First Pork shoulder

Saucy Sue

Just started my first Pork Shoulder. going to make pulled pork.I started my grill and got it stabiled at 225-250 about 8:30 this AM. It weighs about 8 # . Do you think 10 hours is enough? I am not one to get up in the middle of the night to cook, and if I did my old man would put , away. He thinks I'm crazy anyway, and my close friends know that I am.

drbbq

Saucy Sue,
It's really not enogh time to do it right but it is enough time to do it with a shortcut. After about 6 hours wrap it up real tight in a double layer of aluminum foil. I'd poke a couple holes in the bottom so the grease can get out. This way will not give you the greatest bark but it will still be pretty darn good and it should get done. It may even get done early. If it does just leave it wrapped on the counter until you are ready for it. Done will be when the internal temp of the meat is at least 190. It should just fall apart.
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Mike in MN

Saucy Sue,
Once your husband gets a taste of the finished product...he should be fine with your efforts....My daughter thinks I'm goofy for spending as much time on pulled pork as I do...but she gobbles it down with the rest of us! It gets awful quiet around that dinner table. [p]As Drbbq said, it isn't quite long enough for the "normal" method...but if you go by his shortcut, it will work.[p]Good luck! And if you get a chance, get us a report on the outcome.[p]Mike in MN

Saucy Sue

Mike in MN, How long should I have planned for my scrumptious pulled pork? I have another one in the frezer, and the holiday weekend seems just the right time to do it, but we worked so hard in the yard, I really did't feel like doing too much yesterday. Mike, you are right about what comes off of the egg, and now my husband is so spoiled, he hates to go out to eat. Some times after a long hard day of work, it's just nice to have someone wait on you and do the dishes. I made planked Salmon on friday night, that was to die for!!!

Mike in MN

Saucy Sue,
The time frame (generally) of forum members ranges from 16 hours on up. I have left mine on up to 24 hours, with 20 hours being the "norm" at my house. My normal dome temp is 225, with a VERY slow start.[p]When I get my fire just going, (about 100°, no preheating) I toss on the smoking wood which almost douses the fire. Then I immediately put my meat on and close the dome. I leave the vents wide open for awhile because I have almost extinguished the fire...the smoke produced is wonderful! The cold meat is just sucking in that smoke. Then it takes almost an hour to get stabilized and things up to that 225° dome temp. It's a bit time consuming in the beginning, but everything is under control and you don't run into that problem of too high dome temps. I don't even turn the remote thermometer on during the first 12 hours.[p]Mike in MN

Saucy Sue

Mike in MN, Well, I guess I will have to ge a remote. Where do you put the wires? Do they go through the thermometer hole, or do you just let it run out through the felt? I guess you are talking about the Guru?

Mike in MN

Saucy Sue,
No, I was just talking about remote thermometers. There are a variety of models out there. You will hear Polder, Redi Chek, etc. [p]I have a dual probe by Redi Chek. There are 2 probes, and the dome closes down on the probe wires without a problem. The wires are good up to about 400°(??) I only use mine on the lower temp cooks. They have a sending unit that displays the 2 probe temps, and then there is a remote unit you can have in the house that has built in alarms, timers, etc. A good investment if you are doing the long cooks. About $10-$75, depending on the unit.[p]The BBQ Guru is a device that actually controls the temp within the egg with an electronic controler and "forced draft" fan. It monitors your meat temp, and there's a probe that monitors the dome temp. You set the temperatures, and the Guru takes care of the business. There is small fan that mounts on your lower vent that blows air into the egg if it is calling for more heat. The members who have purchased this unit swear by it. I don't have one, but it's on my wishlist! About $200.[p]Also, make sure you calibrate your dome thermometer before any long cook, or any cook where the temperature is very important to you. This oversight has caused quite a few failures over the years for the beginners. It cost me 3 shoulders and about 24 hours of my efforts, once. Only once on that one! I replaced mine with a better unit from Tel Tru for about $40. It has a large face so it's easier to read, needs no calibration, and it is sealed.[p]Mike in MN

Saucy Sue

Mike in MN, Thanks for all the input. The pulled pork was great, dispite the short cut, and wrapping in the foil. It's hard to believe that it could be better, but I will attempt to do the next one long and slow at the 20 hour mark. It was so easy to regulate the temp on the grill, and I think I could do it. I am going to look into the thermometers that you sugguested, but I don't think I am ready for the Guru yet. Sounds too complicated to me for the same results. So many things to cook

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so little time. I have been eating too much since I got my BGE, and looks like it's Dr. Adkins for me from now on. Thanks again

Mike in MN

Saucy Sue,
Doesn't that Adkins diet concentrate on protein? As in beef and pork?[p]I don't know, I don't pay attention to that stuff. [p]Talk to ya![p]Mike in MN