Hey Tony,
225 deg for 18 hrs. in the WSM sure seems like a really long time to reach 200 deg. internal for a 7.5 lb. pork shoulder.
Any ideas why it's taking so long ? I recently cooked two 9 lb. butts in the WSM and dome temp was fairly constant at 230-235 all night. Butts reached 195 & 197 degrees respectively in approx 9-9.5 hrs.
Now, I know there are a lot of variables (temp, fat to muscle content, thermometer accuracy etc) but I just can't see how a smaller pork butt would take 18 hrs...
Any thoughts on the reason for the extended cook times ?
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XL BGE (#2) & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
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