I'm in trouble.... need help!

Discussion in 'Pork' started by mikewysuph, Feb 22, 2015.

  1. mikewysuph

    mikewysuph Fire Starter

    I started 2, 7-1/2 lb boneless shoulders at 9 this morning. Smoker temp has been consistently chugging at 220-240 all day.

    I'm 12+ hours in and I'm not even close to being done. Both shoulders are at around 155 IT...climbing very slowly, I'm guessing, due to the very cold temps outside.

    I really don't feel like staying up very late......but I don't know what to do. Can I crank the heat to speed things up? I don't want dry PP even though I will still use a finishing sauce.

    Please help. I'm not sure what to do.
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Wrap them in aluminum foil seal it tight and put them in the oven at 275 to finish this will speed things up quite a bit
     
  3. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    I'd crank your smoker up, you've hit the stall most likely ! Butts can be very stubborned when stalled... Try going up to 275-300* if possible ! This is assuming your temp probes are correct, but with two reading the same IT, I'd think they are !

    Also, you could try foiling to get em going.... I don't foil personally, but in your situation... I'd really think bout it ! Your wanting an IT round 200-205* ! Foiling & kicking the temp up would help !
     
  4. mikewysuph

    mikewysuph Fire Starter

    Thanks guys for the quick responses. Much appreciated.

    Yeah, I'm gonna foil and crank the heat. And they're going in the oven.....need to get them out of the cold garage!

    At this point, that's really all I can do! Thanks again.

    damn I'm kinda pissed. I should of known this would happen.......rookie mistake!
     
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    We've all been there man, this info is not gonna do ya a damn bit of good now.... But, A while ago I started smoking my pork butts a day in advance as the dang things can be stubborned ! This may help ya on the next smoke though ! I smoke a day in advance as I said, so then all that I need to do is warm it up ! It's been the best thing for me ! Hope it may help ya down the smokin road !
     
  6. mikewysuph

    mikewysuph Fire Starter

    HAHA, WHB......oh I'm smoking ahead of time! The estimated consumption of this meal is 4 days away! FOUR!!!   lol

    But yeah, I hear ya. I really was trying to get ahead of the game......nope! I'm looking at a 2 A.M. pull at this point!  damnit...the brutal cold ambient temps screwed me. Live and learn right?? At least that's what I'm gonna be telling myself...........

    Thanks again.
     
  7. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Oh man, you are prepared.. 4 days in advance, I'll eat my words now ! LOL. Hey, on the up side ya don't have a half dozen folks waiting for dinner saying they are hungry ! I've been there before.... Haha !
     
  8. mikewysuph

    mikewysuph Fire Starter

    Ha! No doubt. I've been there before too. But luckily tonight, the only rumbling belly I can hear is my own! And it's growlin'......starting to smell good!

    11:30 PM and we're at 185 IT. Getting there.
     
  9. solaryellow

    solaryellow Limited Mod Group Lead

    I am with Jerry. Wrap it in foil and toss it in oven.
     
  10. mikewysuph

    mikewysuph Fire Starter

    UPDATE: wrapping and the oven saved the day. Got them wrapped and in the cooler around 1am. They rested until about 7, then pulled and vac-sealed.

    Thanks for the help all! You saved my bacon!
     
  11. dockman

    dockman Smoking Fanatic

    How did they turn out?
     
  12. Any Pics ?

    Gary
     

Share This Page