quick help PLEASE

Discussion in 'Pork' started by brooks hatlen, May 3, 2015.

  1. brooks hatlen

    brooks hatlen Newbie

    Alright, so I started smoking a 10.5 lb pork shoulder last night at 10 pm on my 18'' weber smoker.  I was going by the rule of thumb that it needs 1.5 to 2 hrs per lb - 18 hours would mean it is done at 4 pm and if it took 20 hours it would still be done by 6 pm.  So I just woke up, temp on the smoker was 225, but the internal temp on the meat is 175 after only 9 hours (7 am).  I checked multiple different spots on the meat.

    Question is, what should I do?
     
  2. brooks hatlen

    brooks hatlen Newbie

    Forgot to mention, I intended to take it to 160 and then cover in foil to about 190 to 200 internal temp.

    Should I just cover in foil now, and leave on till 3 or 4?  If it hits 200 by noon, and then sits in the foil for 4 more hours, will that have any negative effects?
     
  3. grillmonkey

    grillmonkey Smoking Fanatic

    I just wouldn't foil it and take it all the way to 205 IT. If it still gets done too soon, wrap it in foil and a towel and rest it in a cooler (no ice) until you're ready to pull it.
     
  4. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Foil it take it to 205. wrap in multiple layers of towels and place in cooler ,fill voids w/ towels or blankets .it will still be hot 6-8 hours later.
     
  5. brooks hatlen

    brooks hatlen Newbie

    Thanks all.
     
  6. As the others have said above. You can hold it for a long time in a cooler wrapped with foil and towels.

    Happy smoken.

    David

    PS [​IMG]
     

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