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its a rainy morning in oxford!!!

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its a rainy morning in oxford!!! Empty its a rainy morning in oxford!!!

Post  oxford_sonny Sat Jul 07, 2012 10:53 am

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

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Post  Mack Tue Jul 10, 2012 10:41 am

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.
Mack
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Post  eddie b Sat Jul 21, 2012 3:02 am

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

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