I'm a new 14" owner. I've made ribs 3 times with great success. No troubles regulating temp etc.
Tried to make a pulled pork. Had trouble with temp (almost up to 150 once) and dropped near the end of the smoke (aroundhr 8).
However, the internal temp of the pork stalled at 160 and then jumped up to 195ish. After 12 HOURS (4lb) I pulled it off.
It's hard as a rock.
I suspect it's overcooked? Or is it undercooked?
Any hope of rescuing my hard little brick of meat? I sliced off a piece and it tastes pretty good, just a little dry.
Maybe braise it for a while?
Sigh.
Sara
Tried to make a pulled pork. Had trouble with temp (almost up to 150 once) and dropped near the end of the smoke (aroundhr 8).
However, the internal temp of the pork stalled at 160 and then jumped up to 195ish. After 12 HOURS (4lb) I pulled it off.
It's hard as a rock.
I suspect it's overcooked? Or is it undercooked?
Any hope of rescuing my hard little brick of meat? I sliced off a piece and it tastes pretty good, just a little dry.
Maybe braise it for a while?
Sigh.
Sara