RobHops
Well-known member
- Joined
- Jun 16, 2016
- Location
- Victor, NY
I did a pork shoulder a few weeks ago and it went off without a hitch. 6.5 lbs shoulder, 3:45 minutes and it was at 165, wrapped with some beer and 1:15 later it was at 203. Let it rest in a cooler until the kids got home from work and the rest is history.
Today, I had an 8lb shoulder. Seasoned it and lit the PBC per the normal chimney method, inserted the probe and let it go. After 5 hours it was still at 152 and not climbing. I took a peek and could see that there was charcoal that never lit and there wasn't much activity or heat. I pulled it off and tried to "re-start" the fire by stirring the coals and leaving the lid off. In the meantime, fired up the oven and put the wrapped shoulder in the oven.
1. Could this be caused by "old"charcoal? I was using part of a bag that who knows how old it was.
2. Any chance of getting sick since the meat was in the 145 - 150 range for probably an hour? I will bring it to 203 in the oven but just wanted to check.
3. Any suggestions on prevent this? Maybe peaking in more often? Not sure I would want to stir the coals up with meat hanging in the smoker.
TIA for any feedback and suggestions.
Today, I had an 8lb shoulder. Seasoned it and lit the PBC per the normal chimney method, inserted the probe and let it go. After 5 hours it was still at 152 and not climbing. I took a peek and could see that there was charcoal that never lit and there wasn't much activity or heat. I pulled it off and tried to "re-start" the fire by stirring the coals and leaving the lid off. In the meantime, fired up the oven and put the wrapped shoulder in the oven.
1. Could this be caused by "old"charcoal? I was using part of a bag that who knows how old it was.
2. Any chance of getting sick since the meat was in the 145 - 150 range for probably an hour? I will bring it to 203 in the oven but just wanted to check.
3. Any suggestions on prevent this? Maybe peaking in more often? Not sure I would want to stir the coals up with meat hanging in the smoker.
TIA for any feedback and suggestions.