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Pork Shoulder Temp?

Powderhound
Powderhound Posts: 139
in EggHead Forum
What is your favorite temperature for pork shoulder/butt?  GO!  
Large, Medium, Mini, and Mini Max, a few too many accessories, 2 kids, 1 dog, and original wife.  Lover of winter, powdery snow, and lots of golf.  
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  • Powderhound
    Powderhound Posts: 139
    I did one today at 225 F and it was taking way too long.  After 21 hours I boosted the temp to 300F to get 'er done! 
    Large, Medium, Mini, and Mini Max, a few too many accessories, 2 kids, 1 dog, and original wife.  Lover of winter, powdery snow, and lots of golf.  
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  • UNCHeels08
    UNCHeels08 Posts: 116
    Wherever it settles between 275-325. Usually ends up around 310. 
    Raleigh, NC

    LBGE
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    325ish. Search turbo butt
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • Powderhound
    Powderhound Posts: 139
    UNCHeels08 said:
    Wherever it settles between 275-325. Usually ends up around 310. 
    Are you doing them "turbo" method at that temp? 
    Large, Medium, Mini, and Mini Max, a few too many accessories, 2 kids, 1 dog, and original wife.  Lover of winter, powdery snow, and lots of golf.  
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    On my large I do mine anywhere from 275 to 290... normally takes no more than an hour per pound....
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • StillH2OEgger
    StillH2OEgger Posts: 3,900
    My preference is 250, but will crank up to 275-300 if I want help powering through the stall or looking to finish a little sooner. I have a controller, which helps on the overnighters. I'm not a fan of turbo, ribs or shoulder/butt.
    Stillwater, MN
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  • Mattman3969
    Mattman3969 Posts: 10,458
    edited February 2018
    Are you asking eggin temp or finish temp?

    I cook at 325-350 and pull when the meat probes like buttah.  Generally around 203°.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Powderhound
    Powderhound Posts: 139
    StillH2OEgger said:
    My preference is 250, but will crank up to 275-300 if I want help powering through the stall or looking to finish a little sooner. I have a controller, which helps on the overnighters. I'm not a fan of turbo, ribs or shoulder/butt.
    At what temperature is a cook considered "turbo"? 
    Large, Medium, Mini, and Mini Max, a few too many accessories, 2 kids, 1 dog, and original wife.  Lover of winter, powdery snow, and lots of golf.  
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  • Powderhound
    Powderhound Posts: 139

    Mattman3969 said:
    Are you asking eggin temp or finish temp?

    I cook at 325-350 and pull when the meat probes like buttah.  Generally around 203°.  
    Pit temp, I like to pull them off at 202 - 203.  
    Large, Medium, Mini, and Mini Max, a few too many accessories, 2 kids, 1 dog, and original wife.  Lover of winter, powdery snow, and lots of golf.  
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  • saluki2007
    saluki2007 Posts: 6,354
    250-275
    Large and Small BGE
    Central, IL

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  • bgebrent
    bgebrent Posts: 19,636
    275 pit temp.  Usually creeps to 300.
    Sandy Springs & Dawsonville Ga
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  • StillH2OEgger
    StillH2OEgger Posts: 3,900
    Powderhound said:
    At what temperature is a cook considered "turbo"? 
    I'm no expect the method, but I think most consider 325 or hotter to be turbo.
    Stillwater, MN
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  • UNCHeels08
    UNCHeels08 Posts: 116
    edited February 2018
    Powderhound said:
    UNCHeels08 said:
    Wherever it settles between 275-325. Usually ends up around 310. 
    Are you doing them "turbo" method at that temp? 
    Not sure if it’s hot enough to be turbo, but it’s higher than the 225-250 that some people strive for. 300+ comes out great and eliminates the need for overnight cooks.
    Raleigh, NC

    LBGE
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  • Legume
    Legume Posts: 15,936
    Usually 250ish overnight with lots of smoke and then I’ll bring the temp up next day to dial in finish time, maybe end up 300-325.  Ish.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • R2Egg2Q
    R2Egg2Q Posts: 2,137
    My preference is 225 for 90-120 minutes and then 275-300 for the remainder but I won’t hesitate to vary down or up in temps if I want to get some sleep or I’m in a hurry.  
    XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal

    Bay Area, CA
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  • Eoin
    Eoin Posts: 4,304
    250ish, but it's slow getting out of the stall at that temperature, so I usually increase to 300 to get it done. I will probably try 300 all the way next time.
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  • Bayou_Buzzard
    Bayou_Buzzard Posts: 111
    Have done them anywhere between 250-275. Mostly stick to 275. The XL seems to like it there. Typically pull it off at IT of 203-205. 
    From the shores of Lake Michigan.  Grand Haven.
    Unsalted and Shark Free
    XL.  Woo Adjustable Rig Combo.  Flame Boss 300.
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  • bradleya123
    bradleya123 Posts: 485
    225 all night long!!  I have found that putting the Butt on at 3:00pm there are no worries usually probes like butter before noon the next day, then FTC until dinner time!! Yeah Baby!!!!  
    Retired Navy, LBGE
    Pinehurst, NC

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  • OhioEgger
    OhioEgger Posts: 994
    250 in the evening, and by the time I'm ready for breakfast in the morning it's usually getting up around 190. Then I sometimes raise it to 275 if I'm getting impatient. I generally take it off about 207 or so, because that's the way SWMBO likes it best.
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    If doing 1 or 2, typically I cut them in half to get more bark as well as know I will hit the target time. I am usually up and out of bed by 5 so I put them on at 225 first thing in the morning for 2-3 hours with lots of smoke, then ramp up to 325-350F.

