I started 9 hours ago. Temp constant between 220 and 280. For the last two hours the internal temperature has been a constant 162 f. Am I in the stall? Any ideas?
Yep, not smoked long enough, that's why it was dry. Counterintuitive, but the collagen had not melted.After 12 hours I just gave up. Wrapped the 7 lb shoulder in foil and put it in a cold oven over night. It was 177 degrees when taken from The smoker. In morning it was tasty but dry. It is only good chopped not as pulled like I hoped.
I cook Pork butts the majority of the time and I have to wonder if your thermometer either in the meat or in the cooker is off?After 12 hours I just gave up. Wrapped the 7 lb shoulder in foil and put it in a cold oven over night. It was 177 degrees when taken from The smoker. In morning it was tasty but dry. It is only good chopped not as pulled like I hoped.