Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Shoulder Question

Skydogg41Skydogg41 Posts: 17
edited September 2012 in EggHead Forum
Cooking a shoulder Saturday. Should I allow the same amount of time (1 hour per pound) as I do when I cook a Boston Butt? Any other tips that may be help full are appreciated. Probably cooking a 8-9 lb shoulder.


  • TjcoleyTjcoley Posts: 3,528
    Need more detail. What temp are you cooking at. 225 dome will take a lot longer than 270 dome temp. Cook to internal temp of 200 to 205, not time. Unless you are going higher heat, 1 hour per pound is pretty quick. Most often it's 1 1/2 to 2 hours.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • What if I have 2 ten pound shoulders? How long should I cook and what temp
    - GO FROGS - 
  • Cooking probably around 225-250 dome...Is 270 too hot to cook the meat at?  I was always taught to cook around 200.  So is 1.5-2 hours a more realistic cook time?  Can you over cook it? if so what happens(dry out)?
  • Shoulder is a butt. The picnic and the butt make up the shoulder but if you have 8-9 pounds it is likely the butt. Picnic is the lower part of the foreleg above the shank or knee and has a conical shape.


    Caledon, ON


  • TjcoleyTjcoley Posts: 3,528
    At 250 dome, 1.5 to 2 hours a pound is a good guess. Cook to an internal temp of 200 to 205. If it's bone in, the bone should pull out easily (fall off the bone). As long as you cook to temp you won,t over cook. Most dry pulled pork is undercooked. @evan - treat as 2 separate pieces. Don't be surprised if one finishes before the other. If so, wrap in foil and stick it in a cooler wrapped in towels and it will stay hot for hours.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Thanks Guys
  • YEMTreyYEMTrey Posts: 5,547
    Skydogg41 said:
    Thanks Guys
    Nice screen name!
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio

Sign In or Register to comment.
Click here for Forum Use Guidelines.