So yesterday I tried my first pork shoulder on the new electric smoker. 4.5 pound Boston Butt shoulder roast, got the smoker to 225, loaded the well-rubbed roast in and let it go. 5 hours later when the thermometer said the inside of the roast was 175 pulled it off, wrapped it in foil and put it in a cooler to set for a while. Unwrapped it, looked beautiful, but was so chewy you couldn't pull it apart- had to saw it apart. At least the stuffed deer tenderloin turned out good.
If it's that rubbery, is that too much cooking or not enough?

Not enough, rubbery means not done all the way.

Carp. How long per pound should it go at 225?

I'm not sure on that, sorry. I pretty much just eye ball everything lol. Every once in a while I'll screw up & pull it off a little too soon, but most of the time my eye works pretty well. I keep telling myself I'm going to buy a meat thermometer one day lol.....

The bone should easily pull out when you grab it with your thumb and finger. You can still throw it in a pressure cooker or a cooking bag.

Cook it until the internal temp is 200. Will fall apart then.

I usually give pork shoulders about three hours of smoke, wrap it real well in foil with a half of can of beer, then put it in the oven on 195 or 200 degrees overnight. 10 to 14 hours won't hurt it. It's hard to over cook a well wrapped shoulder.

X2

Done as far as bacteria yes if internal temp is 175 degrees. Done as in tender not necessarly, some things taks a lot longer to break down muscle and fibers to be tender.

Internal needs to get to 195 then in the cooler to rest. The temp will continue to rise about another 10 degrees. You could have sliced it at that temp which is good too

I go 5hrs unwrapped and another 5-7 wrapped I don't think you can cook it to long after its wrapped

Yes sir, that's what I meant....

I inject the meat good and then rub with a good rub,wrap in foil and let cook about three or four hours at cooking at 225 open the foil and pour beer mixed with marinate and rub over it and cover back up.Check every hour till falling apart and open foil up and let smoke the last hour or thirty minutes.Never had complaints.Its best to injrct and rub the day before and leave in frige till ready to cook.

Try smoking out of teh foil for the first 3-4 hours, then foil. Meat will only take on smoke flavor for the first period. Smoking out of teh foil last will help firm up the bark, but it doesnt do much for smoke flavor.

But then again, if you are happy with the product you turn out, keep on keepin on. That is what is so great about que, it is a real "to each his own" type of thing.

Yep, 195-200 and it'll fall apart.

Ok, I'm rejuvenated by all the good knowledge. I'm going to try this again, soon....

just didn't get the internal temp hot enough to break down all the collagen...next time wait till its 188 internal temp by meat thermometer before you pull it off and rest it. To rest you should wrap it in foil, wrap in a towell, and throw it in a cooler. It will still be very hot after 2 hours.

I have pulled them off too early before like you did and I was able to recover it by cutting it into chunks and throwing it in a crock pot for a few more hours. If you need to add moisture chop up an onion and throw it in too.

I cook mine for 12 hours and they are perfect.

When you guys wrap it in foil, does your crust stay crispy? I like my outer crust to be dark and crispy, so I never wrap mine. I haven't had a problem with it drying out either, so why do you wrap it?

A buddy that does outstanding BBQ told me to pull it off the smoker at 201. Works like a champ.

I don't foil it when I cook it. Like the others have said take it off at 195-200 internal temp. They won't all cook at the same rate so always cook by temp not time. Resting is a very important step as well.