Smoking pulled.pork

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Gabe4321

Fire Starter
Original poster
Jul 7, 2021
30
27
So I am giving it a go at smoking a butt 6.5lbs. Been on for 2 hours and I am already at IT of143. Is that normal? My smoker temp got away for a bit up to 300 and i finally got it under control. Now it is staying between 225 and 240. Maybe the rise in temps got it to IT of 143 already? Any thoughts? Thanks guys 20210716_105536.jpg 20210716_110316.jpg .
 
Ok, Thanks for the info. Ill watch for the stall to wrap it up to help get thru it. Thanks again.
 
We are about 8 hours in, if I’m reading right. You should be close to done on a 6 pounder. How’s it looking??
Well we had 2 storms roll in and killed my temps on the grill, but I am at 185 IT right now. Didnt have any cover for the grill for the rain.
 

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If you choose to wrap I’d put it in a foil pan with 1/2 -1 cup of liquid. You can use apple juice or even chicken stock. Cover tightly. Defat the juice in that pan to mix with your pulled pork. You won’t regret it.
 
If you choose to wrap I’d put it in a foil pan with 1/2 -1 cup of liquid. You can use apple juice or even chicken stock. Cover tightly. Defat the juice in that pan to mix with your pulled pork. You won’t regret it.
^^^^^^This^^^^^^ is great advice. Plus this step can be done in the oven in the kitchen. Much better control this way.
 
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Took it off at 195 because it was getting late and everyone was hungry. LOL. It turned out pretty good. No complaints, everyone said it was good. The rain definitely made the cook longer as it made the smoker really drop in temp. Lessons learned. This is my dads cooker. I have 1 without the fire box. We are visiting Pittsburgh from Georgia.
 

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