven bc I wrapped it. Save the pellets! Turned out swell. Thx for the responses.
Again, with pork, you want to be VERY careful about not allowing it to be between 40 degrees and 140 degrees for 4 hours or more. This is a zone in which dangerous bacteria can grow and allowing it to sit in this zone for prolonged periods could be putting anyone who eats it at risk of getting sick. Allowing it to smoke at 165deg for 6 hours and then 185 for the next 4 is asking for trouble. I would highly suggest you do more reading on the 40-140-4 rule before you proceed with anything else.