So i got the cheap brinkman electric (red) smoker for a bday gift. i wanted one and this seamed like the best bang for the buck. I smoked my first pork shoulder last night and it was not a great success. It was a 5lb, bone in from the grocery store. I rubbed it overnight. I put it in my smoker with hickory chips and chunks. i left it for 5 hours using the typical 1 hour per pound. it was at 155 degress so i left it, finally after 6 hours it got up to 160 degrees. i was surprised that it wouldnt budge past 160 after 6 hours. i took it off because it look so pretty and i didnt want to over cook it (again, my first time...) the meat was completly cooked but very tough. it took me about 20-30 just to pull about 1/2 of it because it was so tough.
did i in fact over cook it, or was it not cooked enough because of how tough it was? i think i may need a new or better calibrated thermometer too...
did i in fact over cook it, or was it not cooked enough because of how tough it was? i think i may need a new or better calibrated thermometer too...