shoulder has been on for 10 hours 170o

[firelock]

hi all my first pork shoulder has been on the smoker for 10 hours. temp of meat is 170 degrees. is this done? it was 6.5 lbs cooked at 250/220 on and off. I think im ready to wrap it in foil and put in the cooler for an hour or so........

 

[JckDanls 07]

It depends on what you want to do with it... for pulled pork you need to take it up to at least 200`.. 205-210 would be better... to slice it 180-190`... I know it's hard to let it keep going BUT... you have to not think of the time it's been in.. only think of the temp...

 

[s2k9k]

Let it ride! I usually figure 2 hrs/lb so yours could go 13 easy. I've had 9 lb'ers go 20 hours before to get to 200*. If you pull it now it will probably be tough and you will be disappointed.

 

[davidhef88]

Let it ride! I usually figure 2 hrs/lb so yours could go 13 easy. I've had 9 lb'ers go 20 hours before to get to 200*. If you pull it now it will probably be tough and you will be disappointed.

I always figure 2hrs per lb also.. Every time you open your smoker you are also adding time. Just let it do its thing.

 

[redheelerdog]

I go at least 200F to pull, usually 12 - 18hrs, I like bark on mine too...

 

[aaronsnow]

Definitively go to 200...let it sit or take it off there, foil it and finish it in the oven.

 

[firelock]

yep. i took it off the smoker. It looks good. BUT it is at 170. so i wrapped it in foil and put it in the oven on 250. I have the Brinkmann Smoken n pit off set. was able to keep it at 225 250 on the left side and 200 225 on the right. went through 2 bags of charcoal and some lump. think next time ill keep it on the Smoker for a few hours then in the oven...I like the Smoken n Pit. did all the Mods and it Looks Cool.LOL
 

 

[redheelerdog]

Perfect, it will be great finishing in the oven. 

   200F - 200 posts 

 

[firelock]

Cool. I hope so. its 10pm here in NJ. just checked it its at 185 at 250 in the oven. What do I do once it hits 195-200 degrees?should I blanket it and keep it over night in the cooler? Thanks for all your thoughts guys.......
 

 

[s2k9k]

I would stay up and pull it then put it in the fridge and bag it tomorrow. If you put it in a cooler I wouldn't leave it in there for more than 5 hours, if it drops below 140* it's back in the danger zone.

 

[venture]

Time estimates are just ESTIMATES.

195 to 205.

You will be happy you waited.

Note to self for next time?

Good luck and good smoking.

 

[firelock]

OK, Thanks.............
 

 

[bama bbq]

You hit the stall.  These bigger cuts can hang at 170*-ish for HOURS.  You should expect these long times for the lower temps your cooking at.  As others have said, 2 hours per lb should probably be good planning numbers.  I even recommend adding 2 hours to the total for a fudge factor: (meat weight X 2 hours)  + 2 hours. 

You could change this a few different ways: 

1) cook at a higher temp -- maybe in the 250-275* range.  It will still stall but maybe it won't last as long.

2) wrap it in foil at ~ 160* and maintain cooker temps to power thru the stall (aka the TX crutch). Con: the TX crutch can ruin your bark because you're now braising the butt in it's own juices.  The steam softens the bark. 

3) do both above.

4) don't worry about it and let it finish on the cooker.  It's done when it's between 197 - 200*, you stick a fork in it and it incerts easy, and the meat is pulling away from the bone and its loose.

I am concerned about 2 bags of charcoal and some lump for a 10 hour cook @ 225* - ish.  IMO that's a lot of fuel for 10 hours.  I don't know your cooker so can't recommend solutions to that issue.

 

[firelock]

Hey, Thanks man. Next time I'm gonna start earlier. I think the 2 bags were my impatience. it was at 250-225 on the left side of chamber and 200-225 on the right. It was steady at these Temperatures and I was trying to raise them, so probably I could have left it alone longer thus less Charcoal...

 

[rollin smoke]

Nothing beats a good UDS!!! Affordable, easy to make, and even temperature every time!  But, like BAMA said...the larger cuts are going to hit and plateau. And how long it lasts really just depends on the meat. All are different. If you haven't already done so...I recommend reading the pork sticky on here. Explains how the plateau occurs. As far as the uneven temperature....I have to say, nothing beats a good UDS!!!