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First Pork Shoulder lo-n-slow

PoppasGrill
PoppasGrill Posts: 375
in EggHead Forum
Going to run about 225-250* on an 8# shoulder.
Figuring about 10 hours to bone pull if can keep temp stabilized for that long on my MBGE.
Heating Egg up now and plan to put on around 9pm.
Have to set my alarm to get up about 2am to check temp.
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Comments

  • Dobie
    Dobie Posts: 3,458
    Looks like a butt but good eats none the less. Got a shoulder for this weekend also 
    Jacksonville FL
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  • bikesAndBBQ
    bikesAndBBQ Posts: 284
    If it runs at 225, it will take longer than 10 hours. At 225, I’d bet on around 14 - 16. 
    Pittsburgh, PA. LBGE
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  • Wolfpack
    Wolfpack Posts: 3,552
    Looks like you are in for a great meal- nice job
    Greensboro, NC
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  • SaintJohnsEgger
    SaintJohnsEgger Posts: 1,826
    Don't leave us hanging. How did it taste?
    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


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  • Woadie
    Woadie Posts: 154
    Got a 8.95#’er ready to go in the morning.   I’m goin to try the turbo method at 325-350.  Hopefully it works since I have the entire family coming over.  I’m open to any and all suggestions.  I was figuring 45-50 min per pound.   
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  • Woadie
    Woadie Posts: 154
    About to get this party started.  
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  • Woadie
    Woadie Posts: 154

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  • dmchicago
    dmchicago Posts: 4,519
    Woadie said:
    Got a 8.95#’er ready to go in the morning.   I’m goin to try the turbo method at 325-350.  Hopefully it works since I have the entire family coming over.  I’m open to any and all suggestions.  I was figuring 45-50 min per pound.   
    Turbo is easy-breezy. 

    You got this!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • 20stone
    20stone Posts: 1,961
    Great cook. 

    I started doing mine at 225F (per Elder Ward), but slowly crept up to 275F over time. I am staunchly anti-turbo (unless you have a real timing problem) but YMMV. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • PoppasGrill
    PoppasGrill Posts: 375
    SaintJohnsEgger said:
    Don't leave us hanging. How did it taste?
    My wife broke her diet to have a second slider , and my daughter complained about wasting time at the gym this morning as she bit into her second and took some home with her.
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  • PoppasGrill
    PoppasGrill Posts: 375
    20stone said:
    Great cook. 

    I started doing mine at 225F (per Elder Ward), but slowly crept up to 275F over time. I am staunchly anti-turbo (unless you have a real timing problem) but YMMV. 
    I am not big on the turbo cooks, since imho, it toughens up the meat more. 
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  • PoppasGrill
    PoppasGrill Posts: 375
    Woadie said:
    About to get this party started.  
    How’s the party going?
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  • Woadie
    Woadie Posts: 154
    It seems to have been a hit.   Everyone went back for seconds, so I’ll take that as a success.  
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  • PoppasGrill
    PoppasGrill Posts: 375
    edited September 2018
    Great looking cook, Woadie.
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  • bradleya123
    bradleya123 Posts: 485
    Awesome! 
    Retired Navy, LBGE
    Pinehurst, NC

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  • Woadie
    Woadie Posts: 154
    Thanks guys.   I like the turbo method but I do have one question.   When you all cook using that method, does your temp float around by 50 degrees.   My temp would be good for a couple of hours and then spike up 50-60 degrees.   
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  • The_Stache
    The_Stache Posts: 1,153
    @Woadie, I have the same experience when I manually control my cook.  I keep thinking about getting one of those temp control gadgets as I seem to be doing more low and slow cooks.
    Kirkland, TN
    2 LBGE, 1 MM


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  • PoppasGrill
    PoppasGrill Posts: 375
    Woadie said:
    Thanks guys.   I like the turbo method but I do have one question.   When you all cook using that method, does your temp float around by 50 degrees.   My temp would be good for a couple of hours and then spike up 50-60 degrees.   
    I usually let my egg burn a good 45 mins to make sure it is stabilized where I want it, or close to, but have had a fluctuation of 20-25* after a couple of hours. Minor adjustments to the vents , most of the time, brings it back into range for the duration.
    Mind you, I have only done 2-3 cooks over 5 hours, so am not an expert by any means.
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  • Carolina Q
    Carolina Q Posts: 14,831
    ±50° is meaningless. Cook on.

    As for turbo, that's the only way to fly. 310° or so. Same end result IMO and, unless I want Q for breakfast, no more overnight cooks. No temp controller needed and no babysitting instead of sleeping. And no more leaving a fire unattended. I can start at 9-10AM and be done by dinner time.

    Stabilize temp for an hour or so and it'll stay there all day long. You can certainly use a temp controller if you like, but I haven't used mine since I started turbo cooking.

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

    Michael 
    Central Connecticut 

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  • Woadie
    Woadie Posts: 154
    Ok good deal.   I wasn’t too worried I just thought it was odd.   I waited at least 45 min before I added the protein for it to stabilize.  
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  • llrickman
    llrickman Posts: 654
    This 7.5 lb one yesterday went 9-10 hours ranging from 250-275
    2 LBGE
    Digi Q
    green Thermapen
    AR

    Albuquerque, NM
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    llrickman said:
    This 7.5 lb one yesterday went 9-10 hours ranging from 250-275

    Same story here yesterday.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • EggbertGreenII
    EggbertGreenII Posts: 253
    edited September 2018
    I did a 8.5 turbo butt this past Sunday. I went 280 and it took about 11 hours.After pulling, I placed in a foil pan and wrapped that in foil and towels and put in cooler for 2 hours. It was the moistest one that I've done yet.
    Tampa Bay, Florida
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  • Woadie
    Woadie Posts: 154
    I foiled and and wrapped in a towel as well.   My uncle flew in from overseas and stated how he missed southern style cooking, and enjoyed everything we made.   He’s probably one of the more pickey people I know so I’ll take it.  
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