- Sep 27, 2010
- 8
- 10
So this weekend I smoked a pork shoulder in my vertical brink-man smoker. I purchased the pork butt (picnic cut) from Win-co in Southern California, It came in a two pack (6 pounds each with bone in in each of them). I rubbed them down with mustard, I didn't trim and thing off and marinated them over night. The next morning I washed off the mustard and rubbed them down with a rub. I let them sit to come to room temp for 2 hours before putting them on the smoker at 250 degrees. I smoked it from 9 am to 6 pm almost 9 hours. I also mopped it every 45 minutes with apple juice and apple cider vin. I made sure all day my smoker was at 250, I had a dig therm to check the temp. When I pulled off the pork but my internal temp by the bone was 232 deg according to my digital therm, but when I took it off the smoker, my reading off my standard therm only came to 150 when I stuck in in the side of the meat. I stuck it in the oven at 250 for 1 hour and let it rest for 1 hour. I went to pull it and it was tough, fatty and almost still uncooked in the middle. The meat was white, not nice and brown like you see on Diners Drive ins and Dives when they go to BBQ restaurants. What did I do wrong. Did I buy a wrong piece of meat. I was really disappointed in my results after spending all day with the smoker. Is there are better place in southern California to buy pork shoulders/pork butts then at Win-co. I cant imagine there meats being of superior quality. I think alot of Mexican ethnicity's in the area purchase them to make carnitas. Can you please help and advise to my dismal results. Thanks