- Aug 19, 2008
- 25
- 10
Started a 8.5 pound pork shoulder at 6:15 this morning in my Smoke Vault. Temp has been around 225 to 240 using my ET7 dual thermo. One in the pork, one in a tater on the rack. After 6 hours and 20 minutes, the thing is still only 133 internally. Still in the danger zone, am I in trouble? Not sure why it is so slow. I have bumped the temp up to 250 over that last little bit.
Kent
Kent