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Smoker burned off while smoking pork roast

jcolereid

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Joined Jul 25, 2021
I’m smoking a 35 lb pork roast. I thawed it out and injected with a apple juice, vinegar, water, Worcestershire sauce and Treager Rub. After injecting it I covered it with mustard and Treager Rub and wrapped in Saran Wrap for 12 hrs. I was smoking at 180 and the smoker fluctuating between 170-210 mostly staying around 190. After roughly 19hrs and IT of close to 160 my smoker burned out. I think it could have been between 2-6 but I checked it around 1:45 and it was running at 190 degrees. I would have guessed it went out around 3 am maybe. I caught it at 6 am and the meat was at an IT of ~120. I threw it in a roaster and covered with foil and in the oven at 225 degrees. Once it got back to 160 IT, I turned the temp up to 250. I’m looking for any advice as to how to finish it off and if I should be concerned about the meat becoming contaminated. Thanks in advance.
 

sandyut

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I might suggest smoking at a higher temp. if you are going for pulled pork 180 is not gonna get the IT high enough. AND 180 will take days to even come close to finishing just about anything. I run mine at 180 for an hour or two to get a heavier dose of smoke, then crake it to 275 till done. I can get 2 ten pounders done in a day.
 

thirdeye

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I figured that might be the case. Post some photos of the finished product. I've had legs that were cooked to sliceable, and ones that were pullable. It's all good.
 

jcam222

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Did you intend to smoke that low in the 180-200 range??
 

Bearcarver

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I might suggest smoking at a higher temp. if you are going for pulled pork 180 is not gonna get the IT high enough. AND 180 will take days to even come close to finishing just about anything. I run mine at 180 for an hour or two to get a heavier dose of smoke, then crake it to 275 till done. I can get 2 ten pounders done in a day.

I agree with running a hotter Smoker Temp, especially since you injected that 35 pound roast.

Bear
 

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