Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

25 lb pork shoulder roast

XLegglover
XLegglover Posts: 67
edited November -0001 in EggHead Forum
Hey Everyone,

I have a 25 lb pork shoulder roast to smoke this weekend. Anyone have an idea on the time??? I am hoping this isn't going to take 24 hours plus!! I am going to cook it at 225-250 till I hit 190. Was supposed to be just the butt, but I got the whole shoulder. Would be my first experience with something this large. Any pointers would be great. It is going to be pulled apart when done.

Thanks in advance!!
· Share on FacebookShare on Twitter
«13

Comments

  • Ripnem
    Ripnem Posts: 5,511
    Figure on seeing 2 butts when you open that package up. ;) Then if you're cooking at 250 they should be done in 16-17 hours. enjoy the cook
    · Share on FacebookShare on Twitter
  • Photo Egg
    Photo Egg Posts: 12,137
    Great handle...(screen name)
    Thank you,
    Darian

    Galveston Texas
    · Share on FacebookShare on Twitter
  • XLegglover
    XLegglover Posts: 67
    I thought I would find two parts,, nope, just one big lovin peice of pork shoulder waiting for some rub. I did not expect it to be one chunk. The picnic ham and the boston butt are all part of this peice as far as I can tell. The beast really does weigh in at 25 lbs( bones and all) It is one half of a butchered pork butt. any seasoning suggestions for the rub??
    · Share on FacebookShare on Twitter
  • XLegglover
    XLegglover Posts: 67
    I was thinking of cutting it in half. I am afraid a peice that big would start to dry out or start to change taste from trying to keep it moist with apple juice. Thats why I was hoping someone might have cooked one this size before. Its about 10 lbs more than I was expecting to have. I have done numerous 10-14lb butts and flavor was AWESOME. This one is a little intimidating. Not even sure if I can fit it on the ole XL.
    · Share on FacebookShare on Twitter
  • triehle98
    triehle98 Posts: 208
    this is a 25lb shoulder and it took 30hrs @235 on my XL but it was honestly the best pulled pork i ever made. nice bark and super moist

    35992_1258807285228_1681039471_497557_710678_n.jpg

    Go for it , I used a home made rub and let it sit for 4 hrs in the fridge , then brushed on some mustard and let her cook till 195... super delicious
    · Share on FacebookShare on Twitter
  • XLegglover
    XLegglover Posts: 67
    the pig weighed in at 290 some lbs. it was insane,, the chops, ribs, and all have been very taste,, not much fat content either which is surprising for the size. The Hogzila is funny stuff. And to triehle98, 30 hrs is a longgggggg time. what did you do to keep it moist if I may ask? And thanks to you all for the input!!
    · Share on FacebookShare on Twitter
  • triehle98
    triehle98 Posts: 208
    believe it or not i did absolutely nothing . I didnt raise the dome at all til I was ready to put those 3lb chubs of loney on there . I was amazed to say the least. it was the longest cook I have done on any of my eggs. It came out great and was super simple. It was more moist than any 6-10lb boston butt I ever cooked
    · Share on FacebookShare on Twitter
  • XLegglover
    XLegglover Posts: 67
    forgive me for not knowing, what is Loney??? As far as the egg goes, did you end up restoking it? I was going to clean it all out, layer big peices on the bottom and get smaller as I went up. The longest I have gone is 12 3/4 hours.
    · Share on FacebookShare on Twitter
  • triehle98
    triehle98 Posts: 208
    Loney is Bologna , if you see the two big pieces of meat to the right and left of the shoulder , those are chubs of 'loney . if you are using an XL egg you should be able to clean it out and load it to the top of the fire ring , light it in 3 places and it will go dang near 40hrs on a full load of lump.
    · Share on FacebookShare on Twitter
  • XLegglover
    XLegglover Posts: 67
    first, thanks for the schooling on the loney, that looks like quite the cook!! second, 40 hrs is a lonnng time,, I am assuming that is loading it up by stacking the peices and not just puring in the BGE Lump Char? again, I thank you for the info, this is why I promote the heck out of BGE and its users!!! I just dont post as much as I should.
    · Share on FacebookShare on Twitter
  • triehle98
    triehle98 Posts: 208
    This was the only cook that I layered the lump as you just described . I knew it was going to be a long cook and I wanted to make sure that it was going to last. I really didnt have to stoke the fire any. Like I said it was just a really clean egg with a full load of lump. Search the forum for Loney , there are lots of fun cooks out there with it and they taste really good! Happy egging and dont be afraid of that 25lb hunk of pig meat, keep your temps within 10-20degrees and dont sweat it .

    On a side note... have you calibrated your dome thermometer? get a pot of water boiling and hold the thermometer in it and adjust it till it reads 210-212F because on a cook that long it will make a big difference if its not correct.
    · Share on FacebookShare on Twitter
  • XLegglover
    XLegglover Posts: 67
    that is what I figured on the lump, I don't rely on the dome probe, i use a maverick wireless and use a guru with a dual probe setup. I am calling it a night, its midnight here and long day tommorow. Thanks for the info, I am gonna tackle that beast as is. again, I appreciate, happy smokin!
    · Share on FacebookShare on Twitter
  • 2Fategghead
    2Fategghead Posts: 9,624
    XLegglover, If your butt and picnic are attached and it's 25 pounds and you can fit it in your egg then you have an obligation to the forum to document this cook with before and after pic's.

    I have smoked a picnic and thought it was the best tasting pig cook there was.

