/ck/ - Food & Cooking

>>18592622
About 20 hours for a 13 pounder. First fiveish hours I'm doing low and slow at like 160 degrees, then after that I go up to 225.
Big pieces of meat hit a stalling point at like 170 degrees, you can do what is called the Texas crunch which you wrap it in tin foil or butcher paper, this helps break that hump. Or you just let it sit and sooner or later it will break that stall and keep climbing. Here some pork shoulders I did.