British BBQ Society Forums

Hi all

Smoked a shoulder maybe 4kgs today. Went on at 9am came off at 630pm.

But it is not pulling easy and the smoke ring isn't as good as my first go....

Ideas? I'm thinking the fat hasn't properly rendered down? It seems moist... Have it in the oven on a low temp. Is this the right thing to do?!
Help!!!

Do you know what temp smoker was at? How many chunks of wood you put on? What temp did you take it out at?

Low and slow i plan on 1.5hr per 1lb so would have been about a 12hr cook time. If you dont have a temp probe, use a skewer, it should push very easily into it for pulling

Think I took it out too soon! Maybe had 9.5 hrs... Smoker did spike up at one point for 20 mins but otherwise ticked along at 110c ish. Wood wise I put on chips (same as last time) three good hand fulls. Reckon needed a bit more.... Have it in the oven now:.. Do you think I can finish it off there?

Yes you can. Try and get some chunks, about 4 should be enough for next smoke then adjust from there for personal taste. Also a temp probe is a good investment or your gonna have to play it be ear on the feel of the meat to doneness

Cheers certainly pulled better after 3 more hrs in the oven. Lesson for next time I think!

robbo1982 wrote:Cheers certainly pulled better after 3 more hrs in the oven. Lesson for next time I think!

It's all a learning curve, practise makes perfect

Temp probe is essential for internal temp reading ,it's not about how long you cook it because it usually stalls but reaching around 205f in middle of pork then it will shred.

I'm no bbq expert, but 110 sounds really low to me. Given people say pulled pork internal should be around 90, thats barely any temperature gradient to work with from bbq to meat, so will take ages.

Personally I wouldn't go lower than 120. I cant see what an extra 10 degrees lower is going to gain you other than an even longer wait time.

Nutty wrote:I'm no bbq expert, but 110 sounds really low to me. Given people say pulled pork internal should be around 90, thats barely any temperature gradient to work with from bbq to meat, so will take ages.

Personally I wouldn't go lower than 120. I cant see what an extra 10 degrees lower is going to gain you other than an even longer wait time.

110oC is 230oF which is fine, usually 225-250oF people aim for which is about 107-120oC i think