4.1 lb. bone-in pork shoulder, sat for 30 hours in a mixture of dry rub and Dijon mustard in a bag in the fridge.
Went in smoker after sitting out for one hour, 230 degrees, peach wood chips, on its side, in a metal baking pan, with remote meat thermometer inserted and touching bone.
Thermometer started beeping to indicate internal temp of 160 after about 4 and a half hours.
Wrapped it in foil and let it sit in smoker (with the power off) for 3 and a half hours before opening foil.
Meat had great flavor and a good smokey outer layer, but it was tough, definitely NOT pull-apart tender.
What did I do wrong?
Thanks for helping a newb get his smokin' mastered!
Went in smoker after sitting out for one hour, 230 degrees, peach wood chips, on its side, in a metal baking pan, with remote meat thermometer inserted and touching bone.
Thermometer started beeping to indicate internal temp of 160 after about 4 and a half hours.
Wrapped it in foil and let it sit in smoker (with the power off) for 3 and a half hours before opening foil.
Meat had great flavor and a good smokey outer layer, but it was tough, definitely NOT pull-apart tender.
What did I do wrong?
Thanks for helping a newb get his smokin' mastered!
