20 lb shoulder

Discussion in 'Pork' started by ga.rick, Jun 25, 2009.

  1. ga.rick

    ga.rick Smoke Blower

    my brother in law bought a 20 lb shoulder and wants to smoke it. my questions are is it safe to smoke a piece of meat this size and does anybody have any advice ? i thought about cutting that sucker in half.
    thanks in advance.
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    That's one big chunk of meat! I don't see why, given the proper amount of time that you couldn't smoke it. I've done 17 pound briskets with not problem so another three pounds shouldn't matter. Good luck.
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    You might want to sear it first to get temps up a little at first. Otherwise just watch the 40' - 140' safe rule. Should be fine.
  4. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    What ron said ^^^^^^^^^
  5. race_ready

    race_ready Newbie

    If your pressed for time cut it in half. Did a 20 lb'er that way 2 weeks ago, can't tell the difference in the finished product.
  6. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Good luck. Giant ol' hog. Sammies for two weeks.
  7. billbo

    billbo Master of the Pit OTBS Member

    What a hunk a meat! Be sure to show us the Qview of that sucker!
  8. smokinsquid

    smokinsquid Newbie

    I would split it, like others have said it is not going to affect the finished product. It will however speed up the cooking time as you will be dealing with two 10lb pieces of meat instead of one monster 20lb piece. This will make it easier to get through the 140 danger zone within 4 hours.
  9. melleram

    melleram Smoke Blower

    not sure on the temp danger zone, but I've smoked a quarted hog before, the quarters weighed 18-20 lb and it worked out good...took a while though. When they get that big the 90min per lb logic goes out the window...it will not take you near 30 hours to do it...But it might take 20+.

    Just a note: Mine still had the hide on it...I made checkerboard scores through the hide and smoked it with the hide on...it looked like a pineapple when those cuts opened up and wow did a lot of fat render out...made a huge mess. If I had to do again I'd remove the hide and alot of the under-fat...pork shoulder has plenty of fat inside...you'll never dry it out...It will be a lot less greasy that way too. Besides with the hide on you cant get bark
  10. mikey

    mikey Smoking Fanatic

  11. morkdach

    morkdach Master of the Pit OTBS Member

    danger zone rule 40° to 140° in 4hrs or less watch that close!!!
  12. farnsworth

    farnsworth Fire Starter

  13. Nuff talkin! Let's see this BEAST!!

  14. That's what I thought too Mikey. You ought to be able to smoke it for few hours then put the probe in to be safe. The outer 0.5" gets to 140 pretty quick compared to the rest of it.
  15. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Does it still have the backbone/ribcage on it?
  16. mysticalman

    mysticalman Fire Starter

    I wouldn't worry about it in my opinion since people do smoke whole hogs.

    Just make sure to keep your smoker temp up and you should be fine.

    As a precaution just smoke a bit hot to start off with then bring the temps back down to finish it off.

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