I’ve been having a recurring issue when smoking pork butt/shoulder. I’ve always gone low and slow with my pulled pork. No Texas crutch. However, my last two smokes which consist of two 9-10lb roasts have taken over 19 hours to finish. My current smoke is at 24 hours with a Texas crutch at 20 hours to save time and not keep me up all night. Any ideas of what I may be doing wrong.
by furious182
5 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
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Wish I could help…the same thing has been happening to me.
I love doing pork shoulders and I have had good results on doing them. I’ve started with a temp at 250° for about 6 hours then wrap them up in a tin foil pan with some butter slices, and a cup of chicken broth. Let that go for about 3 to 4 hours at 275°. Then remove from the foil pan and smoke it for another hour to get that bark back on the pork.
You’re going too low and too slow. Plain and simple. Probably takes forever to get through the stall at too low of a temperature to begin with.
Thanks for the input. I may try that next time. I’ve always been a fan of the no wrap but then again my last couple have taken entirely too long. I just finished shredding and the bark got soggy and soaked back into the pork. Not mad about the flavor but I kind the bark.