I smoked a shoulder in my propane smoker, 225-250 consistent, took about 12-13 hours, all seemed well and good....Till...Propane ran out at about 160 degrees, I took it off the smoker, let it sit for an hour or so and tight wrapped in foil to sit in fridge for a bit. The next day I let it sit out for a bit to acclimate, then threw it in the oven to finish it at 250 till it hit 190 internal. Well, it did, I let it sit in a cooler with the towels and everything looked good. When I tried to pull it, the meat was VERY fatty and greasy, the bark was a little mushy (from the foil) but it seemed as if the fat never did render off the pork. My suspicion is that I should have let it go to about 200-210 internal? I believe if the propane would not have run out and I could have finished it on the smoker that this may not have happened. Can anyone give me a suggestion as to what I may have done, here are the specs....
7.8 lb Bone in shoulder
hickory non soaked chunks
Jeffs awesome rub (mustard used as base)
consistent 225-250 heat
no spritzing or basting
I did inject with a butter/garlic mixture (not exessively)
I did not open the door too many times
had 2 probes and a thermometer to check chamber and internal temps (all fine)
YES, I drank some beer while this took place :)
I anxiously await some of the knowledge I am about to be given by the great smokers out the in these forums. BTW I am somewhat of a noob but know enough to be slightly dangerous. The pork tastes great but a little too fatty
7.8 lb Bone in shoulder
hickory non soaked chunks
Jeffs awesome rub (mustard used as base)
consistent 225-250 heat
no spritzing or basting
I did inject with a butter/garlic mixture (not exessively)
I did not open the door too many times
had 2 probes and a thermometer to check chamber and internal temps (all fine)
YES, I drank some beer while this took place :)
I anxiously await some of the knowledge I am about to be given by the great smokers out the in these forums. BTW I am somewhat of a noob but know enough to be slightly dangerous. The pork tastes great but a little too fatty
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