G
Guest
Guest
I attempted two pork butts today...about four pounds each, both on the top rack. Final cooking time was 7 hours at which point I had reached internal temp of 192F. The first four hours were at 225F but up to 270 by the end.
The finished product was very tough in some parts. Only a small portion was soft and tender. Did I cook too fast at too high a temp? Could it have been bad meat?
This is the first time I've used the smoker and been disappointed. /infopop/emoticons/icon_confused.gif
The finished product was very tough in some parts. Only a small portion was soft and tender. Did I cook too fast at too high a temp? Could it have been bad meat?
This is the first time I've used the smoker and been disappointed. /infopop/emoticons/icon_confused.gif