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Pork Shoulder - ahead of schedule
Thanks guys - appreciate it! Feeling better about my timing. Was concerned it would be done too early! -
Pork Shoulder - ahead of schedule
Last night/early morning, I put the pork shoulder in the smoker. Woke up this morning after 7.5 hours and the pork appears to be ahead of my scheduled time. What are my options in regards to keeping it warm until dinner time? How long can I keep it wrapped in the towel, in a cooler before... -
Best Internal Temp for pulled pork
I have "before" and "after" pulling pics, but can't seem to display them. Sorry everyone - you'll just have to trust me, turned out great. Thanks for all the input from everyone -
Best Internal Temp for pulled pork
A days worth of labor is almost complete. 13.5 hours later, and we have an internal temp of 199 degrees! About to take it out, wrap it put it in a cooler for an hour or so. PIctures coming soon... another helpful hint about the bourbon - luckily I managed to keep some on the rocks for me! -
Best Internal Temp for pulled pork
Thanks for the info guys - I'm just going to keep going and only wrap it in foil if I run into a time crunch... -
Best Internal Temp for pulled pork
Issues with the bark? Have to say I'm a fan of the bark. What happens to the bark? -
Best Internal Temp for pulled pork
I think things are progressing well. Took the advise and started smoking at a higher temp this morning. Had the butt on the rack at 4:15am this morning. Set the temp to 255. Took a cat nap and checked it at 8am. Internal temp was 141 degrees and temp gauge showed a little below 270. I... -
Best Internal Temp for pulled pork
Thanks Flash - realized the answers to a lot of my questions have already been discussed on other posts so sorry for the repeat. Has me thinking twice about smoking at 225-230 degrees and kicking it up to 250 range. Have to be honest, I do like the bark so hopefully I get the best of both worlds. -
Best Internal Temp for pulled pork
My first post, so go easy on the rookie…... I'm smoking a 9 lb pork shoulder tomorrow. What is the recommended internal temp I should be targeting (I want to have pulled pork)? Historically, I've smoked my pork shoulders until reaching desired temp, wrapped in aluminum foil, and let sit for... -
Smoking in Detroit
I started my "smoking career" smoking king salmon and lake trout. My family has a cottage on Lake Huron and I spend most of the summer outdoors. I got hooked into fishing about 10 years ago and nothing was better tasting that smoked salmon/trout fresh out of Lake Huron. Over the years, I've...
