how long exactly

axelfoley · November 2009

G'day Folks

I am trying to pin down exactly how long to cook a Pork Shoulder for (pork butt), about 8-10lbs. I want tender, the kind of tender you get when you look at the meat and it just falls of the bone!. I have heard temps between 160-190 (which I find hard to beilive is possible as the coolest I have gotten down to and controlled is 200 and thats with the shutters nearly closed!!)and periods of time up to 19-20 hours (how do they keep it moist) any help would be greatly appreciated.

thanks from australia

SGT BBQ · November 2009

Every shoulder is different. It will take between 1.5-2hours per pound at 250 dome temp. It will stay moist. Just make sure your termometer is accurate. Also I would suggest a way to monitor your temps while inside. Good luck.

smoky b · November 2009

egg temp at 225 until meat temp is 200.

Celtic Wolf · November 2009

Never Ever cook to time. Time will bite you in the arse every time. Cook to internal temp.

Having said that you can plan on at least 1.5-2 hours per pound. That's about as close to exact as you can get, because the exact time will depend on how much fat, bone and connective tissue is in each pork shoulder.

As for temps. For pulled pork you are shooting for an internal temp of 195. If you want to slice it go for 170-175

Pulled Pork FAQ

Celtic Wolf · November 2009

225 if you are measuring the grate temp. 250 if you are measuring Dome. 225 dome and you may get that butt done in 24 hours.

SGT BBQ · November 2009

forgot to add that I pull at 200 internal temp

smoky b · November 2009

should have clarified. I have gotten used to reading only the maverick on long cooks.

Rolling Egg · November 2009

I agree with Wolf. Don't make the mistake of going 225 on the dome. Go with 250 dome and you will be fine. If you go with a 225 dome you're dealing with a real touchy fire. Most people that post here about troubles in the night with fires going out are usualy trying to cook with too low of a dome temp. If you have a power draft control then you can just about get away with murder on dome temps. If you don't then go with 250 dome until meat hits at leat 190 internal. I take em up to 200.

danny285 · November 2009

I agree with everyone that 250 dome until 200 internal is reached, from my experience it will be no more than 1 hr per lb.
good luck

Misippi Egger · November 2009

Great advice above. Post your results (with pics).

Welcome to another "Down Under" Egger ! :woohoo:

how long exactly

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