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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Should I cut in half a 20lb Pork Shoulder
Options
Sailor71
Posts: 35
Just picked up my Pork Shoulder to do up on the weekend. Its a deboned shoulder @ 20lbs. I'm thinking I should cut it in half before cooking. 2 x 10lb. Plan on putting it in @ 8:00pm ~230deg. Want it to be done no later than 4:00pm next day. Any comments or suggestions? I also have a 8.5lb Brisket(all I could find) that appears to be flat only. I have not cut package open yet. Plan on putting that on ~midnight. I just want to ensure everything is done and I will hold it in a cooler till serving.
Thanks
Russell
Comments
-
Have you opened the shoulder? Unless its a whole shoulder (picnic and butt) there are probably 2 in the ppackage, around 10lbs each. I've never seen a deboned whole shoulder.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
I would give myself more time. A 10 lb butt may take 22 hours. It's happened. You can ftc for at least 5 hours. The brisket will be done well before 4 o'clock.Green egg, dead animal and alcohol. The "Boro".. TN
-
DMW said:Have you opened the shoulder? Unless its a whole shoulder (picnic and butt) there are probably 2 in the ppackage, around 10lbs each. I've never seen a deboned whole shoulder.
-
I would cut it in half for sure. And cook at 250°. Figure on 2 hrs per lb (20 hrs).
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
@Sailor71
I'm with @DMW. I have never seen a deboned whole shoulder. Not saying that they don't exist or that it's impossible to debone one but I have personally never saw one. Once you know for certain what you have let us know and someone will be able to point you in the right direction. If it is a whole deboned shoulder it will cook the same as a bone in and there are numerous people here who can help with shoulder advice.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Cut it in half. More surface area=more bark!Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
@Sailor71
I usually avoid giving times but I will offer what I have personally done and you can go from there. First let me say when cooking meats that size I do not use the egg. I use a massive vertical water smoker so your results may vary. I have seen 20 pound whole partial trimmed shoulders cook in excess of 36 hours when cooked between 200-225 degreed over water. With out water the time will be reduced a little. If timing is a issue I would recommend trying to stay in the 250-275 arena. You are still looking at a considerable cooking time of 1 1/2 per pound give or take a little. If you know how to properly separate a shoulder you may want to consider doing so and cook it parted out. This will reduce cooking time dramatically. I hope this helps my friend.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thanks. Looks like I'm going to try my hand at cutting it in half
-
I think if you google the original post from Chris Lilly for his championship pork butt injection and rub he gives directions for a 16lb whole butt...........I think he give a time line but its been a long time since I read it.Dearborn MI
-
It's not going to take any longer to cook than a butt. Once the length is greater than the diameter the time per pound goes away.
Steve
Caledon, ON
-
Thanks I try it whole another time. I've cut it in half and trimmed it. Now I have a 8lb and just under 9lb chunkLittle Steven said:It's not going to take any longer to cook than a butt. Once the length is greater than the diameter the time per pound goes away.
-
Dang! That's a whole lot of pork lovin'!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
You will get 20% more bark with it cut in half.
______________________________________________I love lamp.. -
-
Little Steven said:Not if you don't skin the picnic beotch
______________________________________________I love lamp.. -
It's Friday after a **** week. My arithmetic may be non-functional.
Steve
Caledon, ON
-
Drink more and care less, my Canadian friend. Twas a long week for me too.
______________________________________________I love lamp.. -
I'll debate tomorrow. I'll google some ****.
Steve
Caledon, ON
-
If you cut in half the bark will be as big as the bite. :-DLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
-
Cut in in half and give me one
=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Well it's noon and I'm in the stall @162. Dome temp is 250. Hope the magic happens in the next 4hrs
-
Whys your butt green?_______________________________________________XLBGE
-
Night time and flash on camera made the rub look green
-
-
-
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum