I smoked a 8lb pork shoulder last night and could not get it past 175*. I put it on @ 12:30 in the afternoon and by 1:30 am it had crept its way tp 175* and did not move for almost 2 hours. I thougth I may be having thermometer problems so I pulled it and stuck it in the ice chest for several hours. I pulled it out this morning and it was nice and tender but not exactly "fall apart tender".
Should I have hung in there like I do w/ brisket and let it keep going? I have a new Maverick thermo. and all other indications/tests show that it is working fine.
Any advice would be greatly appreciated!
Thanks
Should I have hung in there like I do w/ brisket and let it keep going? I have a new Maverick thermo. and all other indications/tests show that it is working fine.
Any advice would be greatly appreciated!
Thanks