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Cooking pork shoulder

edited 8:03AM in EggHead Forum
My pork shoulders seem to take too long to cook, and then they are not tender enough to pull. Please give advice for cooking time and proper temperature for smoking.


  • AZRPAZRP Posts: 10,116
    I cook them indirectly at 250 dome temp until they reach an internal temp of 190-200. Then I double wrap in HD foil, wrap with towels and place in a styrafoam cooler for three hours or so. -RP

  • AZRP, Thanks for the advice...Approximately ow many hours before internal temperature of 190-200 degrees is achieved

  • RonboRonbo Posts: 90
    At 250 dome mine usually average about 2.5 hours per pound but I leave mine on until internal meat temp is exactly 200. Let it rest for about 30 minutes and then pull it.

  • AZRP,
    I did two butts this exact way last night. Took about 16 hours at 215. Put yellow mustard and Swamp Venom on them prior to putting them on the egg. Getting the internal up to around 200 is the key. I used to pull mine when they hit 160 cause that's what the meat thermometer said. Well the meat thermometer lied. :)

  • Ronbo,
    After it's been on there for 10-12 hours, feel free to wrap it in foil and fire the temps up to 300-350 until the 200 temp is reached internal. Meat can only absorb so much smoke, so you won't be hurting anything by doing that.

  • AZRPAZRP Posts: 10,116
    Usually 15-16 hours, but you need to watch it, some butts will fool you and be done in 12.

  • RonboRonbo Posts: 90
    Good point. I am a lazy cook and typically fire it up Saturday night and dont look at it again until we get home from Church on Sunday but there have been times where I wanted to speed it up so I will give it a try next time. Thanks

  • stikestike Posts: 15,597
    160 is well done, but not done well!

    ed egli avea del cul fatto trombetta -Dante
  • SundownSundown Posts: 2,971
    revnlee,[p]Rule of thumb for shoulders and butts is 1.5 - 2 hours per pound @ 250º or an internal temp of 200º
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