its a rainy morning in oxford!!!
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its a rainy morning in oxford!!!
Hi All,
My name is Sonny,
i was driven to smoking after a trip to the states and eating some of the finest brisket i have ever tasted (4 rivers smokehouse in florida!!)
I purchased a frontier at grillstock in bristol 2 weeks ago and have been gagging to have a play and today is the day!!
Ive got myself a 9lb pork shoulder, which has been in now for about 4 1/2 hours, just checked it and its 148 F in the center and sitting at about 200f at the grill.
any tips on how much longer i should keep it in there, when i should add more charcoal etc would be much appreciated
thanks
Sonny
My name is Sonny,
i was driven to smoking after a trip to the states and eating some of the finest brisket i have ever tasted (4 rivers smokehouse in florida!!)
I purchased a frontier at grillstock in bristol 2 weeks ago and have been gagging to have a play and today is the day!!
Ive got myself a 9lb pork shoulder, which has been in now for about 4 1/2 hours, just checked it and its 148 F in the center and sitting at about 200f at the grill.
any tips on how much longer i should keep it in there, when i should add more charcoal etc would be much appreciated
thanks
Sonny
oxford_sonny- Sausage Burner
- Number of posts : 4
Location : Sonny
Registration date : 2012-07-07
Re: its a rainy morning in oxford!!!
Hi Sonny,
Sorry for the late reply. Pulled pork can take anywhere between 10 - 16 hours. What you need to do is measure the internal temp of the meat, with a good quality probe thermometer, you're looking for around 190 Deg F.
Sorry for the late reply. Pulled pork can take anywhere between 10 - 16 hours. What you need to do is measure the internal temp of the meat, with a good quality probe thermometer, you're looking for around 190 Deg F.
Re: its a rainy morning in oxford!!!
I cook my pork butts between 225f-250f, it might be that the temp is to low? When cooking a joint that size the meat temp will stall for about 1-2 hours, just chill and let the Q do it's work. But make sure you get a good food probe to check the internal temp. Mac's have mavericks that are great.
Eddie B
Eddie B
eddie b- Sausage Burner
- Number of posts : 6
Location : Hardcore bbq addict
Registration date : 2012-04-30
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