    Personally, I use a sweet rub and I use it liberally and in all the cracks but I am assuming the skin is still on the picnic. I always rub just before putting the cold meat in the egg. Dizzy pig Raging River comes to mind. Do you need a rub recipe?

    Maybe plan for a long cook but be sure you have a drip pan in place. I'm sure there will be a lot of drippings.

    I would take the meat to 195-205 degrees for pulling. If all you have is a maverick et-73 for measuring the internal meat temp I would consider using both meat and pit probes in the meat in different places and go with the dome probe for the cook. Just my thought.

    Some folks here take the skin off the picnic so they can cook it up nice and crispy.

    Let us know more about your plans and take pic's. I'll be watching for your post. Tim
    · Share on FacebookShare on Twitter
  • thirdeye
    thirdeye Posts: 7,428
    ShoulderCollage2-1.jpg

    That's a big one for sure.... Nothing beats a whole shoulder because all that mass works in your favor. If it will fit on your Egg whole, you will have the best pulled pork you can imagine. You will get a good combination of Miss White and Mr Brown, and it will be loaded with flavor. If it's only a little too big, maybe you can only cut some off the hock end to make it fit.

    Don't worry about the pit time, yes you will need 22 hours or so but it will be worth it.

    First question, how is the fit?

    Second, did they leave the skin on?

    Third, do you have a injection syringe, shoulders benifit from an injection.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    · Share on FacebookShare on Twitter
  • irishrog
    irishrog Posts: 375
    I have done a 65 pound whole pig in the large. Here is a link to the post,
    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=932837&catid=1
    I hope this helps. You will certainly get the 25 pound shoulder into an XL, good luck and enjoy.
    Greetings from Ireland, Roger
    · Share on FacebookShare on Twitter
  • Little Steven
    Little Steven Posts: 28,817
    XLegglover,

    I did one a little smaller than that a while ago and it went 32 hours as I remember. I'll look for my post on it.

    Steve

    Steve 

    Caledon, ON

     

    · Share on FacebookShare on Twitter
  • Chubby
    Chubby Posts: 2,955
    You "go" with that UDS!!!

    did you make it..or buy it already done?

    Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
    · Share on FacebookShare on Twitter
  • thirdeye
    thirdeye Posts: 7,428
    I have a pair of 43" tall BDS's, they allow me to cook about 30" above the charcoal. Rocky Richmond builds 10 or 15 models at his shop in North Carolina. I think the big ones can hold two whole shoulders on each grate.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    · Share on FacebookShare on Twitter
  • XLegglover
    XLegglover Posts: 67
    ok, my 25 lb shoulder roast is missing the leg portion. I will get picks on here asap before I cook. I plan on doing it this weekend. The skin is off,I have syringe, but have never injected pork butt or pork roast. Would you be willing to entertain me 2Fategghead with your rub receipe? I use brown sugar, paprika,(mustard to base coat) pepper, onion salt, garlic salt, a little celery seed, and good ole Lawrys. I would like to try something different if anyone has something that trips my trigger. pic should follow soon. Thanks for the info!!
    · Share on FacebookShare on Twitter
  • 2Fategghead
    2Fategghead Posts: 9,624
    XLegglover, I sent you a sweet rub recipe through the forum email. So, watch your email and check your spam folder if you don't see it. Let me know if you want me to send it to a different email. Wish you well what ever you do. Tim :)
    · Share on FacebookShare on Twitter
  • thechief96
    thechief96 Posts: 1,908
    As many have said, please post pictures of the entire process.
    Dave San Jose, CA The Duke of Loney
    · Share on FacebookShare on Twitter
  • XLegglover
    XLegglover Posts: 67
    thanks for the rub,, I got your email,, sounds delicious, gonna start rubbing that big boy friday afternoon to sit for a day and start sat around noon, thanks again!!
    · Share on FacebookShare on Twitter
  • XLegglover
    XLegglover Posts: 67
    here is a pic of the roast pre rub, still thawing out, was just doing a check before going back in the fridge, keep in mind this is from a pork that I had butchered.[img size=150][/img]th_Picture002.jpg
    th_Picture003.jpg
    · Share on FacebookShare on Twitter
  • thirdeye
    thirdeye Posts: 7,428
    I know that's a prety small photo.... but from out West it looks like a bone-in loin, not a shoulder.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    · Share on FacebookShare on Twitter
  • XLegglover
    XLegglover Posts: 67
    ok, what is the best way to get pics on here?? I tried photobucket and it does work, but is there an easier way?
    · Share on FacebookShare on Twitter
  • XLegglover
    XLegglover Posts: 67
    Im in iowa and I stopped at another butcher shop today, they had a pork shoulder roast there that looked just like mine only a little smaller. I do know that it is not considered a bone in loin by there standards.
    · Share on FacebookShare on Twitter
  • thirdeye
    thirdeye Posts: 7,428
    Ty and take a bigger photo if you can.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    · Share on FacebookShare on Twitter
  • XLegglover
    XLegglover Posts: 67
    how did you get the pics to post like that?
    · Share on FacebookShare on Twitter
  • XLegglover
    XLegglover Posts: 67
    the photo is already huge!! if you click the link it will take you to photobucket. There you can see the meat. Is there a better way to post than photobucket?
    · Share on FacebookShare on Twitter
  • XLegglover
    XLegglover Posts: 67
    Picture002.jpg
    [img size=140][/img]
    · Share on FacebookShare on Twitter

Categories