The period of plateau experienced during the cooking process of a large cut of pork, specifically the shoulder, is characterized by a seemingly stalled internal temperature. This occurs typically between 150-170F (66-77C) and can last for several hours. Evaporative cooling, where moisture from the meat surface evaporates, counteracting the rising internal temperature driven by the smoker, is the primary cause of this phenomenon. An analogy would be sweating during exercise; the body’s evaporation of sweat attempts to regulate internal temperature.
Understanding and managing this plateau is vital for achieving optimal results in slow-cooked pork shoulder. Allowing it to persist unaddressed often leads to a prolonged cooking time, potentially drying out the meat. Historically, pitmasters have experimented with various techniques to mitigate this issue, recognizing its impact on tenderness, moisture retention, and overall flavor development. Successfully navigating this phase ensures a final product that is both succulent and flavorful, with a desirable texture achieved through the rendering of collagen.