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21 lb Pork Shoulder
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thailandjohn
Posts: 952
Getting shoulder ready to rub down and putting in the XL Egg for a "Pig Pickin" tomorrow evening
This shoulder will cook about 22-23 hours at 225 degrees.......My Stoker and iPhone will let me monitor the cook durning the entire time
http://i711.photobucket.com/albums/ww116/JohnPatterson/493b223819ebfe8a2299b9f0caa016d4.jpg
Comments
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I tend to see around 2 hours/pound at 250*...you may want to give yourself more time since you're going lower. You can alway hold in FTC for several hours if need be and it'll still be piping hot. Better than waiting around for the thing to finish.
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Thanks or the imput, however, I have cooked many of these shoulders and mine have always finished in the 22-23 hour time frame......you are correct about holding, they will hold for several hours
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Have you ever done one that big before? Like Qiunn said I would start it at 250 and maybe bump it up tomorrow. Some one did one like that on the old forum and if I remember correctly it did go a lot faster then most people guessed but I'd bet at least 24 hours for the one you have.
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Let's make a bet, like a pool, on time. I'll take 23-24 hours.Boom
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That is one huge pork shoulder!! Can't wait to see the results. I'm interested in the amount of time it will take to cook.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I'm gonna guess it would be similar in time to this 20 pound pork shoulder, no temp specified, but it was 27 hours. http://jvp.smugmug.com/Barbeque/Backyard-BBQ-Food/8895898_KxbFjV#!i=609883000&k=JaY5V
______________________________________________I love lamp.. -
The post above is my website I did this one at 215, raised temp the last 4 hours to 250
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thailandjohn said:The post above is my website I did this one at 215, raised temp the last 4 hours to 250__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Screen shot of BBQ Monitor from my iPhone showing the pit temp.....I can change the pit temp directly from this app and also monitor the internal temp of the meat http://i711.photobucket.com/albums/ww116/JohnPatterson/a21cec86.jpg
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I am in California near San Francisco....In the last 35 years, I have traveled all around the country checking out BBQ joints, mainly in the south.....I have been a judge at all the major BBQ contests, KC Royal, Memphis in May, Jack Daniels and many many more. I learned my BBQ from what I consider the masters of Q, the old man on a backroad in Alabama working out of his house, in Mississippi, the small BBQ joint only open on weekends etc, etc The best BBQ for me does not come from competition cookers, but from the people that has BBQ sauce running through there veins.....in most cases, these people, if they own a BBQ business, close down when they stop cooking...... I have been very fortunate to have been able to travel the south and visit all the great BBQ places and competitions
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You're a lucky man with some class. Good lookin' BBQ and keep on keepin' on with the cookin'.
______________________________________________I love lamp.. -
thailandjohn said:I am in California near San Francisco....In the last 35 years, I have traveled all around the country checking out BBQ joints, mainly in the south.....I have been a judge at all the major BBQ contests, KC Royal, Memphis in May, Jack Daniels and many many more. I learned my BBQ from what I consider the masters of Q, the old man on a backroad in Alabama working out of his house, in Mississippi, the small BBQ joint only open on weekends etc, etc The best BBQ for me does not come from competition cookers, but from the people that has BBQ sauce running through there veins.....in most cases, these people, if they own a BBQ business, close down when they stop cooking...... I have been very fortunate to have been able to travel the south and visit all the great BBQ places and competitions
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
@thailandjohn what app is it you use? I'm not fond of the stoke master app.
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No advantage in cooking at that low temp. 275 / 375 would suit you just fine, but to each their own
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JWBurns said:No advantage in cooking at that low temp. 275 / 375 would suit you just fine, but to each their own
Not for nothing man but you should have a look at John's CV before you make a statement like that.Steve
Caledon, ON
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So is it done yet? After looking at your web site I'm guessing you are the guy I remember from the eegheads.com forum. BTW, great web site.
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Finished butt after 22 1/2 hours Now resting to be pulled in 3 hours I will post a picture later tonight or tomorrow morning, the pulled pork http://i711.photobucket.com/albums/ww116/JohnPatterson/f491c9f751f72fcc8ca5ea095713ac2d.jpg
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Outlaw77, I use the app BBQ Monitor
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