My first pulled pork attempt, need help

[ben4633]

So, yesterday I tried my first bone in pork shoulder.  It was a 4-5 pounder.  I used the Jeffs rub night before and put it on about 8am.  Smoked it for 6 hours @ 215-230, pulled it out of the smoker and wrapped it in foil and into the oven for another 3 hours @ 220 degrees.  I wanted to get up to 190 degress internal temp but at the 9 hour mark I was at around 175.  Turned the oven up to 250 and within another hour it got up to 185.  I opened the oven leaving the shoulder in there to let it rest.  Internal temp imediatly started to drop, I was thinking there would be some carryover heat getting it up to 190.  It didnt pull at all.  I had to chop it to serve it.  Im not sure what I did wrong, maybe not long enough?  Could it be my smoker?  I have a propane vault style smoker.  I am using digital thermometers for both internal temp of mean and I have a probe in the smoker itself to maintain temp.  Any tips, advice, suggestions would be great.  Thanks in advance. 

 

[meatinc]

You really need to get the butt above 195 or so to pull it.  I take mine to 205 but it's more about the feel of the probe going into the meat than the temp.

You probably had a stall around 140 that slowed the cook down.  Any way you can put that thing back in for another hour or so?  Crank the pit up to 275 - 300.  You aren't going to affect the flavor now.

 

[lilricky]

all about temp, not time. reference this for good info

http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke

 

[frosty]

I agree, it is all about the internal temperature not the time.  I always go to 205 degrees Farenheit and then let it rest.  Never had a problem.

Keep trying, even sliced or chopped pork is better than a salad!

Good luck!

 

[chef jimmyj]

You definately did not get the IT up enough to pull it. At 185*F most guys slice pork. Also the temps you smoked at were on the low side. At 225-250*F you can expect 2hrs/Lb, at least, to get to 200*F IT. At your temps 2.5hrs/Lb would have not been unreasonable. Next time increase the Heat or the Time but look for that 200*F IT mark...JJ

 

[ben4633]

Thanks all for your help on this.  Hopefully I will have another go at this over the holdiay weekend.  So, do guys smoke ribs to an internal temp also, or is that more of a time and feel thing? 

 

[chef jimmyj]

A full rack of Spare Ribs will take about 6 hours at 225*F...The 3-2-1 smoked rib recipe is a good way to smoke ribs and tends to turn out perfect ribs every time whether you are using the meatier Full rack spare rib or the Saint Louis cut. Baby Back ribs use a 2-2-1 method. The ribs are smoked at 225 - 250 degrees for best results...
The 3 stands for the 3 hours that you initially smoke the ribs with nothing but your favorite rub on them and some smoke with your favorite hardwood such as hickory, mesquite, apple, pecan, etc. After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil.. just before you seal them up add some Apple Juice or Foiling Juice and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and Flavor/Tenderize it.
The ribs cook in the smoker wrapped for 2 hours undisturbed. There is no need for Smoke at this point... After 2 hours remove the ribs from the smoker, unwrap and place back into the smoker for the final 1 hour, with smoke if you wish.This firms them up, creates a nice Bark and finishes the cooking process. You can add a glaze or sauce at this point if you like. The meat will be pretty close to fall off the bone and be extremely juicy, tender and flavorful...JJ

http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj