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Overnight boar shoulder...keeping the fire

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1st5
1st5 Posts: 14
edited November -1 in EggHead Forum
I'm doing my first overnight cook starting tonight on my large egg. My friend and I shot a really nice boar, 300 lbs, and we're doing one of the shoulders for a dinner party tomorrow. (We have back up plans just in case!) I don't have any fancy fans or pit temp gauges (I do have a decent meat thermo to keep track of meat temp). I just plan on going on instict, keeping dome temp around 225-250, and going for about 18 hours (it's a huge shoulder). I'm adding apple chips for smoke and using Royal Oak Steakhouse lump.

Any tips I should be aware of for this strategy?
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  • jaymag_87
    jaymag_87 Posts: 111
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    That's pretty much how I did the pork shoulder I cooked last night.

    There are some good tips on http://playingwithfireandsmoke.blogspot.com/ about checking doneness.

    Good luck.
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  • Botch
    Botch Posts: 15,487
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    Set your alarm to check the fire once during the night.
    I started my first overnight smoke last night too (I shot a 12-lb brisket ;) ) thought I had the temp stabilized at 230 but this morning it was out, although the internal temp of the brisket was 160 so I just restarted the fire and am keeping an eye on it.

    Good luck, and make sure to post pics! I've never had boar.
    _____________

    "Pro-Life" would be twenty students graduating from Sandy Hook next month  


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  • Bacchus
    Bacchus Posts: 6,019
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    Egg temps seem to be slightly more stable at 250 than 230. If it is really big I would even consider 275ish.
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  • transversal
    transversal Posts: 719
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    Now, THAT was funny as hell, Botch!!
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  • Frank from Houma
    Frank from Houma Posts: 5,755
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    Went native when I did this Russian hog shoulder
    101_2129640x480.jpg

    101_2131640x480.jpg

    Suggestions:

    Load your lump up about half way up the firering for a long cook.
    Light in three places (About 1-1/2 hours before putting the shoulder on)
    Leave the platesetter out the first ten minutes or so
    Add platesetter and foil pan to catch drippings - use green feet or wads of foil to support pan off the platesetter
    Start closing down the vents at about 225 dome temp
    1/8" opening and the bottom and about the same on the top
    Make any fine adjustments to get to 250 dome - I like to ensure it's stable for 30 minutes or so before putting the meat on.
    Don't worry about hitting 250 exactly - If it's stable somewhere between 240 to 275 - go with it
    The temp will go down after putting the shoulder on but don't make any adjustments - you still have a 250 dome fire

    Go heavy with the rub if you like a lot of bark.

    Good luck with it.
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