1st pork shoulder

[mrvance]

Looking for advice on pork shoulder. Smoked a 7 lb butt for 8.5 hours and it was barely up to 155 degrees. Dome Temp at 230-250 for the first 6 hours, took it up to 300 for the last 2.5 hours. I think my grate temp might have been too low for awhile. Clamped the lid shut with 6 binder clips. Not sure why it took so long to cook.
Currently finishing in oven, well see how that goes.

[ecripps]

I recommend not using the binder clips unless you can't keep the temp below 250 at the dome.

Regards,

Ed

[mrvance]

thats interesting, is that because with clips I am getting too little airflow and not getting a good 225 degrees at the grate? Maybe I should get a remote probe therometer to monitor the temp there.

[ecripps]

You could try that. I can't recommend one as just about everything we have tried doesn't work or broke after a few months of use.

[mrvance]

yeah I see that from other feedback. I was really curious why you only recommend the clips if the dome cant be kept under 250. When I did a rack of ribs before I got the clips, I got a good cook, but I could see smoke coming out of the dome at the sides. Thats why I got the clips.

[ecripps]

I've seen people use the clips and have a issues with low temperatures. Mainly when it is windy.

[grampy39]

I use binder clips all the time. makes sense. It just doesn't look "natural", smoke leaking out.

[flbuckeye]

You ran into what is called "the Stall"

Read this...

www.amazingribs.com/tips_and_technique/the_stall.html

www.amazingribs.com/recipes/porknography/perfect_pulled_pork.html

A great article on how to have a good cook