It's 8am here and we have some guests for a late afternoon BBQ at 5pm. We planned to make pulled pork which cooked way too fast. We already made this a few times and it usually took about 17-20 hours. We had the same size of meat and the same cut but this time the meat reached inner temperatures of 204 F within 7 hours.
- 10 lb boston butt, bone in
- Brining in 3% Brine for 48 hours in the fridge
- Rubbing and chilling at room temperature for 2 hours
- Start cooking on the Kamado Joe at steady temperatures of 230-240 F.
- shoulder reached 180 F within four hours, didn't have a plateau phase and was at an inner temperature of 204 F within 7 hours.
We had two thermometers on the roast, one in front and one in the back of the meat. The temperature remained steady throughout the cooking time - we have a Bluetooth alert and would have noticed any changes. We then thought it might be the thermometer within the meat. We made sure again that it was in the center, next to the bone and added four different sensors after the first 4 hours. After a total of seven hours they all showed above 200 F.
Now my questions to you:
1. Does any one know why it cooked so fast? How can we avoid it next time?
2. Any ideas how to warm the pulled pork in 9 hours? We don't want to douse it with sauce more than necessary.
Thanks a lot! Alice