Hi there
I may be answering this questions with the first line but it might be something else
Bought a 4lb piece of shoulder - boneless rolled ( ones with the strings round) from a supermarket - last two times I've bought it from a local butcher on the bone
Anyway - rubbed and left over night - out of fridge for an hour and with this piece I smoked it for 3 hours at around 240 F with oak then foil wrapped for another 3 1/2 to 4 hours in the oven at around 280 F then rested under towels for half an hour
Opened up and meat was done with int temp of around 165 F however it just didnt pull but sliced well and was very tasty but VERY fatty
......was it the cut or something else ??? I do wonder if int temp was enought - if so how can it get it hotter
Advise would be helpful
Thanks
I may be answering this questions with the first line but it might be something else
Bought a 4lb piece of shoulder - boneless rolled ( ones with the strings round) from a supermarket - last two times I've bought it from a local butcher on the bone
Anyway - rubbed and left over night - out of fridge for an hour and with this piece I smoked it for 3 hours at around 240 F with oak then foil wrapped for another 3 1/2 to 4 hours in the oven at around 280 F then rested under towels for half an hour
Opened up and meat was done with int temp of around 165 F however it just didnt pull but sliced well and was very tasty but VERY fatty
......was it the cut or something else ??? I do wonder if int temp was enought - if so how can it get it hotter
Advise would be helpful
Thanks