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Pork Shoulder help please!
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Travis
Posts: 7
So,
Preparing to cook my first pork shoulder on a large BGE and I have been planning to cook an 11 lb pork shoulder for pulled pork this weekend. I opened the package of pork shoulder(from Costco) last night and instead of one 11 lb pork shoulder, there are two approx. 5 1/2 lb pork shoulders in the package. What is the best way to handle this? Tie them together with butchers twine and treat cooking times as I would for an 11 lb, adjust cooking times to reflect 5 1/2 lb shoulders, etc? Thanks for any assistance you can provide. I was planning on cooking using Dr. BBQ's guidelines for time, temp, etc.
Thanks
Preparing to cook my first pork shoulder on a large BGE and I have been planning to cook an 11 lb pork shoulder for pulled pork this weekend. I opened the package of pork shoulder(from Costco) last night and instead of one 11 lb pork shoulder, there are two approx. 5 1/2 lb pork shoulders in the package. What is the best way to handle this? Tie them together with butchers twine and treat cooking times as I would for an 11 lb, adjust cooking times to reflect 5 1/2 lb shoulders, etc? Thanks for any assistance you can provide. I was planning on cooking using Dr. BBQ's guidelines for time, temp, etc.
Thanks
Comments
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totally normal for Costco buttts and no worry at all . i would do them separately so you get more bark on each. You could tie them together but no reason to unless you want less bark (some people like less, I like a lot)Keepin' It Weird in The ATX FBTX
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Cook them at the same time as two separate roasts. You get more bark (best part) that way. The cook time is about the same as doing one roast of the same size as one of the two you have.
______________________________________________I love lamp.. -
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No, you're the genius! I'm just a n00b that likes typing!
______________________________________________I love lamp.. -
nolaegghead said:No, you're the genius! I'm just a n00b that likes typing!Keepin' It Weird in The ATX FBTX
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Thanks for the help! For the cook times if set at approx. 235 should I be looking for about 1 hr per lb indirect followed by about 1/2 hr. per pound wrapped in foil (also indirect)? Thanks again.
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Who is this imposter who calls himself Travis?
Hi dude, welcome. Nice nameBe careful, man! I've got a beverage here. -
If you like bark don't wrap them in foil, as it will soften the bark.Ova B.
Fulton MO -
A good place to start is 250 -275 dome. Figure about 1.25-1.5 hrs/pound. Adjust the temp up if you want it to go faster. Cook to an internal temp between 190 and 205 - the probe should slide in the meat like butter when it's ready.
You'll get a better bark if you don't foil. The foil makes it cook very fast at the expense of the bark texture.
______________________________________________I love lamp.. -
^^^ That guy knows what he is talking about!
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