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Pork timing for 4th

alexwolf1216alexwolf1216 Posts: 112
edited July 2012 in EggHead Forum
My dilemma:

I purchased the 2 pack of pork shoulders for a 4th of July get together. It was 13.5lb combined, looks to be about equal. We will be serving around 3-4PM. I cant decide if I should start them tonight or just wake up early. What are your thoughts?
San Antonio, TX. LBGE.
Wolf Studios Photography
http://www.wolfstudiosphotography.com

Comments

  • LizzieSampsLizzieSamps Posts: 894
    I just bought the same thing!  I will be watching did you buy at Costco?  
  • alexwolf1216alexwolf1216 Posts: 112
    I did, was a great deal.
    San Antonio, TX. LBGE.
    Wolf Studios Photography
    http://www.wolfstudiosphotography.com
  • lousubcaplousubcap Posts: 16,182
    If Costco-then they are boneless-you may want to tie each to hold some shape for the cook.  That said, each will cook at its own pace.  But given you can FTC (foil, towels and cooler) a finished butt for 4-6 hours you are much better served by estimating long and if it all works-you finish early and don't stress with "time to eat and food not ready".  I plan on 2 hrs/# at a calibrated dome of 260*F(+/-) and that works. If you can monitor both butts as you get close to the finish-line.  They will very likely not finish at even close to the same time.  And don't sweat small (+/- 20*F) temperature swings.  Remember the feedback loop to any air flow changes is your thermo and that takes a while.  Enjoy the journey. 
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • alexwolf1216alexwolf1216 Posts: 112
    Yes, I tied them up and they are in the fridge slathered in mustard and rub. I calibrated the dome and have a Maverick, so I think I will start around midnight and let them go. 260 dome it is and 195-200 and the butter test is where I will pull. Thank you.
    San Antonio, TX. LBGE.
    Wolf Studios Photography
    http://www.wolfstudiosphotography.com
  • lousubcaplousubcap Posts: 16,182
    One other thing that you should consider-make sure to use a drip pan on your platesetter or whatever you use for the indirect set-up and use spacers under the pan to create an air gap so the drippings don't become burnt offerings. FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • SteveWPBFLSteveWPBFL Posts: 1,323
    I've got a pair of to-be-rubbed Costco shoulders in the fridge and just fired the Egg up, too. Planning the usual indirect at 250F dome overnight. We'll get everything settled in and stable around 10:00 pm and hit the hay and wake up when we wake up, prolly around 5 or 6 am and check. OK, so might get up once between and check. Whatever, not going to worry much. When we're done we'll foil and rest either in a cooler or a crock pot on low and pull around 3:00pm. Agree with lou on the drip pan, makes for better smoke. Happy Birthday, U.S.A.!!!!
     

  • SteveWPBFLSteveWPBFL Posts: 1,323
    And so they're on, stable at 250F dome at 9:15 pm. Off we go, into the wild blue yonderrrrrrrr...... 'night!
  • alexwolf1216alexwolf1216 Posts: 112
    On they went at 12:10. I placed my foiled drip pan on the feet. Got my trusty maverick by the bed, lets hope it doesnt go off tonight.
    San Antonio, TX. LBGE.
    Wolf Studios Photography
    http://www.wolfstudiosphotography.com
  • LizzieSampsLizzieSamps Posts: 894
    I need a maverick!
  • alexwolf1216alexwolf1216 Posts: 112
    Ugh I am having issues for the first time with temp. I have the bottom open more than usual, and the vents on top are fully open yet I am barely maintaining 200. Must have something to do with the lump. Looks like it may be a long night.
    San Antonio, TX. LBGE.
    Wolf Studios Photography
    http://www.wolfstudiosphotography.com
  • SteveWPBFLSteveWPBFL Posts: 1,323
    As I said above we put 'em on at 9:15 last night and are now sitting here at 7:15 a.m., ten hours later, dome at 225F, both shoulders perfectly stalled at 165F. We'll let 'em ride for a few hours and if they continue to stall we'll push to be done NLT noon and throw 'em in the cooler. 
  • SteveWPBFLSteveWPBFL Posts: 1,323
    Alex - How'd you put your lump in? I 'arrange' mine for long cooks. I stack the long thin ones on the grate first, between the holes. Then start laying on large pieces with chunks of hickory. And the smaller pieces go up top. Seems to burn consistent that way overnight.
  • DMurfDMurf Posts: 481
    @Lizzie

