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17 lb. Pork Shoulder How Long do you think?

NeptunesNeptunes Posts: 17
edited August 2012 in EggHead Forum
Never did one this size. Definitely want to do it low and slow. About 225 or so. Allowing for a couple hrs. FTC,how long would you think?
Oh,and it is boneless if thay will make a difference.
                                                                                                                                        Thanks.
It's no coincidence that man's best friend can't talk.

Comments

  • jimreed777jimreed777 Posts: 318
    Holy Neptune Batman - PIGZILLA!!!!
  • R2Egg2QR2Egg2Q Posts: 1,652
    That is huge. Are you sure it isn't 2 butts in a cryovac pack that makes it look like one? As for cook time, I don't cook at that low of a temp as I believe there is no benefit and you run a greater risk of the fire going out while you sleep but believe it could be as long as 2 hrs/lb at that temp.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • Holy smokes, that is a huge pork shoulder, wouldn't be surprised to see it as 2 in a cryovac pack.
  • EggcelsiorEggcelsior Posts: 12,519
    Holy smokes, that is a huge pork shoulder, wouldn't be surprised to see it as 2 in a cryovac pack.
    I agree. I have bought them at Costco around that size but they come exactly as you said. I usually freeze one for later unless cooking for a crowd. Otherwise, dem piggies been working out.
  • NeptunesNeptunes Posts: 17
    I can't see a divide through the cryovac but looks can be deceiving. Perhaps it would be best to cut it in half if it is one piece?
    It's no coincidence that man's best friend can't talk.
  • R2Egg2QR2Egg2Q Posts: 1,652
    I would cut it in half.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • EggcelsiorEggcelsior Posts: 12,519
    Neptunes said:
    I can't see a divide through the cryovac but looks can be deceiving. Perhaps it would be best to cut it in half if it is one piece?
    Go ahead. The two parts will still be large enough to not dry out. Plus, more surface area equals more bark.
  • smaschsmasch Posts: 115
    Make some butterfly pork chops out of some and cook the rest indirect at 350 to keep it from drying out internal of 160 ish............or brine it, but that thread is best handled by someone other than myself.
    Owner of LBGE, Antique Komodo Green in Color. Proud Career Firefighter. Johns Creek / South Forsyth GA
  • smaschsmasch Posts: 115
    Whoa, so early I thought you said LOIN.  Low and slow on that massive beast.  More coffee....
    Owner of LBGE, Antique Komodo Green in Color. Proud Career Firefighter. Johns Creek / South Forsyth GA
  • Little StevenLittle Steven Posts: 27,973
    If it is one piece it's going to be a whole shoulder. Your cook time will be a lot less than a butt as the length exceeds the diameter.

    Steve 

    Caledon, ON

     

  • xraypat23xraypat23 Posts: 421
    if it's a whole shoulder, you better have an XL!  and if it is, i'd expect a cook time of about 12-15hrs at 250. If it's a cryo pack that says 17lbs, you most likely have 2 7-9 pounders in there....which, will cook in pretty much the exact same time
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