Hi all. I thought I'd try my hand at pulled pork today, so yesterday I picked up a small shoulder blade roast, about 3.5 pounds if I remember right. I rubbed it last night and it sat in the fridge over night. This morning I put it in the smoker at 225 and let it go. It's now been in there for almost five hours, the last hour and a half or so it's been stuck at 150-151 degrees. I've heard of a plateau but I didn't expect such a long one on such a small piece of meat. I'm worried that it's going to dry out too much. The outside is showing signs of drying out and I've stepped up my spritzing schedule accordingly. Should I wrap it in foil now instead of waiting for 165, or just let it go?
post #1 of 16
5/6/08 at 9:09pm