I've got two pork shoulders, both about 7.5 lbs, bone in, on my MES. It's been 11 hrs and 20 minutes, and one's at 155 degrees and the other at 153. I just got the MES, so to be sure it wasn't a problem with the temperature sensor, I stuck a thermometer in there, and verified the cooking temperature was at 225 degrees, like I set my smoker to. Is it really possible these butts are still stalled?
post #1 of 35
6/1/08 at 10:38pm