- Mar 12, 2022
- 2
- 0
Newbie to smoking here!
I've done about 4-5 smokes on my WSM 18 and I'm noticing a rather large difficulty getter pork shoulder/butt done in less than 15 hours (give or take).
After my smoke today (8.5 pound pork butt), I decided I should reach out to see if I'm not doing something right because after 13 hours, I only hit 172 degrees (aiming for 190). Here's a brief overview of my schedule:
I've done about 4-5 smokes on my WSM 18 and I'm noticing a rather large difficulty getter pork shoulder/butt done in less than 15 hours (give or take).
After my smoke today (8.5 pound pork butt), I decided I should reach out to see if I'm not doing something right because after 13 hours, I only hit 172 degrees (aiming for 190). Here's a brief overview of my schedule:
- Outdoor start temperature was 27 degrees (keep in mind the overall question applies to the 2-3 pork smokes I've done)
- 3:04am meat is on smoker @ 230 (degrees)
- Temperature dropped to 216 by 7:15am
- 8:05am - basted and temperature at 225
- 9:00am - Stall at 156 (meat temperature)
- Meat temperature dropped to 148 before breaking)
- 10:05am - wrapped meat
- 11:00am - added more charcoal
- 11:45 - stall broke
- Pulled the meat at 175 at 4:30pm