I think I'm ready, but I'm not taking any chances. I'll buy a big roast and
start on it the day before so I have plenty of time to get it right. Thanks
for all of the help. I see now that it was a matter of more time in the
cooker. Didn't realize that it would take that long.

Doug


"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 and a small sirloin tip roast just because it looked
> so damn good. I put some rub on the pair and let them sit in the frig
> overnight. About 11am I got them out, gave them another dose of rub and
> let them come up to room temp. Meanwhile I got the charcoal going. It
> was a little cool today but not bad. 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. I tried
> to pull it but it was more like the beef in consistency. It didn't want
> to come apart. I even broke it into smaller chunks and put it back in for
> another half hour but it was still holding together. I finally gave up
> because everyone was getting hungry and served it as is. Turned out to be
> pretty tasty but no pulled pork sandwiches. Waaaah! Where did I go
> wrong?
>
> Thanks to all who gave me advice on cutting down on the amount of smoke.
> I probably used one fourth the amount of wood that I usually do for smoke.
> Still pretty tasty. My wife even said it was good. Looks like the
> divorce is off for a while any way.
>
> Doug
>
>
>