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Sun am turbo pork shoulder help

Sea2Ski
Sea2Ski Posts: 4,131
in EggHead Forum
Wife just came home with a 11.29 lb bone in pork shoulder. Told me "surprise, we are having company tonight ..... 12 people, they are showing up at 3 and want to eat about 5-5:30. Cook this one good" Egg just coming to temp as I type this at 7:30 am est. Planning on cooking raised indirect at 350 dome and getting it on ASAP. Think I can make it? Any tips?Thoughts? Should be able to put it on about 8:00 am. Think I can be a hero? Or am I going to be a zero?
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Caliking said:   Meat in bung is my favorite. 
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Comments

  • CANMAN1976
    CANMAN1976 Posts: 1,593
    I'm doing my first turbo one right now also.Preheating the egg as we speak... its 0745 eastern time and -2 degrees outside with snow.Hope it goes well for you (and me)....post a few pics.:)
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
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  • shtgunal3
    shtgunal3 Posts: 6,134
    Cut it in half. You'll get more bark and it will cook in half the time. 300-350 until internal meat temp hits 160. Wrap in foil until IT hits 195. Double wrap in foil then wrap in towels and throw in a cooler until you get ready to pull.

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     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Sea2Ski
    Sea2Ski Posts: 4,131
    shtgunal3 said:
    Cut it in half. You'll get more bark and it will cook in half the time. 300-350 until internal meat temp hits 160. Wrap in foil until IT hits 195. Double wrap in foil then wrap in towels and throw in a cooler until you get ready to pull.

    Brilliant!!! Deboning now and splitting..... Thank you.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Foghorn
    Foghorn Posts: 10,227
    Good suggestion by @shtgunal3. At that size you won't have to foil, but you can if you want to. I've done several turbos without foil and they usually take me about 0.9 hours per pound. With foil it will go faster. With them split, you'll have them in the cooler about noon and be able to relax until the company show up. Not only will you be a hero, you'll a totally relaxed, didn't even break a sweat, hero.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Tackman
    Tackman Posts: 230
    Shtgunal is a genius! I would never have thought of that. That's why I keep coming back to this forums great advice. Keep up the good suggestions.
    Cleveland, Ohio
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  • Mickey
    Mickey Posts: 19,768
    Plus 1 on what @Foghorn said. I have stopped foiling on my Turbo cooks. Also you might get surprised and find already cut in half when unwrapped.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Sea2Ski
    Sea2Ski Posts: 4,131
    You are all great, but I owe @shtgunal3 a special shout out for getting back to my post quick to save my ummmm... day I deboned and cut in half. One is at 182, the other at 174 as I type this. I should be golden, though I am surprised that they are not further apart in temps. Now with all the snow coming down, let's see who ends up coming.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • shtgunal3
    shtgunal3 Posts: 6,134
    Don't think I have ever been called a genius before and probably never will again. Sea2Ski I hope everything turned out well for you.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Well, thanks to @shtgunal3 I was a hero.
    The pork came out great. I pulled the meat at 197, each and FTC'ed them. Let them sit for 1:45 and pulled right on time. Made it look easy to my wife, but make no mistake, I made it clear to her that while I enjoy a challenge, I do not win them all; and to lose in front of others is not fair to them. Who wants to go somewhere and have an okay meal?  She understood. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • shtgunal3
    shtgunal3 Posts: 6,134
    Glad it worked out for you.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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