On Sat, 11 Oct 2003 16:56:00 GMT, (Bob) wrote:

I have a Polder internal thermometer so I can monitor the temperature
of the meat as it cooks. The temperature of the smoker is around 200F.
A five pound shoulder takes about 5 hours to get to 195F, which is the
temperature necessary to pull pork easily.

You sure about the temp of the smoker? Sounds like it might be higher
than that. I regularly do overnight cooks of pork butts and picnics at
that temp, and after 5 hours they're just getting started. Also, you
mention pulling the fat off of the large chunks of meat. There's very
little remaining fat on my pork, but the meat is still moist and
juicy.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Who put these fingerprints on my imagination?"