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22LB Whole Pork Shoulder (pre-trim) for next Saturday.

Don_PieroDon_Piero Posts: 97
edited August 2016 in EggHead Forum
Aiming to have this cooked for 5-6pm on Saturday Aug.27. I plan to take it out of the freezer today and defrost in the fridge.  On the Thursday I want to apply a mustard coat and rub .

I plan on removing most of the skin and trimming some excess fat and blood knots; this could be about 20lbs post trimmed.

Question: Am I going to be able to get this done in 20 hours or less without wrapping?   I was thinking of cooking this at 260F. 

Also, I was going to partially fill up the drip pan with water/n/juice.  A friend mentioned that leaving the drip pan empty without moisture, will provide a better cook and be more efficient on the charcoal. 

Your comments would be appreciated.
Piero from South Etobicoke in Toronto and sometimes Pinellas Park, St.Petersburg, XL-BGE

Comments

  • CashfanCashfan Posts: 413
    I did one of these a few weeks ago. I trimmed the hard fat similar to trimming a brisket, then treated it like it was a normal pork butt. If I recall correctly, I smoked it at 250-275 for approximately 18 hrs, unwrapped. It weighed 18-20 lbs. I don't put any water in the drip pan.
  • Thanks Cashfan.  Here is my Johnny Cash Story.  In the mid 1980`s I worked for Canada Trust, a Canadian Bank who`s head office was in London, Ontario. Johnny`s agent Saul Israel Holiff was from London Ontario and I guess he had a connection with Canada Trust.  Canada Trust`s first banking machines were called Johnny Cash money machines


    Well he and June did a benefit concert for the employees in Toronto.  I would say less than 1,000 people were there. It was just standing room, no seats. I  was about 15 feet from him for the whole concert. Never really appreciated his voice until I heard him live and up-close - just amazing!!

    Canada Trust has since merged with Toronto Dominion Bank (TD Bank).

    Piero from South Etobicoke in Toronto and sometimes Pinellas Park, St.Petersburg, XL-BGE
  • CashfanCashfan Posts: 413
    Wow. That's an awesome story. Thanks for sharing!

    i wish I could have seen him live. I did not come to appreciate his music and song writing until after he was gone and I listened to "Live at San Quentin" and "Live at Folsum Prison" around 2005. Listened to those cd's for months non stop, his music literally changed my life in ways I won't go into here. I have close to 100 hours of his music and still listen often. It never gets old to me.
  • Spent my life in banking.....the closest I ever got to "Cash" was when I trained on the teller line.
    Hello, from New Orleans!!  
    "Land of pralines, red beans, creole queens & pinball machines."
  • Piero from South Etobicoke in Toronto and sometimes Pinellas Park, St.Petersburg, XL-BGE
  • Cooked this in about 21 hours. Cooked overnight at 250 and then reduced it to 230 for the last 6 hours. Cooked without anything in the drip pan.  Came out excellent.
    Piero from South Etobicoke in Toronto and sometimes Pinellas Park, St.Petersburg, XL-BGE
  • Piero from South Etobicoke in Toronto and sometimes Pinellas Park, St.Petersburg, XL-BGE
  • bgebrentbgebrent Posts: 19,636
    Only thing I put in my drip pan is hdaf.  Your shoulder looks great!  Nice cook.
    Sandy Springs & Dawsonville Ga
  • MikeeMikee Posts: 891
    When doing a pork picnic shoulder, I leave the skin on. I cut through it about 2 inches apart in a diagonal pattern. I removes easy after it's cooked and provides a layer of protection during the cook.
  • Sea2SkiSea2Ski Posts: 4,082
    That looks great!!!

    And that grate looks extraordinarily clean.....
    --------------------------------------------------
    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. 
  • CashfanCashfan Posts: 413
    Looks awesome!! Glad it worked out well for you!
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