Need help pulled pork

learnin' jim

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Apr 14, 2008

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Wisconsin

• Apr 19, 2008

• #1

I'm doing a pork shoulder (4.5 lbs) and had it on the smoker at 225 for 7.5 hours and it is only at 155 degrees? I have just wrapped it and put it in the oven at 250 - is this a good plan ? Any idea how long to get to 190 or 200 ?

I had expected about 1.5 hours / lb so what did I do wrong? (I had out on counter for 1 hour before starting on smoker even prestarted smoker 1/2 before putting on ?

 

pigcicles

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• Apr 19, 2008

• #2

Jim you didn't do anything wrong. Remember the times are for estimates and you need to allow 2 - 4 hrs for a stall on the butts and briskets. You are right on track and once the temp starts moving again it won't take too long to get there. Just hang with it and don't rush it.

 

flyin'illini

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Tulsa

• Apr 19, 2008

• #3

Your plan to finish in the oven is fine. You just have to go on TEMP for finishing and not time. Each butt is different due to the plateau so the 1.5 hr /lb is a guideline.

Check this link out (sticky in Pork section) -- it talks about the Plateau and gives you lots of good info.

http://www.smokingmeatforums.com/for...ead.php?t=8111

good luck

 

pineywoods

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• Apr 19, 2008

• #4

When it hits that plateau it seems it can take forever but be patient it will climb and when it does it will do so quicker than before. Don't forget to wrap it in a couple towels and stick it in an empty cooler when its done for everything to reconstiute. Make some finishing sauce and get ready for some great pork

 

walking dude

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Des Moines, IOWA

• Apr 19, 2008

• #5

TIME............TIME.......................lLOLOLOLOL

yeap, you reached the dreaded STALL.......get used to it.........

.......its a curse on us all..........

 

capt dan

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• Apr 19, 2008

• #6

Jim, you'll be fine. Gonna make the house smell good though! gonna probably take another 3-4 hrs to finish, maybe more.

 

learnin' jim

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Apr 14, 2008

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Wisconsin

• Apr 19, 2008

• #7

So 250 in the oven isn't too hot ?

 

pineywoods

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• Apr 19, 2008

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Nope thats perfect I usually foil mine at 160 and into the oven set on 250. Did you make a finishing sauce?

 

walking dude

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Des Moines, IOWA

• Apr 19, 2008

• #9

as long as you are sure its 250 in there, with a oven thermo.........you are perfect

 

bb53chevpro

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• Apr 19, 2008

• #10

Yup, yup, yup. Everyone has this one covered. The stalls suck but every larger piece does it.
Andy.

 

geob

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• Apr 19, 2008

• #11

The amount of fat inside the butt makes the plateau stall longer. You did it right. Just hang in there

geob

 

navacco

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Feb 1, 2008

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Brighton, CO

• Apr 19, 2008

• #12

Man, I'm gald I troll this site alot. I'm gona try some pulled pork tomarrow and didn't that the larger pieces temp stall.
Good info yall, keep 'em coming.

 

walking dude

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Des Moines, IOWA

• Apr 19, 2008

• #13

its not larger pieces..........some of my smaller pieces stall also........just not as long............

 

learnin' jim

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Apr 14, 2008

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10

Wisconsin

• Apr 20, 2008

• #14

Had to pull it at 10 hours and wrapped it in a towel for 30 minutes before serving - could have used another hour or so but was awesome - thanks for the help and advice

 

P

pdigg

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Mar 22, 2008

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Atlanta, GA

• Apr 20, 2008

• #15

I've definatley learned it's better to start earlier than later.

Starting earlier, meat just sits wrapped up in towels longer. Thats a good thing.

Starting later, house full of neighbors who are hungry and getting restless. Thats bad.

 

fatback joe

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• Apr 20, 2008

• #16

How confident are you that your smoker temp guage is accurate and also mounted in the right location? Long stalls are possible and definitely do happen, but if you get them often and/or are using a new smoker, check the guage for accuracy and make sure it is mounted where you are getting the temps at grate leve.

 

ajthepoolman

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Topeka

• Apr 20, 2008

• #17

I've had a 9 pounder that went 17 hours before, so don't sweat it. When it comes out it will be that much sweeter!

And ditto on the finishing sauce. You won't eat pulled pork without it ever again!

 

seboke

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Tampa Bay, FL

• Apr 22, 2008

• #18

reaching 160* then foiling and finishing in the oven is OK in my book. After 8 hours (+/-) in the smoker, it really ain't gonna get much more smoke, you're just going for the heat to finish. No need to waste the hickory chunks in the smoker putting smoke on the big chunk o' pig that's wrapped in foil.