I just got my first pellet smoker (Louisiana) and just did my first smoke. It was a smallish (3lb or so) wild boar shoulder. After doing a lot of reading I decided to do the low and slow process. I set the temp to 210F and put the shoulder in the middle. I was going for an internal temp of 180F but after 8 hours it was still only 147 so I increased the grill temp to 250 because it was getting late. 4 hours later it was 175F and I decided to just take it off. Came out pretty good actually. Nice smoke ring and still moist and tender. Center part was a bit plain in taste but I didn't do anything special with the meat other than an overnight soak in brine.
Anyway, I'm curious if that is a normal amount of time or if it was just too much grill volume and too little meat. In other words, does it work better to have more in the smoker? Everything I read said 1.5 - 2 hours per pound so either I need a higher temp to start or more patience.
Any advice for a new smoker? Thanks.
Anyway, I'm curious if that is a normal amount of time or if it was just too much grill volume and too little meat. In other words, does it work better to have more in the smoker? Everything I read said 1.5 - 2 hours per pound so either I need a higher temp to start or more patience.
Any advice for a new smoker? Thanks.