The last couple things I’ve smoked cooked WAY faster than I anticipated. My 8.5 lb pork shoulder at 225 I figured would take 12-14 hours ballpark. 6 hours later the internal temp is right at 200 degrees, where I planned to pull it. My temp remained at 225 the entire cook so not sure how it’s done already unless my temperature reading is false?? Only my second attempt at an over night low and slow but both resulted in me pulling the meat at about 7am and not 3pm....not good when guests are coming at 5pm for dinner, lol.
Any thoughts since my temp stayed consistent at 225?
Any thoughts since my temp stayed consistent at 225?