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Ricky
 
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"cc0112453" > wrote in message
...
> I'm in need of some expert help. I'm trying to get my pulled pork thing
> down for an upcoming birthday party. I figured, what could be easier? I
> can already do ribs, roasts and chicken. Should be a piece of cake.

Wrong!
> I went to the store today and picked up a three pound, boneless, pork
> shoulder roast


First problem - too small a piece of pork. Get a Boston Butt next time 6 to
8 pounds.

> I had to put a blanket around the smoker to get it up to
> 125 where it stayed for about four hours and then began drop off slowly.

It
> was getting close to dinner time, the meat was already up to 145 so I
> figured I'd finish it in the oven. Cranked up the gas range in the

kitchen,
> put the meat in and brought the beef up to 160 before removing it. The

pork
> was not showing any signs of coming apart so I left it in for another hour
> and brought it out when it hit 175.


You dried it out. The Boston Butt will get to 165 and sit for an hour or
more. Cook it to 195 and it will pull.