Pork Shoulder not getting up to temp for pulling

[fergburger]

Hi,

Smoked a pork shoulder yesterday. It was just under 4lbs after id removed the skin and I kept the temp at 225F throughout the cook. After 9 hours the internal temp only got to 175F.

I had to give up at the point and eat because it was late and me and the Mrs were starving! It still tasted great and was nice n tender but it had to be sliced rather then fell apart.

Where did I go wrong? Did I hit a stall? I never foiled at any point, should I have?

[robgunby]

Yep, you hit the stall, albeit quite a long one it seems. Foiling when it hits about 150 can help, though I don't normally bother with pork shoulders. Just gotta wait it out I'm afraid, you can always bump the temp up a bit with pork shoulder, it's more forgiving than most cuts, I've finished em at 275 before to hurry them up.

[Smoky Joe]

Foil rapping will help a lot to push it through a stall. I usually do this 8 hours in to a 12 hour cook. This gives enough time for smoke penetration. Then once you have raped it this will hold heat and you can also put your temp up and this will push it through a stall. Good luck with butt number 2.


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[robgunby]

Then once you have raped it this will hold heat

Whilst I didn't know it had such an effect, I don't think I'll be trying this any time soon.

[GuyB]

Snigger

[Smoky Joe]

Whoops spelling mistake.


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[robgunby]

Autocorrect triumphs once again! Made me smile so thanks!

[fergburger]

Thanks guys, I'll bump up the temp next time and try foiling.

[DJBenz]

Fergburger, as an aside your blog has made me feel extremely hungry. Good work!