Pulled pork extremly going wrong

[dudemcnally]

Carl you really like that grill replacement parts website huh?

He's spamming the same msg all over the forums. Needs to be banned

 

[JimG]

thank you for all your posts. So do you do your meat the day before? I thought 10 hours for my meat we'll be enough...

The first time I used butcher paper, I wrapped it so many layers that the stall was more like a vacation. It acted like an insulator. Had to bump up the temp. Now only use two layers.

 

[stef_s]

He's spamming the same msg all over the forums. Needs to be banned

I reported him

 

[stef_s]

The first time I used butcher paper, I wrapped it so many layers that the stall was more like a vacation. It acted like an insulator. Had to bump up the temp. Now only use two layers.

That's exactely what I did

 

[SillyRabbit]

Like most, I plan 1.5-2hr per pound, always stalls around 165. I did 7.7 lb shoulder last week. No wrap, cap side up the entire cook, smokeboost 2.5 hrs, then 225. Took 14 hrs.