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Shoulder taking forever

Discussion in 'Pork' started by salisboss, Apr 15, 2018.

  1. salisboss

    salisboss Fire Starter

    This is my first smoke and I am doing cochinita. I cut an 8 pound shoulder in half to make two batches. The meat is taking forever. I was under the assumption of 1.5 hr per pound but it has been going for 7.5 hours and it is barely to 170. Different parts of the meat are measuring wildly different temps. The smoke portion is done (about 2 hours now) and it is wrapped in banana leaves and coming up to temp.

    My probe in the center of smoke has been reading 220-250 all day (it has been cold and windy here in NJ).

    What should I do because it is dinner time? In the future I will definitely leave way more time and do something easier.
     
  2. Buckeyes55

    Buckeyes55 Newbie

    What kind of smoker were you using and how big is it?
     
  3. worm304

    worm304 Meat Mopper

    Welcome to the stahl my friend. This happens around 160 and there is no way to know how long it will sit at that temp. You are passed the stahl since it's at 170 but you can speed it up by wrapping it in foil with a little apple juice until it reaches your desired temp. Good luck! Enjoy your dinner!
     
    salisboss likes this.
  4. salisboss

    salisboss Fire Starter

    Oh great. I may be having this tomorrow. Things to take away for next time. Start early and fine tune my probe location. I think the meat was getting less heat than what I was measuring.
     
  5. salisboss

    salisboss Fire Starter

    MPS and the pork was broke in to 2 approx 4# pieces. One on each shelf.
     
  6. worm304

    worm304 Meat Mopper

    Make sure to do a boiling water test on your probe and don't trust the thermometer built in the smoker. I always attach my probe at grate level. It's never bad to have the meat done 2 hours (pork shoulders/butts/briskets) early because then you can wrap it and rest it in a cooler (which is ideal anyways). Better meat and avoid your current situation.
     
    Buckeyes55 likes this.
  7. Buckeyes55

    Buckeyes55 Newbie

    Maybe for the future get another probe so you can see the it of the meat and have an accurate reading for the temp inside the smoker. I had trouble with keeping them temp inside the smoker hot enough with colder and windy weather.
     
  8. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    So how did it turn out?
    Al