Whole pork shoulder

ganjafmr · January 11, 2010, 09:53:20 PM

its been in for eight hours now and the IT is at 189

hal4uk · January 11, 2010, 09:53:27 PM

And when you pull it out of the FTC...
Let it rest on the counter a while.
That lets the temp drop some, and keeps more juices in when you pull the meat.

hal4uk · January 11, 2010, 09:58:46 PM

Quote from: ganjafmr on January 11, 2010, 09:53:20 PM
its been in for eight hours now and the IT is at 189

How big is it? What is the smoker temp?
Sounds like you might be a running a bit high for the time (?)

ganjafmr · January 11, 2010, 10:03:10 PM

7 to 8 pounds i just checked it and it is at 250 should i lower it

hal4uk · January 11, 2010, 10:03:53 PM

YES

hal4uk · January 11, 2010, 10:05:03 PM

Are you sure your IT is reading right?
Can you check the smoker temp?

hal4uk · January 11, 2010, 10:08:09 PM

Oh - I'm sorry - you're saying the smoker temp is 250?
(Gawwwwwwwd - I thought you meant the butt...)

I would drop the SMOKER to 215-220...

classicrockgriller · January 11, 2010, 10:10:08 PM

actually you might have blown by the stall with that high of a temp.

hal4uk · January 11, 2010, 10:12:18 PM

Uh huh... Don't sound right.

ganjafmr · January 11, 2010, 10:17:15 PM

smoker temp is 225 and the IT on the shoulder is 192 after 8.5 hours the end piece peels off like its getting close

classicrockgriller · January 11, 2010, 10:25:58 PM

There is a possibility that with a higher temp in the cabinet you might have not cooked down all the tissue.

IMO, I would leave the smoker where it is at and wait to pull it till it reaches 205.

That will help breakdown everything.

Then do the FTC.

hal4uk · January 11, 2010, 10:30:19 PM

If your smoker temp is correct (225) and has been steady...
Something doesn't sound right... That's strange...

Do you have a picture of it?

ganjafmr · January 11, 2010, 10:57:09 PM

how do i send a pic

classicrockgriller · January 11, 2010, 10:59:09 PM

Try this link to get your pictures going.

http://www.susanminor.org/forums/showpost.php?p=768&postcount=11

classicrockgriller · January 11, 2010, 11:03:15 PM

gamjafmr, it is a long process.

Quote from: classicrockgriller on January 11, 2010, 10:25:58 PM
There is a possibility that with a higher temp in the cabinet you might have not cooked down all the tissue.

IMO, I would leave the smoker where it is at and wait to pull it till it reaches 205.

That will help breakdown everything.

Then do the FTC.

Turn you smoker down to 210 to 220.

and bring the IT up to 205.

Then foil/towel/cooler for 5 to 6 hrs.

You can put a little apple juice in the foil if you have it.

You will be ok.