Check out this shoulder!

SmokinSoCal · January 2010

Gonna be my first slow and low shoulder. Costco had it in the back. 14 Pounds! Any suggestions on how it should be done?

JPF · January 2010

Low and Slow wid lots o smoke!

I would go 225f indirect with a bunch of pecan till it reaches 200f internal. Wrapp it and put it to rest in a cooler for a couple hours and pull it and have a big samich!

Good luck let us know what you do and how it comes out!

Hoss · January 2010

I'm thinking once you open the pack you will discover thet there are 2 butts in that package.

Little Steven · January 2010

SmokinSoCal,

250* plate setter in legs up, spacers on the platesetter, drip pan on the spacers, grid on the platesetter legs and meat on the grid over the drip pan. Be careful how much smoke wood you put in cause it's easy to over do it. Pull it off at 195-210* wrap in foil, rest for at least an hour and pull.

Steve

Ripnem · January 2010

Yup....every package.

SmokinSoCal · January 2010

Hoss wrote:

I'm thinking once you open the pack you will discover thet there are 2 butts in that package.

Hmmmm. It seems like there is just one there...... The fat runs the entire lenght of the pack on the back side...

Dave in So Cal · January 2010

I just did butts last weekend that I bought at Costco. They were in the same type of package. Believe me, there are two butts in there.

Put on a good rub. Low and slow (approx. 225 dome temp) and pull when internal meat temp is about 195. Mine took about 19 hours and they were fall apart tender when I took them out of the egg. Let it rest or risk some painful finger burns.

I let people put their own sauce on the pulled pork. Mine were delicious.

NoVA Bill · January 2010

Yep, every butt I've bought at Costco came two to a package.

SmokinSoCal · January 2010

Sounds like I will have 2 Butts then! LOL

Hoss · January 2010

Let us know when you open it.

JPF · January 2010

I would slather it down with yellow mustard then apply my rub. It helps the rub adhere to the meat. The mustard will completely cook away with no taste to your pork.

Dave in So Cal · January 2010

Nice cook John. I did the mustard thing with the last ribs I cooked. I could not tell a difference in the taste. Good tip to hold the rub on the meat.

JPF · January 2010

can't take credit for it. Not sure who was the first but I learned it from this great forum! It's truly a great wealth of knowledgeable people!

NoVA Bill · January 2010

Twice the fun!!

Avocados · January 2010

They all come two to a pack in those cryo-vacs.

Boneless from Costco and Bone-in from Sam's

Looks good so far. But show us more during the cook and definitely let everyone know when dinner is ready!!

thirdeye · January 2010

Dang, Hoss beat me to it....

I was going to bet you that buck there are two in there.

DDAY · January 2010

look nice!

Smokey EggHead · January 2010

More fun per butt!!! :P

Avocados · January 2010

The best things in life always come in pairs... :laugh:

GoonSlapper · January 2010

Thanks for the explanation of the yellow mustard. I like mustard, but I was kinda hesitant of using it to apply the rub...not knowing if the mustard taste would stay w/ the rub. Thanks for the clarification of the 'stard taste going away.

Misippi Egger · January 2010

A little advice,

If you have a BBQ Guru or Stoker, you should cook at 225* GRID temp, per the Guru.

If you do not have one of these, then you should cook at a dome temp of 240-250* (grid temp will be close to 225*). You will also need to set your alarm and get up at least once during the night to check to be sure everything is going as planned.

Good luck and post pics!

SteveinTN · January 2010

agree very much here

- cook dome of 250, less is hard to control overnight

butts are fun
steve

Check out this shoulder!

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