Guessing contest for bragging rights

elzbth · October 2010

21 hours, 40 minutes. A SWAG if I've ever seen one...but I know for sure when it's done, you are going to have a serious pile of meat!!! Enjoy...

2Fategghead · October 2010

Hey Hoss, Would that be awesome two whole shoulders smoking in one large egg! :woohoo:

2Fategghead · October 2010

Thanks Wess.

Hoss · October 2010

:ohmy: :blink: B) YES,It WOULD!!!If you do it,I'll nominate you for a BubbaTim award! B)

Hoss · October 2010

NEVERMIND.That would mess up your cooktime guesses on this thread.Which was a brilliant idea by the way!

2Fategghead · October 2010

Thanks Elizabeth, I should get started on this cook tomorrow some time. Watch for the new post. Tim

Canugghead · October 2010

26:00

Little Steven · October 2010

I did a couple a while back.Just under twenty pounds and the bigger went 32 hours

Steve

Hoss · October 2010

I LOVE Whole Shoulder.It adds another dimension to the finished product IMO.When we have BIG cooks,that's all I cook.I use my big offset so I can cook 6 or 8 of em at once.It usually takes me 24 hrs.Then again,it ain't an egg so I may be cookin a little hotter than 250. :unsure:

Little Steven · October 2010

Hoss,

I agree.I find the picnic alone a bit hammy. The mixture is perfect.

Steve

2Fategghead · October 2010

Gosh Steven, I wanted to ask you because 30+ hrs WOW. I'll start this cook about 10 hours sooner than I have planed just in case.

Tim

Hungry Joe · October 2010

I'm thinking you are going to push the limits of charcoal availability depending on your setup. But if you go with the plate setter and filled close to the top of the firebox you should make the 31 hours and 13 minutes it is going to take to finish this hunk'o swine.

cookn biker · October 2010

On my large, I did 68 pounds of pork butt (5, 3 on the bottom and 2 up top) They went for 23 hours on a full load, no bells or whistles. No peeking, slept all night and got up and chuging along fine.
Just saying.

Little Steven · October 2010

Joe,

Don't think so.

Steve

Hungry Joe · October 2010

I've done 4 butts that added up to 34 pounds and had 3 come off in 18 hours and the last take 22 hours. My thinking on this is that coming from the fridge with all that bone it is going to slow things down a bit. Now never doing anything but boston butts I figured I would go out on a limb shoot high, but this is really just an alcohol induced guess :cheer:

ledmond · October 2010

36.5 hours, good luck.

Little Steven · October 2010

Joe,

I think you are about right on the time.I went 32 hours on a whole shoulder and had lots of lump left.

Steve

thirdeye · October 2010

Are you injecting it?

I'll say 18-1/2 hours for the cook time.

Susan Egglaine · October 2010

37hr 13 min

Medium-Rare · October 2010

25 hours 20 minutes

RVH · October 2010

19:25 hrs. Have fun!

Hawg Fan · October 2010

I've had butts cook in anywhere from 1-1.45 hours per pound. Apparently that's the norm after reading everyone's guess at the time for this cook. My WAG is 24 hours and 24 minutes.

lakemead · October 2010

i say 30 to the second

2Fategghead · October 2010

:blush: :whistle:

2Fategghead · October 2010

Thanks Joe,

One time I smoked a 10 pound butt then pulled it out when it was done and put in a picnic and smoked it till it was done and still had left over lump. That was 27 hours straight. I knew I could have smoked both at once but, I wanted to see how long my large would go on a full load of lump. I guess maybe another 5 hours. Tim

At the time I was using Green Wise lump aka Royal oak American

2Fategghead · October 2010

No injecting Wayne sorry I forgot to say.

thirdeye · October 2010

Okay, in that case, I'll revise my guess to 20 hours - 45 minutes.

You be sure and sample Miss White and Mr Brown for me, but do me a favor.... before you mix it into the rest of the pork, try some of that sweet meat down on the lower leg (just above the hock).

2Fategghead · October 2010

Will do and I was telling Kent I was going to look over what you have said about this very cook but, I haven't. :blush:

Do you have a pic of the money muscle. Do q'ers place their meat probe in the money muscle...I never have tried I usually poke the probe down in the thick part of the butt. :ermm:

thirdeye · October 2010

I have a shoulder write up in draft form somewhere in the archives.... Sadly, my sources for whole shoulders dried up years ago. Nobody will even order them for me. I can get them in Denver, but the planning has to be pretty good because I don't like to freeze them.

A great photo of the money muscle is this one from Old Dave.

Here are two photo's from Todd Johns.... first showing how the muscle sort of pooches out during the cook, and second what it looks like at turn in.

Looking at a cross section of a butt the general area is circled in yellow.

Hoss · October 2010

That Old DAVE is a CARD!I would LOVE to meet him someday!

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Guessing contest for bragging rights

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