pork shoulder taking a long time?

Discussion in 'Pork' started by jjw, May 26, 2010.

  1. jjw

    jjw Smoke Blower

    ive been smoking a very small pork shoulder (3.5 pounds) and its taking a long time to get to 195. ive been smoking it between 225 and 250 just about the whole time, but its been on for 10 hours. does the 2 hours per pound not apply for small cuts of meat?

    also, it did reach 140 in 2 hours, just stalled in the mid 140's to 50's for a long time.

    anyway, are there any issues with this? its at 175 right now, but it want to take it to t least 190
     
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    it is the stall, you can not predict it or rush it.  The reward is the great meat you get when done. So hang in there
     
  3. jjw

    jjw Smoke Blower

    except now it appears to be stalling in the 170's. could it be that hat i percieved to be the stall early on wasnt? them temp has even dropped now, which i hear is a symptom of the stall, so obviously what i thought to be the stall earlier wasnt.

    more importantly, is this normal? for a 3.5 pound pork shoulder to be on 11 hours and still not be ready?
     
    Last edited: May 26, 2010
  4. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Might try moving your probe just to make sure. Another option is to foil it (if you haven't already), helps braise it through the stall a bit.
     
  5. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Yep, it's stalled.  Have you foiled it?  If you have foiled it, you can put it in the oven until it hits 205 for pulling.  You can set the oven to 250 to 275.  It will be faster.
     
  6. jjw

    jjw Smoke Blower

    i tested in about 4 places, but foiling doesnt sound like a bad idea, its already got plenty of bark. do i need to worry about it becoming mushy though?
     
  7. jjw

    jjw Smoke Blower

    ive not foiled it yet. would cooking it in the oven really be faster? im not having any troubles maintaing temperature
     
  8. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    No.  Most of us foil it around 165 though.  If you haven't foiled it, then it wouldn't cook any faster in the oven.
     
  9. jjw

    jjw Smoke Blower

    hmmm, is there anything ill lose from foiling? or does it just cut down cook time
     
  10. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    It actually makes it more tender and moist.  And, yes, it will speed up the cook time, too.
     
  11. jjw

    jjw Smoke Blower

    wow, hour later and temps down to 168, think im gonna foil it and see how that goes
     
  12. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    most foil but I never do as I still get moist and love the bark,  but raising temps or putting in oven will help
     
  13. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Good luck, bro!  Foiling it at 165-170 is pretty standard.  It will be awesome, I promise!  [​IMG]

    Let it get to 205, and then let it rest for at least 1-2 hours before you pull it.  Yummy!
     
  14. jjw

    jjw Smoke Blower

    can you think of any reason why this happened? 11+ hours of cook time for 3 pounds of meat seems ridiculous, im not sure how this happened
     
  15. gunner69

    gunner69 Meat Mopper

    I feel for you I got pummeled with a killer stall yesterday.. I put 4 Butts ~50lbs into the smoker at 0730 yesterday they finally came off and into the cooler at 0030... rester a couple hours had them pulled seasoned and sauced by about 0300... Man it was a long day...
     
  16. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    No, 12 hours is pretty standard for butts regardless of how much they weigh (at 225 anyway).
     
  17. jjw

    jjw Smoke Blower

    well ive given up on the smoker now, tired of going outside, and if im foiling anyway i dont feel like wasting more coals, so its been transfered to the oven now. hopefully it wont be too much longer now, stomach's grumblin

    i always thought there was some hours per pound rule, but i guess fat takes a certain amount opf time to break down regardless of how much total meat there is
     
    Last edited: May 26, 2010
  18. shhaker

    shhaker Meat Mopper SMF Premier Member

    you know i had the same thing happen and this last one i did i kicked it up to 275 and it was at least a 6 pounder(shouder n butt) and it took 10 hrs or so, no foil. pulled it at 203, had to go to the hospital for ma.
     
  19. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Yeah, usually there's about a 1.5 hour per pound rule, but with pork butts this really doesn't apply (in my experiences, at least).  You can crank the oven up to 275 with the foiled butt in there and bring it to 205.  Also, I know that you're hungry, but letting it rest for 1-2 hours will make it much more tender and juicy.
     
  20. douge

    douge Smoke Blower

    Time usually isn't relevant to the size of the butt from my experiences. I smoked a 4 pound one last week @ 450. Started it at 11 am, foiled it at 165 and it finally reached 205 at 10 pm. Obviously the 1.5 hour per pound doesn't always apply.
     

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