- Joined Nov 20, 2010
This is my first post, so thanks in advance for your advice and comments. I build a cinder block smoke pit and use hickory and oak to cook my pork. I think I am purchasing the wrong cut of meat but I will listen to all advice and suggestions. I asked the butcher for a 6lb pork shoulder as this was my first time I visually I don't know what to look for to make sure what he gave me was correct. Ok so I put a rub on the meat and wrapped it and let it sit over night in the fridge. I figured six pounds would take about 8 hrs approx. at 250 deg. I started early and got the pit up to temp I then placed the pork on and maintained good temp throughout the day and mopped it every hour or so. After 8hrs the pork was up to 190 deg so I pulled it and let it sit for about an hour. When I went to pull it apart it did not budge I had to cut it into slices and was a little pissed that it did not pull. I accepted it and thought maybe I let it rest too long so I would try again in a few weeks. Well that day arrived today, I followed the same routine but with a 4.5lb "shoulder" instead thinking maybe if I maintain 230-240 for 7 hrs I would maybe get more success and maybe let it rest for 15 min instead. Once the internal temp reached 190 I took it off the heat and the same thing happened it would not pull. I am starting to wonder if the butcher is giving me the wrong cut. It doesn't smell like the pulled pork I have had in the past. My pork has a great smoke smell but the pork just smells almost like bacon. I don't know whats going on please help.