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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...
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...