- Aug 9, 2015
- 2
- 10
Hello, and "thanks" up front for some help!
Yesterday I smoked two 3.5 lbs pork shoulders. The first hour I set my Smokehouse gas smoker at 200 degrees so my pellets would not flare up. Using the temp chart that is posted on most websites, I allowed one hour of smoking for each pound. The second hour I increased the heat to 225 degrees and continued to cook for four hours, at the end of four hours my internal temp was 140 degrees. (I should mention that one of the pork shoulders was in a disposable aluminum pan the entire time.) After four hours with the temp stalled at 140 I set the top shoulder in a aluminum pan as well and covered both shoulders with foil. For the next two hours I increased the heat to 250 degrees, when the internal temp reached 195 degrees I removed both shoulders and let rest for 30 minutes.
The bottom shoulder that smoked the entire time in the pan turned out amazing! The top roast was tough and would not pull or fall of the bone.
My question is, what did I do wrong?
I used apple juice and water in my water pan. And I spritzed the roasts with apple juice every hour.
Thank you for trouble shooting.
Yesterday I smoked two 3.5 lbs pork shoulders. The first hour I set my Smokehouse gas smoker at 200 degrees so my pellets would not flare up. Using the temp chart that is posted on most websites, I allowed one hour of smoking for each pound. The second hour I increased the heat to 225 degrees and continued to cook for four hours, at the end of four hours my internal temp was 140 degrees. (I should mention that one of the pork shoulders was in a disposable aluminum pan the entire time.) After four hours with the temp stalled at 140 I set the top shoulder in a aluminum pan as well and covered both shoulders with foil. For the next two hours I increased the heat to 250 degrees, when the internal temp reached 195 degrees I removed both shoulders and let rest for 30 minutes.
The bottom shoulder that smoked the entire time in the pan turned out amazing! The top roast was tough and would not pull or fall of the bone.
My question is, what did I do wrong?
I used apple juice and water in my water pan. And I spritzed the roasts with apple juice every hour.
Thank you for trouble shooting.
