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Had to pull it at 10 hours and wrapped it in a towel for 30 minutes before serving - could have used another hour or so but was awesome - thanks for the help and advice
I'm doing a pork shoulder (4.5 lbs) and had it on the smoker at 225 for 7.5 hours and it is only at 155 degrees? I have just wrapped it and put it in the oven at 250 - is this a good plan ? Any idea how long to get to 190 or 200 ?
I had expected about 1.5 hours / lb so what did I do...
Thanks for the input - I am eating the leftovers for lunch today and there is definitely that smokey flavor. Any of you smoke whole chickens ? The one I did over the weekend was at 225 for 4.5 hours and it was not done down to the bone? What times/temp do you use (this was a 4.5lb...
I have just purchased and used my Masterbuilt smoker with the digi temp controller - seemed to work really well (Ribs and Chicken turned out great)only problem was it didn't have that much of a smoke flavor? I used Hickory chips soaked in water and tried to keep it full so smoke was flowing out...