Burnt my pork shoulder bad three times before catching my rookie mistake

I kept cranking my smoker to 300 thinking higher heat would speed things up. Last weekend I pulled a shoulder off that was black on the outside and raw in the middle. How long did it take you to figure out low and slow actually means 225?

3 comments

3 Comments

jennifer83321d ago

Oh no, that's rough. I think most of us have been there with the impatience on a first few cooks. I remember pulling a brisket off way too early and it was like eating a shoe sole, so I feel your pain on that one.

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spencer_coleman21d ago

Yeah the shoe sole thing hits home. I'd say wrap it in butcher paper once the bark sets and let it ride at 250 until it probes like butter, that fixed my timing issues.

linda_dixon4921d ago

So you're telling me there's a way to fix a brisket that could double as a work boot? That butcher paper trick must be some kind of wizardry, because I've definitely had a few that belonged on my feet instead of a plate. I'll have to try wrapping sooner next time instead of letting it dry out into a leather jacket.