Pork Shoulder

Gamecockeggman

I woke up this morning and freaked out when I looked outside.  There was no rain and this alien object was eye blistering bright in the sky.  Finally!!!!  No rain....what better to then smoke 26lbs of pork butt.  Took advantage of the .99 cents per lbs at Kroger.  My sister is getting married next week in Florida and asked if I would cook for the rehearsal dinner.  Of course she wanted Q so who am I to deprive. So after consulting with @northGAcock I decided in stead of brining my rig with me, I would cook the butts this week and vacuum seal them and freeze.  I hope it works out....if not guess I will be off the Christmas list.

lousubcap

I'm sure this is part of the plan but rather than leave to chance-pull when the butts are finished then seal.  FWIW-

Legume

This is going to sound weird, but opening your post disappointed me.

Congrats on the break in the weather and that like looks awesome - great eats ahead for sure.

Long time ago I had lamb shoulder slow roasted for 18 hours in port at a fantastic pub in Kent.  I've never tried to make it and had kind of forgotten about it, but your title brought it back.  I never would've tried this in the oven, but now that I'm with egg, I may have to research.

Good luck on the pork, looks awesome.

Gamecockeggman

Legume said:

This is going to sound weird, but opening your post disappointed me.

Congrats on the break in the weather and that like looks awesome - great eats ahead for sure.

Long time ago I had lamb shoulder slow roasted for 18 hours in port at a fantastic pub in Kent.  I've never tried to make it and had kind of forgotten about it, but your title brought it back.  I never would've tried this in the oven, but now that I'm with egg, I may have to research.

Good luck on the pork, looks awesome.

Sorry for the typo

Legume

No worries at all, got me thinking about that lamb shoulder again, time to research.

SmokeyPitt

Looking good.  I am sure the pork will be a big hit at the rehearsal dinner.  FWIW 90% of the time when I am eating pork it is from a foodsaver bag.  I cook 2-3 butts at a time and stock the freezer. 

northGAcock

Good luck with your cook. I actually thout about you when I saw the .99 cent post yesterday. Glad you saw it. I have been off line for most of the day. I had an electrician here installing a light over my table. Actually looking forward to darkness so i can test the light.  Hope your cookis going well. 

Gamecockeggman

northGAcock said:

Good luck with your cook. I actually thout about you when I saw the .99 cent post yesterday. Glad you saw it. I have been off line for most of the day. I had an electrician here installing a light over my table. Actually looking forward to darkness so i can test the light.  Hope your cookis going well. 

Thanks, almost there, it appears I have hit the stall. Stuck at 175

Gamecockeggman

northGAcock said:

Good luck with your cook. I actually thout about you when I saw the .99 cent post yesterday. Glad you saw it. I have been off line for most of the day. I had an electrician here installing a light over my table. Actually looking forward to darkness so i can test the light.  Hope your cookis going well. 

Oh and some pics please

Gamecockeggman

Well, 12 hours and finally done.  Sorry the pics suck but the pork was good,  Vacuumed sealed and chillin in the freezer.  I hope it lives up to the expectation.  Thanks for watching.

tarheelmatt

Nice looking stuff!  

JohnnyTarheel

I'll take any you got leftover!   There won't be any I bet!!

Vfish1800

What temp did you cook at and for what duration I'm a new large egg owner and plan to try a pork but Saturday I would appreciate any help you all have

Gamecockeggman

Vfish1800 said:

What temp did you cook at and for what duration I'm a new large egg owner and plan to try a pork but Saturday I would appreciate any help you all have

They cooked for about 12 hours.  Temp was between 225-240.  Just a couple of tips.  Each piece of meat is a different animal and some will take longer, some will take less. If time is an issue, you can always do a turbo butt.  Let me know if I can help, best of luck.

bgebrent

Good looking butts @Gamecockeggman!  Pretty sure you'll be on the Christmas list brother.

Cookbook_Chip

Those look killer. Don't forget your Carolina Gold sauce!

Gamecockeggman

Cookbook_Chip said:

Those look killer. Don't forget your Carolina Gold sauce!

Two bottles made the trip

CheeseheadInMN

What size Egg do you have?  I was asked to do 25 lbs for a grad party and I have a Large.  What rub did you use?  That looks fantastic.  Thank you!

Gamecockeggman

CheeseheadInMN said:

What size Egg do you have?  I was asked to do 25 lbs for a grad party and I have a Large.  What rub did you use?  That looks fantastic.  Thank you!

I have the XL.  The rub was Dizzy Pig Dizzy Dust.  I would check the spacing before you fire up the egg.  Set the butts on while they are still wrapped to see if/how they fit.  Best of luck and post some pics.