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PLEASE HELP

booplesmoke

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I have a shoulder on the smoker, it has been stalled at 174 for over 30 minutes. I need to pull it in 50 minutes so it can rest for 30 in time for dinner. Any suggestions??? If it only reaches 180 do you think it will still be moist? I think the ideal temp is about 198 but don't see that being in my future. Also, it is wrapped.
 

tropics

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I have a shoulder on the smoker, it has been stalled at 174 for over 30 minutes. I need to pull it in 50 minutes so it can rest for 30 in time for dinner. Any suggestions??? If it only reaches 180 do you think it will still be moist? I think the ideal temp is about 198 but don't see that being in my future. Also, it is wrapped.
I think you should have foiled it earlier, Put it in the oven high heat with some foiling liquid

Good Luck

Richie
 

chef jimmyj

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You are only going to be able to Slice at this point. It is done cooking at any temp over 145. So you can ride it out or pull it and rest at any point from now. Cutting into smaller pieces and going in a Foil covered pan with some liquid and a 350 oven will speed things dramatically, if you wish to pull it. But you will need to be in the Oven 1-2 hours...JJ
 
Last edited:

booplesmoke

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I foiled after 5 hours not when it hit 174. Oh well.... it is what it is. 183 is what it made it to
 

slipaway

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When I had a shoulder that I needed to eat, but it wasn't up to temp I did a 2-for.

I pulled that outer pieces and they pulled just fine. When I got twards the middle  I changed my claws for a knife and cut several slices. Not much bark on the slices but I slathered on some vinegar sauce and people ate both cuts (pardon my pun) and loved 'em.

I ended up with a big pile of pulled pork and a plate of some pork slices. As the Chef above says - it is "cooked" at 145....

Good luck..................
 

SmokinAl

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I'm glad to hear everyone liked it!

Al
 

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