12+ hours to cook?

Samuelri

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This is my second attempt smoking an 8 lb pork shoulder. At 250 degrees, it takes about 6 hours to get up to 160. Then, I wrap in foil with 2 cups of apple juice and it takes 6+hours to go from 160 to 205? I even tried finishing in my oven this time. Why are the last 45 degrees such a long process?
 

dunawayfamily

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This is my second attempt smoking an 8 lb pork shoulder. At 250 degrees, it takes about 6 hours to get up to 160. Then, I wrap in foil with 2 cups of apple juice and it takes 6+hours to go from 160 to 205? I even tried finishing in my oven this time. Why are the last 45 degrees such a long process?

The breakdown of connective tissues occurs at/around 190 degrees and that is the last "stall" ... before that, many experience a stall between 145-165 ... when we recently cooked a 14.8 lb. Pork Shoulder, we started at 175 for 2 Hours, then went to 230 for the remainder ... 17.5 Hours in total with a 90m rest period ... dry rubbed only ...
 

bfletcher

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And the greater the temperature difference, the quicker the rise. But as your shoulder's temp approaches your pit temp it will take longer to climb. If you're interested, you could bump your pit temp higher. It's not uncommon for me to run at 275-285. Welcome here!
 

JCTxVa

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The breakdown of connective tissues occurs at/around 190 degrees and that is the last "stall" ... before that, many experience a stall between 145-165 ... when we recently cooked a 14.8 lb. Pork Shoulder, we started at 175 for 2 Hours, then went to 230 for the remainder ... 17.5 Hours in total with a 90m rest period ... dry rubbed only ...
Nice layout on what he can expect. I'm a new Silverton 810 guy but have 13 years doing this on a BGE. Love the simplicity here. I've seen several of your posts and think you have yourself pretty squared away. Thank you.
 

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