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Old 06-21-2006, 09:32 PM   #15
MilitantSquatter
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Join Date: 09-17-05
Location: Mooresville, NC
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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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