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10 # pork shoulder STILL ON after 21 Hours!

Just LearningJust Learning Posts: 2
edited May 2012 in EggHead Forum
Okay, my pork shoulder went on yesterday around 7:45 pm and it is now 4:45 pm.  It is reading 186 degrees on 2 different probes.  I put it in around 245 degrees but it did drop last night to a little over 200 for a couple hours. It has been at 275 most of the afternoon.  Can I pull it now?  Can I open the gates and get it hotter?  I am making this for a local cop who had a stroke and was hoping to have it over there early afternoon...

Comments

  • CowdogsCowdogs Posts: 491
    edited May 2012

    Yes, increase the heat to 325 and foil it if you want to get it done faster.  Foil it fast so you don't lose too much heat.

  • Little StevenLittle Steven Posts: 28,817
     Pull it and wrap it in foil and the temp will rise to pulling temp within an hour or so. "I am making this for a local cop who had a stroke" Um, just a little confused as to your choice of feed?

    Steve 

    Caledon, ON

     

  • Wow, so I wrapped it in foil and jacked the temp up...we'll see what happens over the next 30 mins.  In the meantime it fell apart in my hands when I was trying to wrap it...very tender!
  • Little StevenLittle Steven Posts: 28,817
    If it's falling apart it's ready

    Steve 

    Caledon, ON

     

  • brianwdmnbrianwdmn Posts: 366
    +1 on LS
    Marietta, East Cobb, GA
  • DuganboyDuganboy Posts: 1,118
    Two good lessons here:

    1.  Q is done when it is done.

    2.  Pork butts, ribs and briskets will keep for hours if you wrap in foil, then towels or blankets and p ut in an ice chest.

    As someone said earlier, always err on the side of getting it done "too early" because it is so easy to keep.
  • yep. You are done. Wrap her up and feed the man.
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • forty_crkforty_crk Posts: 52
    feed the COP!!!  I just hope the pork doesn't cause any further medical issues...
    Reed- Springhill, Louisiana
  • choggchogg Posts: 30
    Yeppers..I believe you are done my friend...just wrap in foil and head on over...it should be just fine !
    IF YOUR LOOKING YOUR NOT COOKING ..My Dog Likes it !!! C.Hogg....Shack Rag...GA.
  • Thanks all for the advice.  I pulled it after I wrapped in foil and brought it up to 375 for about 15  mins.  Let it rest for about 20 mins in foil/towel then pulled the meat.  Wow, it just fell apart in my hands...bone just dropped out.  I had to test out the meal before I took it to the cop and the texture/taste was great.  Not as smokey as I would have liked but I think that may just be the fact that 10#'s is hard to get smoke into?  What's the perfect size shoulder for a good smoke?  I seem to like mine on the waaaay smokey side.
  • You can get them all smokey. Just add more wood chunks/chips next time.


    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
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