    If I am doing 3 or 4 of them, I will put them on 225'ish overnight, going on at 6 or 7 PM.

    *Rub plays a factor as well. If going on the sweeter side, I try to keep it at below 380 no matter what.
    --------------------------------------------------
    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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  • fishlessman
    fishlessman Posts: 34,660
    235 gets me a nights sleep and a days worth of fishing =)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • UNCHeels08
    UNCHeels08 Posts: 116
    Sea2Ski said:
    If doing 1 or 2, typically I cut them in half to get more bark as well as know I will hit the target time. I am usually up and out of bed by 5 so I put them on at 225 first thing in the morning for 2-3 hours with lots of smoke, then ramp up to 325-350F.

    If I am doing 3 or 4 of them, I will put them on 225'ish overnight, going on at 6 or 7 PM.

    *Rub plays a factor as well. If going on the sweeter side, I try to keep it at below 380 no matter what.
    @Sea2Ski I’m intrigued by the idea of cutting them in half to get more bark and reduce the cook time if needed. If you cut it in half, do you just remove the bone when you do? Just thinking about how that would work if you split it in half. 
    Raleigh, NC

    LBGE
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  • fishlessman
    fishlessman Posts: 34,660
    UNCHeels08 said:
    Sea2Ski said:
    If doing 1 or 2, typically I cut them in half to get more bark as well as know I will hit the target time. I am usually up and out of bed by 5 so I put them on at 225 first thing in the morning for 2-3 hours with lots of smoke, then ramp up to 325-350F.

    If I am doing 3 or 4 of them, I will put them on 225'ish overnight, going on at 6 or 7 PM.

    *Rub plays a factor as well. If going on the sweeter side, I try to keep it at below 380 no matter what.
    @Sea2Ski I’m intrigued by the idea of cutting them in half to get more bark and reduce the cook time if needed. If you cut it in half, do you just remove the bone when you do? Just thinking about how that would work if you split it in half. 
    buy boneless, or cut it off the bone in one piece and splay it open, cook it with the cut/ craggly side up. lots of nooks and crannies to hold rub
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • pgprescott
    pgprescott Posts: 14,544
    275 pit 200-205 meat finished.
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    fishlessman said:
    UNCHeels08 said:
    Sea2Ski said:
    If doing 1 or 2, typically I cut them in half to get more bark as well as know I will hit the target time. I am usually up and out of bed by 5 so I put them on at 225 first thing in the morning for 2-3 hours with lots of smoke, then ramp up to 325-350F.

    If I am doing 3 or 4 of them, I will put them on 225'ish overnight, going on at 6 or 7 PM.

    *Rub plays a factor as well. If going on the sweeter side, I try to keep it at below 380 no matter what.
    @Sea2Ski I’m intrigued by the idea of cutting them in half to get more bark and reduce the cook time if needed. If you cut it in half, do you just remove the bone when you do? Just thinking about how that would work if you split it in half. 
    buy boneless, or cut it off the bone in one piece and splay it open, cook it with the cut/ craggly side up. lots of nooks and crannies to hold rub
    ^This is an option

    If only doing one for say dinner and planning to vac pack the rest for leftovers, sometimes I do not debone at all. That half usually just says on the egg a bit longer...  We eat the other half when ready, and leave the bone-in half on the egg. When we are done eating and almost cleaned up, that other half is usually ready to be pulled.

    --------------------------------------------------
    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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  • Carolina Q
    Carolina Q Posts: 14,831
    UNCHeels08 said:
    Sea2Ski said:
    If doing 1 or 2, typically I cut them in half to get more bark as well as know I will hit the target time. I am usually up and out of bed by 5 so I put them on at 225 first thing in the morning for 2-3 hours with lots of smoke, then ramp up to 325-350F.

    If I am doing 3 or 4 of them, I will put them on 225'ish overnight, going on at 6 or 7 PM.

    *Rub plays a factor as well. If going on the sweeter side, I try to keep it at below 380 no matter what.
    @Sea2Ski I’m intrigued by the idea of cutting them in half to get more bark and reduce the cook time if needed. If you cut it in half, do you just remove the bone when you do? Just thinking about how that would work if you split it in half. 
    Doesn't always work that way. I once bought two 5 lb butts (all they had) and decided to experiment. Cut one in half and put all three pieces in the egg at 250°. Expected the two small ones to finish much faster. They didn't. All finished at the same time. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Interesting.
    No doubt there have been significant differences in time between pieces, but I try and keep them all roughly the same size when going on the egg. I do not think I ever cooked one that was half the weight of another at the same time.
    --------------------------------------------------
    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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