First Time Pulled Pork

Unknown

Plan on using Elder Ward instuctions. A few questions:
I have ordered a Turbo Grate...is it a good idea to use it for this cook?
Went to Costco yesterday. There were no pork butts only pork shoulders. The guy behind the counter said they were the same thing?? Is there a difference with the shoulder vs. butt for pulled pork.
They weigh about 13 pounds total. What is the approximate time for cook?
Thanks for your help

Sundown

RC Waterfront,[p]Butt. Shoulder. Ford. Chevy. [p]Can't tell you about the Turbo Grate but your shoulder(s) will take about 1 1/2 to 2 hours a pound at 250º dome. Case your time on the largest of the two and watch the temp on them. Cook to 200º internal take of the Egg wrap in HD foil and stick in the cooler for a couple of hours wrapped in additional towels. Some people, including my family will tell you that the shoulder has more flavor.

Jay

RC Waterfront,
I've only had an egg for a short period of time so I am by no means a great sorce of information or experience but I used the same recipe for my first butt and it was awsome. We live in western North Carolina and have had our share of pulled pork and my wife, family and friends stated unequivocally that it was the best barbeque they had ever had. All the credit must go to the recipe/rub and the egg, as I have no clue what I'm doing.[p]I don't know a shoulder from a butt from a hole in the ground so I am no help there. I would anticipate about 2 hrs per pound and follow the advice of Sundown for the finish. It also allows you to "pull" the pork when you are about ready to serve it. [p]I am looking forward to repeating the "event"![p]Good luck...Jay

Metalhead

RC Waterfront,
I ain't too sure but I think that the shoulder has the big bone in it and has part BB taste and a little bit of the pinker meat in it. I prefer the shoulder over the BB as well...it is jus more flavorful to me.[p]It should take about 1.5-2 hours per llb.[p]If it is 2 pcs of meat and they are going to have a gap between the 2 then go w/ the biggest for the time.[p]If you were going to tie them togethr it would take the whole weight by 1.5-2 hours[p]important thing to remember is this: this meat will hit a
plateau and stay there for a while.....it is somewhere around 170 it might even drop in temp a small amount
DONT FREAK OUT....this happens to allow connective tissue to break down and the collagen to do something or another.....anywho....I can't help on turbo grate don't no what it is[p]that being said.......enjoy your meat[p]Jan

Unknown

RC Waterfront,[p]Thanks for all the help. I will let you know whow it turns out next weekend.

Wise One

RC Waterfront, actually the whole shoulder consists of two cuts - the butt and the picnic. The butt which is higher up on the front leg is what I prefer but I have often used the picnic when I cannot find the butt at a reasonable price. The picnic to me has more skin and fat and yields a bit less finished product as a percent of weight but is pretty much the same taste wise. Many of the big time BBQ contests cook the entire shoulder.

Big'un

RC Waterfront,
I'm thinking what you have there is also called a picnic. I use picnics instead of butts every chance I get. I think the meat tastes better,IMHO. I typically remove the skin and then add rub, a light coat of mustard, and then add some more rub again. I feel certain you will happy with the results.
[p]Time to come off the egg.
[p]Supper Time!

Enjoy!
Big'un