I'm relative new to the WSM, but both times I've done pork shoulders, I've never gotten the temperatures up to 190. The highest I've gotten is about 170, and that's after smoking for over 15 hours between 225-250.
Both times the pork's been delicious, but am I missing something, or am I just not patient enough? It wasn't apparent the pork was dry due to the gelatin not "melting".
Please help...thanks in advance!
Both times the pork's been delicious, but am I missing something, or am I just not patient enough? It wasn't apparent the pork was dry due to the gelatin not "melting".
Please help...thanks in advance!