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I would cook at 250-275 dome until meat is 200. I would start about 20 hour before you want to eat. I would hope to see it hit 200 around the 14-18 mark so it gets 2-6 hours wrapped in foil, and resting in a cooler.
not tryna be a stickler.... but no need to rest it like you would a roast, fwiw. even if so, you'd wanna rest out of the cooler anyway. roasts rest so that they can cool a bit.a cooler is for when it a butt is done early, otherwise, it's an extra step with no benefit really.
Cowdogs, I think you nailed it.
Who can predict exactly (within 20-30 minutes) when a butt will be don?
Wrap and stick in the cooler gives me the flexibility I gotta have. Makes verything work.
Jrod72, thanks for asking this question. I too am a First timer and must have been thinking the same thing all day long - how do I cook my in-bone pork shoulder - I have a XL. I started at 9pm last night and it's 10 hours later at about 275, my shoulder is at an internal temp of 197. I am letting cook just a bit more.Just an FYI, I'm use to going by the exterior of the shoulder to tell how done or over done it is. I shaved off part of the exterior layer and thought I ruined it because it was a bit dry. After a pause, I went back and lifted the skin and cut a little bit at the middle and it fell apart like a hot knife going through butter. It is so perfect and delicious, I'll shall never cook a pork shoulder in the oven again!I know what I am having for Breakfast, Lunch and Dinner today.Good luck with your first time.
I had the egg "preheating" for about 30 minutes before I put meat on. Would the location of where I lit the lump have something to do with it? What is the preferred location? I guess I've never run across that info..Thanks