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Pork Sholder, How long

Unknown
Unknown
edited November -0001 in EggHead Forum
How long should you cook a 8# sholder @ 180-200?
Can you over cook them?
Thanks Bob
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Comments

  • Pharmeggist
    Pharmeggist Posts: 1,191
    bajabobber,
    Click on the link below it is very detailed and has some great tips along with pictures ;=)
    [ul][li]http://www.thesmokerking.com/page1e.html[/ul]
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  • Pharmeggist
    Pharmeggist Posts: 1,191
    bajabobber,
    I forgot to mention that you want your dome temp to be 250. This roughly translated to 225 at the grate and it is easier for the egg to hug the desired temp. Stabilize the egg for about 30 minutes before putting the SHoulder on. Generally speaking you can figure about an hour and a half per pound. I wouldn't worry about basting the shoulder as much as the website recommends because you are cooking on an egg! HOpe this helps.

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  • Wise One
    Wise One Posts: 2,645
    bajabobber, you can cook it at 180-200 but you will have trouble maintaining that temp all night and at some point you will have to raise the temp to get the meat into the 195-205 range. If you can maintain that temp all night you should have some very good meat. It will keep the meat between 170-180 for a long time and that is exactly the right thing to do. If you can keep it there, try the fork twist test when it hits 185 and see if is right. You may not need to get it to 195 to pull.

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  • Wise One
    Wise One Posts: 2,645
    And at that temperature, you should probably count on 2 hours/pound so a total of 16 hours.

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  • Unknown
    Unknown
    bajabobber,
    Thanks for the info, but being a typical guy. I started it at 12pm, for lunch tommarrow. Now I am reading the directions. I have a pizza stone with a heavy aluminum pan for the juice and a V rack. I just put butt rub on it and thats it so far. My temp. has been good all day.
    Happy 4th
    thanks bob
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