by vagreys » Sun Jun 09, 2013 6:35 am
180°F is the temperature where the proteins start to relax after tightening up. If you remove the shoulder at 180°, and let it rest for an hour or two, the internal temp will rise to around 190°F, and then drop enough to still be warm without being hot enough to blow off moisture and dry out when you pull it. In your case, the meat got hot enough for the proteins to ball up and tighten, squeezing out liquid in the process, but not hot enough for the proteins to relax, again, and become melt-in-your-mouth tender. That, and being cool, were the reasons why your roast was more difficult to break up.
Also, there are modification kits for your WSM that will improve air flow and allow you to achieve and maintain higher temps. If you google for them, you will find kits and instructions for modifying your smoker for better performance.
- tom
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