First pork shoulder, advice please!

[sardith]

4.1 lb. bone-in pork shoulder, sat for 30 hours in a mixture of dry rub and Dijon mustard in a bag in the fridge.
Went in smoker after sitting out for one hour, 230 degrees, peach wood chips, on its side, in a metal baking pan, with remote meat thermometer inserted and touching bone.
Thermometer started beeping to indicate internal temp of 160 after about 4 and a half hours.
Wrapped it in foil and let it sit in smoker (with the power off) for 3 and a half hours before opening foil.
Meat had great flavor and a good smokey outer layer, but it was tough, definitely NOT pull-apart tender.
What did I do wrong?
Thanks for helping a newb get his smokin' mastered!

 

[heavyd4561]

Try keeping smoker on and cooking until 203 degrees internal temp
Once that is done, wrap in a towel and put it in a cooler for 2 hours or so.
Will be super tender!

 

[SmokinAl]

Yep somewhere between 200-210 is the IT of a shoulder for pulling.

When it hits 200, see if the bone will wiggle or check it with a toothpick or probe for tenderness.

It should go in with little to no resistance.

Al

 

[GaryHibbert]

Yep. What they said. I cook mine at 240 to an IT of 205. Pulls easily. Also, would recommend you NOT let your therm probe touch the bone--it'll give you an inaccurate meat temp.

Gary

 

[cliffcarter]

Why did you shut the smoker off? I certainly hope that you didn't read that particular bit of advice on SMF? Whoever is peddling that advice is doing a disservice to novice BBQers IMHO. 

I also do not recommend that your temp probe touch the bone, bone is not meat and the temp of the meat is what matters. 

This pic shows the spot where I temp my butts, it is also the spot where I used to insert my remote probe-

DSC05922.JPG

• cliffcarter
• Feb 15, 2016

 

[joe black]

Cliff is right on. In fact, everyone that has replied has given you several very good tips.