"Nonnymus" > wrote

> 1) What in the world happened? is it the lack of bone to conduct heat
> inside, coupled with a lot of collagen?

Might have just been a tough hog.

>
> 2) Have any of you had a mysterious "failure to cook" like this happen?

But of course. It's done when it's done.

> Since the temp finally broke > 170f, I assume that the collagen is
> finally liquified. Right?

As long as the temp is steadily creeping upward, that's a safe assumption.

>
> 3) At what point do I pull the 2 shoulders out and call them ready?


At the same temp you would have initially thought them done. Stick 'em with
a fork and see how they feel if you're concerned.


TFM®