I've got two 1.8lb Picnic Porks they've been in at about 225 - 235 for 5 hours and I'm stalled at 190 IT. Is that safe to pull, rest and eat or should I just keep hanging on? I read on another thread to pull at 205 - 210. Any thoughts? I'm hungry :)
I'm confused. What exactly was it that you were cooking? A "pork picnic" is the lower half of the leg, or the entire leg, and is usually a lot larger than 1.8 pounds. A stall at a higher temp usually means there is either a problem with your thermo or the probe is in a fat pocket or resting on a bone. In the future, probe in several places to get an average temperature. It sounds like you just overcooked the dry one.
I've got two 1.8lb Picnic Porks they've been in at about 225 - 235 for 5 hours and I'm stalled at 190 IT. Is that safe to pull, rest and eat or should I just keep hanging on? I read on another thread to pull at 205 - 210. Any thoughts? I'm hungry :)
Not sure. It said Picnic Pork on the package. It was two pieces each about 1.8lbs. No bone
I'm confused. What exactly was it that you were cooking? A "pork picnic" is the lower half of the leg, or the entire leg, and is usually a lot larger than 1.8 pounds. A stall at a higher temp usually means there is either a problem with your thermo or the probe is in a fat pocket or resting on a bone. In the future, probe in several places to get an average temperature. It sounds like you just overcooked the dry one.
Not sure. It said Picnic Pork on the package. It was two pieces each about 1.8lbs. No bone
Boneless? I'm wondering if that could have been a cushion?
Maybe Pops will weigh in?
Good luck and good smoking.