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Why did it cook so quick

Discussion in 'Pork' started by ttyme4fun, Nov 17, 2013.

  1. Hello all ,how can this be???
    A 8 lb picnic shoulder , fat cap taken off so maybe a 1lb weight removed- cooked to 190 internal temp in less than 5 hrs. Smoked in propane master built water smoker at 225 -250 max temp.
    Double checked temp with instant read (190) confirming my remote thermometer read at 190 as well. No stall! Better piece of pork?? Confused/ what gives??
    Last edited: Nov 17, 2013
  2. foamheart

    foamheart Epic Pitmaster OTBS Member SMF Premier Member

    Some days peanuts, some days shells, looks like you got a peanut day!

    I am assuming the meat was excellent, in which case it was a good break on your part. Remember to write it down for that night when there is 30 below wind chill and sleeting and the meat has been stalled for 6 hours and your family was ready to eat 4 hours ago.

    You can only try to accommodate the meats possible progress, you can't make it do anything.

    Congrats, you won the lottery today.
  3. Nice Meat!

    How does the picnic pull compared to a butt?
  4. Took a taste of an outside piece yum It's double wrapped in foil and a towel around it in a cooler. Was hoping to slice instead of pull. Will see in a few hours. Have a feeling it will be like pulled pork instead of a nice chunk or slice. Live and learn.
  5. Thanks for the reply. Who knew when I stuck the remote probe In it 5 hrs after the start it would read 189. So much for the timing of the SL ribs lol ...Picnic done ...put the ribs in -who knew ??
  6. geerock

    geerock Master of the Pit SMF Premier Member

    Sounds like you were cooking a lot hotter than 225-250. Did youverify cook temp?
  7. Im sure temps are accurate ~ Possibly crept up to 250 for a short period but constantly monitoring it.
  8. The thermometers that come with smokers are notorious for being inaccurate. Have you checked it against a known good thermometer? You would do well to get an accurate thermometer.
    Last edited: Nov 17, 2013
  9. ive started checking my thermometers before each cook.  sometimes i check with boiling water and sometimes water with lots of ice cubes.  even good brand name thermometers can be off 5-10 degrees