G
Guest
Guest
I did my first pulled pork on the WSM yesterday, and it took a lot longer than I had anticipated. I had a boneless pork butt weighing about 8 lbs, and I used the Renowned Mr. Brown recipe. I started the WSM at 6:30 AM using the Minion method. I got to temperature about 7:20, and put the pork on at 7:30. I also put 2 chicken halves on as well. Everything went on the top grate. Except fro when I opened the top to turn and baste, the temperature stayed a very steady 250. I turned the pork for the first time at 12:30, which is when I took off the chicken. At 3:30, I turned it again and mopped it. Again, at 5. I inserted an old meat thermometer into the meat, and iut read 160. Since I wanted to go to 190, I put the lid back on. I checked and mopped every hour, using both the meat thermometer and an instant read thermometer. By 11 PM, I decided to take it off. I was tired, and forgot to measure with the instant read. At earlier readings, it was up into the 170s. I think my old meat thermometer is dead, and I will be getting a Polder. Does it seem reasonable that I would not have gotten to 180 to 190 in the 15.5 hours I smoked? Any and all thoughts and ideas would be appreciated. The pork did pull nicely, and it tasted delicious. We're going to have it tonight!
Ken
Ken