pmpapi6 Posted December 13, 2009 Report Share Posted December 13, 2009 I am a first time user and i used an 8 pound pork shoulder and cooked it for six hours at 225 degrees and when i opened the cooker it wasn't even close to cooked, what went wrong? Quote Link to comment Share on other sites More sharing options...
bryan Posted December 13, 2009 Report Share Posted December 13, 2009 You took it off 12-15 hours early. For a low and slow the KK can run over 24 hours. Get a remote temp probe from Wally World. Stick the probe in meat inside the cooker and monitor meat temp outside the cooker on the readout unit (20-25 Dollars). Search low and slow here on the site. You are looking for around 185 internal meat temp. Less temp for slicing and more temp for pulled. Hang in there you'll do great. Take a look at all the cooking advise on site. Quote Link to comment Share on other sites More sharing options...
jdbower Posted December 13, 2009 Report Share Posted December 13, 2009 I think the only thing wrong is pulling it out too soon. 6 hours in the world of BBQ is fast food, I usually let my loins go overnight (hmmm, that could be taken out of context...) and because of their shape they cook faster than a more round shoulder would. I'd recommend cooking by internal temperature while you get used to the way the KK cooks. Some prefer to cook by texture (when it falls apart with a fork or a touch method for steak, for example), but I wouldn't recommend cooking by time. For pulled pork try for 195-205F internal temperatures. Quote Link to comment Share on other sites More sharing options...
mguerra Posted December 14, 2009 Report Share Posted December 14, 2009 pork butt tips You will find you can cook a pork butt at any temperature between 225 to 350. It is super forgiving. As has been said, it is done when it reaches the correct internal temperature; I have had good results with a finish temp anywhere between 180 to 200 plus. Most often I pull them off at 185. So, you need a proper thermometer. There are many thermometer posts and threads here, find 'em! Quote Link to comment Share on other sites More sharing options...
primeats Posted December 16, 2009 Report Share Posted December 16, 2009 Ditto, 12 hours for me at 225 or until internal temp hits 180-190, indirect with a drip pan, dwell time anywhere from 20 minutes to a few hours wrapped in foil& towel or in an insulated cooler, or I just tear right into it depending on if the bone wiggles or comes out easily, or we're just too hungry to resist and we burn our fingers! I bet the next cook is gonna turn out better...we've all been there! Quote Link to comment Share on other sites More sharing options...
brooker Posted December 17, 2009 Report Share Posted December 17, 2009 I have so much to learn..I am glad you all are so generous with your knowledge..newbie Quote Link to comment Share on other sites More sharing options...
bryan Posted December 17, 2009 Report Share Posted December 17, 2009 It will go faster than you think. But then there are all the good eats you must do something with. Welcome to the KK life. It's rough sitting around sniffing the smell from that new cooker. (It can go on for 18-20 hours or more.) Takes a lot of effort to not pop that lid, but a couple of cool ones on the side should settle you right down. You will find your habits changing. No, longer will the wife prepare the meat and bring it out to you at the grill. That will no longer be tolerated as to you will not let anyone else prepare and apply your special rubs etc. The initial shock will be hard on the little lady, so go easy. Be nice and let her wash your tongs when you have finished. She just might carry you a few beverages. (and a fine cigar) Yes... it's going to get rough.. handle handle handle it. If not may be the wife can do that to. Quote Link to comment Share on other sites More sharing options...
