I intended to make pulled pork for a family get-together today. Unfortunately, it didn't work - and I don't know why. Maybe someone here can offer some suggestions?
I had two pork shoulders (picnic, bone-in), each weighing about 4 3/4 pounds. I put the rub on the night before and, figuring 1.5 hours per pound, put them in the smoker at 10am at 225 F, figuring they'd take a little over 7 hours and be ready between 5 and 6 pm.
Once they reached 165 F, I wrapped them in foil and kept them in the smoker until they reached 205 F, figuring I'd let them rest in an insulated cooler for an hour before I pulled them.
Well, 11 hours later and they still haven't reached 205 F. I know they reach a plateau and sit there for a while, but I never thought they'd take 11+ hours to get to temperature.
I'm using the MES, and the temperature was a pretty constant 225 F the whole time. Everything I've read says 1.5 hours per pound. The only variables I can think of: I'm doing two hunks of meat (both the same weight), and the MES says you don't need to pre-heat - so they went in when the unit was turned on. Even so, I can't believe something that should take just over 7 hours would take 11+ (not including time spent resting in the insulated cooler).
I have to admit, I'm feeling mighty discouraged right now. I've done pulled pork on my Weber gas grill (at a higher temperature) and it's been successful. Now I'm wondering if it's worth doing in the smoker at 225 F.
Anyone have any ideas/suggestions/advice?
Discouraged low'n'slow...
I had two pork shoulders (picnic, bone-in), each weighing about 4 3/4 pounds. I put the rub on the night before and, figuring 1.5 hours per pound, put them in the smoker at 10am at 225 F, figuring they'd take a little over 7 hours and be ready between 5 and 6 pm.
Once they reached 165 F, I wrapped them in foil and kept them in the smoker until they reached 205 F, figuring I'd let them rest in an insulated cooler for an hour before I pulled them.
Well, 11 hours later and they still haven't reached 205 F. I know they reach a plateau and sit there for a while, but I never thought they'd take 11+ hours to get to temperature.
I'm using the MES, and the temperature was a pretty constant 225 F the whole time. Everything I've read says 1.5 hours per pound. The only variables I can think of: I'm doing two hunks of meat (both the same weight), and the MES says you don't need to pre-heat - so they went in when the unit was turned on. Even so, I can't believe something that should take just over 7 hours would take 11+ (not including time spent resting in the insulated cooler).
I have to admit, I'm feeling mighty discouraged right now. I've done pulled pork on my Weber gas grill (at a higher temperature) and it's been successful. Now I'm wondering if it's worth doing in the smoker at 225 F.
Anyone have any ideas/suggestions/advice?
Discouraged low'n'slow...