Pork Shoulder

g8golfer

cooking an 8 pound pork shoulder for the first time on my XL green egg. Going to smoke it low/slow with Apple wood. Any good tips? I have been researching and most ppl say 225-250 degrees for about 1-1.5 hours per pound. Need tips on the setup. Should I put a pan with water and apple juice or water and apple cider vinegar under the pork shoulder? 

Mattman3969

If your really set on a low and slow then run 250-275.  This seams to be a sweet spot for most eggs.  I prefer turbo at 350° I direct for about 45mins per lb but that is me and this is bbq so no right or wrong as long as you enjoy the journey to the finish line.  

As as for the drip pan - Make sure you have an airspace between the pan and the PLATE SETTER and skip the liquid.  Really no need for liquid in the egg plus it only acts as a heat sink (you'll need a hotter fire to maintain temp) and once it steams off your temp will spike unless you are very diligent in keeping the pan full of liquid.  

lousubcap

this ^^^^^^^.

jtcBoynton

It may take a bit longer than your time estimates.  I use the following as a rough guide.

225º:  2 hours a pound

250º: 1.5 hours a pound

280º:  1 hour per pound

StillH2OEgger

I don't see any noticeable difference in results smoking at 225 compared to 250 and it's much easier to maintain 250 in my experience so that's my preferred temp. By the same token, 275 also produces really good results and it certainly gets done quicker. jtcBoynton's estimates are a great guide. I also don't bother with liquid in drip pan, just make sure there's and air gap. I'm not a fan of turbo, but many on here are so I suggest you also give that a try at some point so you can decide for yourself.

jtcBoynton

@StillH2OEgger   I still love your picture!!

Jstroke

Turbo--once you cook them in 6 hours or so you will never go back.

Acn

I'd roll between 250-280, wherever it settles.  I do really like turbo as well, but I find that with bigger butts the outer layer can dry out, I stick to 7 or fewer lbs when I turbo.

Agree with @mattman3969 on the drip pan and air gap recs.  You can also go much of the way in the 275 range and bump to 325 or 350 if you need to get it done for a certain time.

bhedges1987

Jstroke said:

Turbo--once you cook them in 6 hours or so you will never go back.

I can cook them in 70 minutes in my pressure cooker

Jstroke

You win--but the texture isn't quite the same and I haven't figured out how to smoke them LOL

500

I can buy good pulled pork from Q BBQ, Tuffy Stone's restaurant, for $10 a pound. But what's the fun in that?
+1 on what everyone said. Space you apple, (I like hickory and apple), throughout the lump pile in the center. That will help to keep the smoke going for a few hours. 
And smoking a butt is never off topic here.