Hi folks,
I've purchased a used WSM some time ago here in Australia as these things are not common even in Weber dealers, they are rarer than hens teeth 2nd hand.
Anyway, I tried to cook a pork shoulder on my WSM on Saturday evening and turned out a reasonable specimen that was at least edible but I'm a little confused about meat temps you guys quote when you pull them off the smoker.
With my Weber remote meter, it stipulates that WELLDONE = 170F for Pork & Beef but I often read about how you guys take them off at 190F which is 20F above welldone and into Leather boot territory.
I then realise then you foil it so I can imagine meat temps going well into the 200F+ area which is now over 30F over the Welldone temp of 170.
How come? How can you do a long smoke of say 12-15+ hours and take the meat well over the normal temp range and get a succulent peice of meat? Is it because of a brine or a marinate that allows for meat to be taken up the high without looking and feeling like a rock?
WHY is it so?
Cheers
Davo
I've purchased a used WSM some time ago here in Australia as these things are not common even in Weber dealers, they are rarer than hens teeth 2nd hand.
Anyway, I tried to cook a pork shoulder on my WSM on Saturday evening and turned out a reasonable specimen that was at least edible but I'm a little confused about meat temps you guys quote when you pull them off the smoker.
With my Weber remote meter, it stipulates that WELLDONE = 170F for Pork & Beef but I often read about how you guys take them off at 190F which is 20F above welldone and into Leather boot territory.
I then realise then you foil it so I can imagine meat temps going well into the 200F+ area which is now over 30F over the Welldone temp of 170.
How come? How can you do a long smoke of say 12-15+ hours and take the meat well over the normal temp range and get a succulent peice of meat? Is it because of a brine or a marinate that allows for meat to be taken up the high without looking and feeling like a rock?
WHY is it so?
Cheers
Davo