At what temp did y'all wrap your pork shoulder?
Announcement
Collapse
No announcement yet.
Pork shoulder?
Collapse
X
-
You have another 3-5 hrs if the ones ive done are any indicator (every one is different). You are in the stall. Eventually it will start to climb again. Wrapping gets you through the stall quicker, but ruins the bark (the best part). I start mine about 9-10 pm planning on eating them around lunch!
Guns have only two enemies: rust and politicians!
Comment
-
Ok, the bimetal thermometers that come on grills arw notoriously inaccurate for both chamber temp and internal temp. Just wanted to be sure you werent using that (mine was 70 degrees off!!!) Here is a good read on the "stall"
Large hunks of barbecued meat have this nasty habit of rising to 150°F inside and then stopping there. But what causes the stall? It's likely not what you think!
Guns have only two enemies: rust and politicians!
Comment
-
Originally posted by justin81 View PostI wrap mine at 180 also but I'm using a electric smoker so it needs all the help in can get. Sometimes in the winter I have to take it out and finish it in the oven inside.
Guns have only two enemies: rust and politicians!
Comment
Comment