Pork shoulder temps

[Bowhnter2]

Does a pork should internal temp hold at somewhere between 140-160 while the fat breaks down like a brisket?

Had a 7 pounder on since 7:15 this morning at around 200-220* ...it sat at 140-142* for a good while and now is at 150* 7 hrs later

I am in no hurry, just wondering... :?:

Thanks

[Grumpy Gator]

mine usually hits a plateau at about 160, but I've had them vary also...

[bigwheel]

Well if you cooking a piece of meat at a pit temp of 200 and you looking for the temp of the meat to be 200 when its ready. I think maybe you will be cooking it forever cuz you pit prob loose a degree or two. I gonna have to break out my sliderule here..but I know it gonna take a long long time. We might all be dead of old age time its ready to eat. Just thinking out loud here.

bigwheel

[Bad Santa]

:wink: :)

[serialgriller]

BW, i thought you only made it thru the 6th grade with jetro :?: :?: least ways that's what you keep tellin' everybody. talkin' slide rules and all such non-sense :wink: sounds like you got all that math bidness down pat :lol: :lol:

[bigwheel]

Ahhh no...I just like Jethro..I only do short sums and cyphering. I use the sliderule for making straight lines on art projects. Never could figger out how to work one of them things..it sorta like one of the Abacus's of which the ragheads so fond..as good as I can make out anyway. You hold it one way it divides..another way it figgers out pie r square and stuff. Now I was always taught..pie are not square..pie are round. Cake are square.

bigwheel

[david brace]

And that's the report from our Math Department

DB