Pork Shoulder help...

Ryan

I picked up a 13 lb pork shoulder from Costco today. I was thinking I would cut it in half and save one for later...[p]How long and what temp should I cook a 6.5 pounder? I'm thinking I'll rub it with something good and cook it at 250 until it starts to separate... How long do you think it will take?[p]Any links to good recipes?[p]Thanks,[p]Ryan

Vegas Slim

Ryan,
cook it just like a butt slather in mustard and rub then cook at 225-250 untill it reaches 200 degress internal temp take it off the fire then wrap in foil and a towel for an hour or so and enjoy!! how long??? i have no idea but plan for at least 12 hours and remember the foil and towel will keep it warm for a few hours if done early

Unknown

What if Ryan wanted to cook the whole thing? How long would it take to cook 16 lbs of shoulder?

Vegas Slim

emteen, great question that i have no idea what the answer is my cooks have been fast like 10 hours and slow as some have taken up to 19 hours!! i hope the eggsperts chime in with answers

KennyG

Ryan,[p]I've never done a shoulder, just a bunch of butts in the 5-8 lb range. Indirect at 250°, they always seem to take about 18 hours with hours in the 160s "plateau".[p]Check out EW's link from the forum archives.[p]K~G
still thinking about a cart. Please email me.

[ul][li]Elder Ward's NC pulled pork[/ul]

JSlot

Well, at the first Toadfest, we cooked a 14 lb. shoulder that took about 16 hours to reach 200° internal. Not too long ago, I cooked a 14 lb. shoulder that took 20 hours. What does this mean? I have no forkin' idea except to say that I have found no consistent "timetable" for butts and shoulders after cooking on the Egg for six years. I try and make my setup exactly the same every time, but there are still quite a few variables such as ambient temp, humidity etc. They've all turned out eggcellent, just not consistent in the time department. I usually plan my events based on 1½ hours a per pound. I've never had any take longer than that. I cook at 250°-275° using the cooking grid placed on an inverted plate setter with a dry drip pan resting on the bottom of the plate setter. Meat goes directly on the grid unless it's a whole shoulder, which I place over the upside down v-rack to sort of stand it up. Remember to rest in foil for AT LEAST one hour after you remove it from the grill. Enjoy the pulled pork!!![p]Jim

Wise One

Ryan, the rule of thumb that I use says it will take about 2 hours per pound at 240. I normally start checking internal temperatures after about 1 hour per pound (in this case after about 6 hours) and like JSLOT says, sometimes it's done and sometimes it takes a bit longer. Wish I knew what the exact determing factors were.

Ryan

WiseOne,[p]So if I want to eat it for dinner, I'll have to get up at 5:00 am and get it in the egg... Maybe I'm better off cutting it to about 8 lbs and putting on the night before...[p]Thanks,[p]Ryan

Wise One

Ryan, if you want to be assured. It certainly would not hurt to put it on late on the night before and then checking first thing in the morning. If it's ready you can always wrap in foil and hold for several hours (you want to wrap in foil and let it rest for at least an hour anyway) and if it's not you just let it continue in the BGE. Either way you win. If you try to cut it too close, you either make your guests wait (uprisings have occurred) or you pull it when it's less than 200 (still done but just not as easy to pull and is not quite as tender). The only danger you have in finishing too early is that you could start nibbling and none would be left for your guests (again, uprising may take place).

Mike in New England

Wise One,[p]Actually, the best way to hold a smoked butt, is to wrap it in plastic wrap, then double foil, then wrap it in a large towel and put it in a cooler, with more towels around to insulate it. I've held a butt this way for 4-5 hours and still have it steaming when I'm ready to pull it.
Nice and tender.

Unknown

JSlot,
Thanks so much for your pork input. I am planning on doing two (2) 6-8 shoulders on the 4th of July. This will be my maiden voyage on the egg. Will try something else prior to that but haven't even got my egg yet - it supposed to be in transit. Prior years I have done them on an electic smoker but always have trouble maintaining a constant temperature.
Thanks again. I appreciate any info I can get.