pork help

captaincraigb

I'm doing a low and slow on an 8.5lb pork shoulder roast. Anyone have any idea on how lon? 16,20 24 hrs? appreciate any help I can get.

yaB

captaincraigb,
You need to start a "Pull Pool", with prizes awarded to those getting closest to the actual time to pulling the meat off the grill. That way, you'll be sure to get everyone's very best, most educated guess(es).[p]You don't specify what temperature you'll be cooking at, but if it's the typical 225-250°, my guess would be "more than 10 hours, less than 20". Probably somewhere in the range of 12 to 16 hours to be a little more exact.[p]The one certainty is that it will be done when it's done. Butts and briskets have a mind of their own, and they can be pretty stubborn at times, and only occasionally cooperative.[p]Good luck,
Bob

Sundown

yab,[p]I would have to agree on that one. My wife gets all twisted when I can't give her the exact time a shoulder or butt will be done. Tastes so good I'm willing to wait whatever time is required by the hunk 'o' pig.
My rule of thumb is 1 1/2 to 2 hours at a dome temp of 250º
Good luck.

Rumrunner

captaincraigb, FWIW, I inject my butts the night before I plan on cooking with a 50/50 mix of Apple juice/water, or Dales/water, even Dales/apple juice. I use the 10% rule of thumb (10lb meat=1lb solution, 5lbs meat=8oz solution, etc). Place in pan and cover or in a food approved plastic bag. I place on the grill, indirect, as soon as I get the fire going. Stabilize at approx 240-260° and I can cook an 8 lb butt to 195° in 9-10 hours. The first time I thought it was a fluke, the last two times have shown me it wasn't.

yaB

Rumrunner,
That's an interesting observation. I wonder whether the added liquid helps to stabilize the temp throughout the roast and encourages it to cook through faster, maybe spending less time in plateaus than it might otherwise do. [p]Do you still observe temp stalls of any kind?[p]Thanks for the info.[p]Bob

Rumrunner

<p />yaB, yes I do, between 155° and 170°, however not as long as when NOT injected. Here is a pic of the last one I did. Approx nine hours and the temp was exactly at 195°.

yaB

Rumrunner,
THAT settles it! We're having pulled pork rollups tonight. It's too late to start the cooker, but I've got a foodsaver bag or ten standing by in the freezer, thank goodness. Nice picture.[p]Bob