First pulled pork question

Discussion in 'Pork' started by cracker1397, Jan 2, 2015.

  1. cracker1397

    cracker1397 Smoke Blower

    I just started smoking my pork shoulder today at 4 am on my WSM.  Things have gone pretty smooth for the most part.  Cooking at around 240.  I am at 160 right now and I am expecting the stall to hit soon.  My question is this: I am having dinner with some friends tonight at 6PM and I was wondering if I have time to cook no foil and it finish on time or should I throw it in the foil now?  If I throw it in foil now how long should I expect it to take to finish?  I would think too quickly.  What do you experts think.  Its a 7.5 pound but and its been cooking for 5.5 hours as of right now.  Thanks for all your input.
     
  2. Keep going like you are and you should be fine. You can always adjust as the time gets closer. If you would add your location to your profile it would help with some questions. Remember to post a Qview or [​IMG].

    Happy smoken.

    David
     
  3. cracker1397

    cracker1397 Smoke Blower

    Thanks for the advice David no foil it is then.  I will start the q view in another thread.  Wont be too man pics of the smoke in progress because every time I have ever opened the lid on my WSM on previous smokes the temp has spiked and its a real pain to get it back down.  I am guessing that is because its still a fairly new smoker.  Thanks again
     
    Last edited: Jan 2, 2015
  4. Keep the door closed. If your looken you aint cooken!

    Happy smoken.

    David
     

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