The last 3 or 4 pork shoulders have taken 20-22 hours before they are done. Why are they taking so long on my WSM?
I purchase 7-9# bone-in shoulders in a standard double pre-pack from Sam's Club. I use a 3-probe NuTemp probe. One probe at top grill level and one in each of the shoulders. (I always test each of the probe/transmitters before each smoke to ensure their accuracy.)
I place one piece (fat on top) on each of the racks. My temp range is 220-235 degrees.
I tried a couple times to increase the temp to 250 after 8 hours. But I feel the meat pulled too dry.
Any suggestions?
Mark
I purchase 7-9# bone-in shoulders in a standard double pre-pack from Sam's Club. I use a 3-probe NuTemp probe. One probe at top grill level and one in each of the shoulders. (I always test each of the probe/transmitters before each smoke to ensure their accuracy.)
I place one piece (fat on top) on each of the racks. My temp range is 220-235 degrees.
I tried a couple times to increase the temp to 250 after 8 hours. But I feel the meat pulled too dry.
Any suggestions?
Mark