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Mar 2, 2021
4:13:21pm
The Pope All-American
Struggling with my smoking game. I've had a 6 lb pork shoulder going for 12
hours and it's still only at 185 internal temp.

I had the smoker at 180 until the meat hit 160 internal temp, then wrapped it and put it back in the smoker, bumping the smoker to 205.

I know I'm doing low and slow, but I would have thought 12 hours would have been enough time to get me where I wanted. I think it'll all turn out ok, but I gotta figure out the timing/planning aspect better.

On a GMG Jim Bowie in Gilbert, AZ. Outside temps high 60s.
The Pope
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Magyar_CougAZ
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The Pope
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Dec 6, 2012
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Mar 28, 2024
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