Pork Shoulder Advice

David

My first attempt at pulled pork -[p]I have rubbed the 7.5 lb shoulder with yellow mustard and my favorite rib rub. It has sat in the fridge for about 6 hours. I am in the process of bringing it to room temp.[p]My plan is to put it on my egg around midnight and cook at 200-220 for - best guess 14 hours (?) until the shoulder reaches 200. I have read I may need to increase egg temp to 250 for last few hours. [p]I am cooking indirect with the platesetter and the shoulder on a V rack in a drip pan.[p]For flavor i have soaked 6 hickory chunks and plan to add them at the beginning of the cooking.[p]Any proposed changes to this plan?[p]I have filled the egg with Cowboy charcoal about 1-2 inches below the platesetter. When lighting the charcoal - do I get the fire going with the lid open or shut? Do I let all the coal get started & then close lid and cool to 200? I need some help with this part of the process.[p]Thanx

StumpBaby

David,[p]I always cook my pork at 225-250 dome...200 dome seems awful low to me.[p]15 hours time doesn't seem like a bad guess to me.[p]I always keep the dome closed when I'm getting the temp up. I also start the fire in the middle, then let it get to about 250-300, spread the lit coals around a bit..close the dome..then close the vents down to about an eight of an inch top and bottom..then I throw the wood chuncks in, the plate setter, the meat and all that..then close the dome again. Adding all that mass should bring your temp down in range of what you want..provided it hasn't gone way up past 300 or so, or hasn't spent a long time at that little higher temp.[p]That's what I do..other folks do other things. Different strokes for different folks..and if you've ever spent any time watching grampa and poppa wash down at the creek..you'll know how true that is.[p]StumpBaby[p][p]

Borders

Nice finish Stump.

David

StumpBaby,[p]Good solid, sound advice followed a great laugh - [p]Many thanks - I'm trying it your way![p]D

Toy Man

"Do I let all the coal get started & then close lid and cool to 200"[p]Do NOT do this - it will be extremely difficult to get the temp. down. [p]I prefer 235 - 250.[p]Toy Man

HolySmokes

David,
you're obviously following a very specific
routine, and it is right on.
you're at the point where we start to refine,
based on personal experience... well, I think
you need to follow your plan and gain the persnal
experience, ...'cause the rest you've figger'ed
out.
go fer it! got the same butt on, much the same
plan, check with you tomorrow (only going to 220
overnight, but...)
hs!

David

Toy Man,[p]Thank you - it's cookin' now - just checked the dome it was at 275 - yikes - trying to cool it down