- Oct 7, 2009
- 4
- 10
Hey everyone!
I'm new to this forum and new to smoking. I've recently purchased a smoker, a lifelong dream, and have a few questions. My baby is a horizontal smoker with an offset firebox on the left-hand side, but alas, no thermometer.
I did a boneless pork shoulder (about five pounds) last week that came out pretty well, but it wasn't tender enough to pull and I had to slice it -- to give you an idea, it had the texture of Chinese BBQ pork. I cooked it for 8 hours and went through a whole bag of charcoal. The internal temp was around 135 after 8 hours and I had to finish it in the oven.
What do I need to do to get the right consistency and texture? Is it a matter of temperature control or am I having a plateau problem? Any suggestions on how to keep my smoker at 225 degrees?
Looking forward to your suggestions. Thanks!
I'm new to this forum and new to smoking. I've recently purchased a smoker, a lifelong dream, and have a few questions. My baby is a horizontal smoker with an offset firebox on the left-hand side, but alas, no thermometer.
I did a boneless pork shoulder (about five pounds) last week that came out pretty well, but it wasn't tender enough to pull and I had to slice it -- to give you an idea, it had the texture of Chinese BBQ pork. I cooked it for 8 hours and went through a whole bag of charcoal. The internal temp was around 135 after 8 hours and I had to finish it in the oven.
What do I need to do to get the right consistency and texture? Is it a matter of temperature control or am I having a plateau problem? Any suggestions on how to keep my smoker at 225 degrees?
Looking forward to your suggestions. Thanks!