First Time Shoulder Pulled Pork - 8lbs

InfectedDAS

Good day all.

I'm planning my first Pulled Pork made from Shoulder Pork. I've managed to get a hold of a 8Lbs shoulder.

I've season it yesterday night:


I'm planning to have it as lunch on Saturday and what I've learned is meat is done when it is done meaning a buttah like texture when probing, still I need a time frame as guidance in order to know at what time to start cooking.

For a 8lbs and planning to eat at 14-15:00 was thinking on putting the meat at 5am, what do you guys think? Aiming @250-275F.

Also going to use this BBQ Sauce at the end:


Thanks!

SoCalTim

This is an awesome cook, here's the deal (as far as time goes) if your putting it on @ 5 am with intention of eating it at noon, that's probably not gonna happen at the temp(s) you mentioned.

Start @ 5am or even 3 am - 275 degrees for the first hour, then crank the egg up to 325-350 (but not higher than 350) .. this is a Turbo cook.

Even then, my math tells me it won't be done and ready to eat til about 2 or so ... gotta rest that baby.

or ... you could do an overnight cook, put the butt on @ 10 or so and let it run all night, if you don't have a temp control device, your probably gonna have to get up a few times to make sure temp is steady.

Good luck, please let us know what direction you take and take plenty of pictures. Tim

lousubcap

As above for the temp range (assuming dome) you have you should figure around 1.5hrs/lb.  Pork is quite forgiving so you can aim to finish early (not stressing over the cook) and FTC til ready to pull and eat.  
You can light the BGE around 8-9 PM and get everything stable (no vent movement for 45-60 mins).  Then load up the pork around mid-night and you should not have any temp control issues.  See where you are in the AM and go from there.  
Many ways to get there.  You can use the search function here or add egghead forum to a google query.  FWIW-
Above all enjoy the cook and eats.

ColtsFan

I second the turbo butt method

InfectedDAS

Thanks everyone!

Definitely like low and slow, had bad experience with a turbo pork belly, wasn't as tender as would like to. Still need to practice with the Turbo Technique.

I guess I'll do an overnight with no temp controller, I like those as it make me feel like I'm actually doing something for the cook hahaha.

Will putting it at 22-23 and roll.

TideEggHead

+1 as others have said, it will take longer than 6 hours for 8lbs of meat @ 250. The last butt I did was 5.5lbs and it took 8 hours on the egg @ 250, then I FTC'd for another 2 hours. Haven't done a shoulder yet! Post the finished pics!

nolaegghead

Everyone has a different philosophy on this, some more conservative than others.  I would do what these guys are suggesting just because I hate getting up early. 

But if I was an early riser, I wouldn't hesitate to get up at 4AM, get the fire going and drop the meat on at 5AM.   Go low and slow until I hit the stall (meat around 160F or so), then crank it up to 300F to power through the stall.  Probably be done by 1-2PM.  Let it cool for an hour and pull.  If it doesn't look like you're gonna hit your target, wrap the meat with paper or foil.  Very little risk of not meeting your 2-3PM window of eating.

InfectedDAS

@nolaegghead these are advance techniques. Will try them... Eventually.

Appreciate the help of all of you guys! Thanks to all these advices and tips I've been able to pull all of this cook like a pro (at least for the family and friends).

SmokeyPitt

It sounds like a good plan.  FWIW I like Stubbs on beef but not on pork. If you have a chance I would make or purchase either a North Carolina or South Carolina BBQ sauce.  This is completely subjective, but Stubbs just ain't right on pork. 

pab

I personally like a vinegar sauce with pulled pork. 1 cup vinegar, 1 tablespoon sugar, 1 teaspoon salt and 1/4 teaspoon of black pepper and cayenne pepper. I add 1/2 cup to the pork and mix after pulling it and save the other 1/2 for anyone wanting more.  I am taking 20 lbs of pork to a party this Sunday.

InfectedDAS

@SmokeyPitt I haven't tried Stubbs so I'll follow your advice and have a backup plan with @pab recipe.

You can't never be to careful.

dmchicago

I use Stubbs on Pulled Pork and Pork Ribs and love it.

InfectedDAS

@dmchicago ohh...well I have 8lbs to try different sauces lol

InfectedDAS

At 12:10 it went in the Egg @275 fat down with Apple and Hickory chips.

pgprescott

Looking forward to the results. PP is a real crowd pleaser and just about as easy and forgiving as it gets. I will wrap and increase temp for powering through the stall if needed for schedule reasons. Enjoy!

InfectedDAS

So it did went well, I had to wrap it in foil to beat the stall. Definitely wouldn't had made if I followed my initial plan.

So here are the pictures, side dishes were Guacamole with cracking pig skin, garlic, salt, lemon and Chile piquin:


Potatoes and bell pepper with cheese, before going to the Egg:


The bone went out clean:

I made some sandwiches and season some of the pulled pork with BBQ sauce, couldn't do the vinegar sauce so used Stubbs:


The rest of the pulled pork:


Thanks!

TideEggHead

Looks good, well done!

Biggreenpharmacist

Nice job!

InfectedDAS

Thanks!

Here's a picture of what's left of a coyota heated on the Egg: