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Pork shoulder is frozen

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EggeRNMom
EggeRNMom Posts: 7
edited November -0001 in EggHead Forum
I was planning to do a Low and Slow cook at about 200-220F. Do I need to have the shoulder fully thawed or can it be partially frozen when I put it on the Egg?
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  • Fidel
    Fidel Posts: 10,172
    It can be partially frozen when you put it on, but shoot for 250* dome temp. If you cook at 200* dome temp then your butt will never get to 195-200*.
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  • Carolina Q
    Carolina Q Posts: 14,831
    LOL, you got that right, Rod! I cooked an 8 lb butt at about 210-215° last weekend. Not on an egg (don't ask). I put it on at about midnight. At 8 or 9 PM the next NIGHT, internal temp was 174°!!!!!!!!! After 20-21 hours!! I sliced it and ate anyway. Not bad, but not PULLED!

    250° from now on. And the flower pot has been retired. :lol:

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • EggeRNMom
    EggeRNMom Posts: 7
    Last time I did this low and slow, it took 21 hours at 220 for a 12 lb shoulder. That is why I wanted to start as soon as possible. It will cook overnight and then in the morning I will turn it up to 300-350 and finish it off. From what I have heard, most of the smoke flavor gets in in the first few hours.
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  • Carolina Q
    Carolina Q Posts: 14,831
    Most start at 250° and leave it there. It really does work quite well.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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