    Need? No. Nice to have? Sure. Get good and temp control with the vents and your EGG will ride through just about anything. If it is windy I just turn the EGG so that the opening does not face the wind. It takes a little time but the EGG is forgiving and will always be there for you to practice.
    David
    BBQ since 2010 - Oh my, what I was missing.
  • SteveWPBFLSteveWPBFL Posts: 1,323
    As noted above, we arranged the lump, set the Egg up indirect and stable at 250F dome and threw the two Costco boneless shoulders on at 9:15 pm. At 10:00 pm Egg was stable at 250F dome and went to bed. Checked Egg temp at 12:45 am and it was 225F. Checked Egg temp again at 3:15 am and it was 200F. Checked Egg temp again at 7:15 am and it was 225F. Right now at 8:15 am it is still 225F. No vent adjustments have been made since starting. The Egg fluctuates some but not significantly. We set it to run 250F dome so that it would fluctuate between 200 and 250 without going too high or too low or out.
  • SteveWPBFLSteveWPBFL Posts: 1,323
    Stalled at 165F IT at 8:15 am. Get 'em done, get 'em in the cooler!
  • alexwolf1216alexwolf1216 Posts: 112
    I arranged the lump with large pieces on the bottom, then wood, then medium pieces. I got the fire up to 200 around 2AM, which is when I went to sleep. Maverick read 275 this AM, and now they are both at 189. I just woke up and cut the temp down. I am at 266 and falling. I am hoping I can slow this down for a few hours still.
    San Antonio, TX. LBGE.
    Wolf Studios Photography
    http://www.wolfstudiosphotography.com
  • alexwolf1216alexwolf1216 Posts: 112
    I should mention dome is at 300. DOH....
    San Antonio, TX. LBGE.
    Wolf Studios Photography
    http://www.wolfstudiosphotography.com
  • lousubcaplousubcap Posts: 16,182
    I arranged the lump with large pieces on the bottom, then wood, then medium pieces. I got the fire up to 200 around 2AM, which is when I went to sleep. Maverick read 275 this AM, and now they are both at 189. I just woke up and cut the temp down. I am at 266 and falling. I am hoping I can slow this down for a few hours still.
    You may see another stall somewhere in the low 190's that will help delay the cook.  Sometimes it can take 3-4 hours to get from 190-195.  Hopefully you have this happen.  Happy B'day USA!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • SteveWPBFLSteveWPBFL Posts: 1,323
    At some point I raise dome to 300F and push through the stall, when I get within two hours.
  • alexwolf1216alexwolf1216 Posts: 112
    It hit 195 briefly, then the temp came down at grate to 200. I think I may have stacked the lump poorly because the bottom is open an inch or so, anything less and the fire starts to choke. Meat came down to 187 so I am bumping it back up to 250ish grate and should be ready for lunch.
    San Antonio, TX. LBGE.
    Wolf Studios Photography
    http://www.wolfstudiosphotography.com
  • SteveWPBFLSteveWPBFL Posts: 1,323
    Had to add some lump to bump to 285F - 300F to finish, 1st one in the cooler, second one about one pm.
  • alexwolf1216alexwolf1216 Posts: 112
    These came out amazing. Here are the pics:
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    image
    San Antonio, TX. LBGE.
    Wolf Studios Photography
    http://www.wolfstudiosphotography.com
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