Using Bill's rub (thank you, PGSmoker)! Due to time constraints, I will have to transfer to the oven again, but hope for a better overall result than my first butt.
And now for my next trick...
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Using Bill's rub (thank you, PGSmoker)! Due to time constraints, I will have to transfer to the oven again, but hope for a better overall result than my first butt.
Ok, noob question: this is the second boneless shoulder I have bought from Costco and both came out of the package like this:
So, is this one shoulder or two? Regardless, I did my best to twine them together:
And here it is rubbed and ready to go in the fridge over night:
Last edited:
toby bryant
Smoking Fanatic
That is two small shoulders. In the future you can either cook them both without twining or freeze one for later. You mentioned a time constraint, they will cook a little faster separately as well.
Hey, Bill. Yes planning on putting them on the smoker early as we have guests coming over early afternoon and my wife offered pulled pork!
If you want it done by early afternoon I think I would cut that string and smoke two, they will cook faster. You don't want your guests sitting around waiting.
I hear you. But while they are arriving early afternoon, I believe we plan eating dinner around 6ish?
Hey Mike, listen to Dave. The butts will get done quicker as two separate butts instead of one big one tied up!
Dave is the man!
Bill
This is why I love this place. Thanks, guys! I actually got a buddy of mine at work to buy a smoker this week just by talking about it so much. He is even closer, Bill. He lives in Hopewell!
I moved to Hopewell when I was 10 - graduated from HHS in 1982. LOL
Small world!
Bill
Not sure how early you are planning to put it on but that's a 10# piece of meat and it could go 1.5 - 2 hours per pound, you do the math. It looks like one piece is a little smaller, probably about 4 lbs so it could be done in 6-8 hours and should be enough to get your guests (not sure how many) going and if they want more the other should be ready when they are.
Just a suggestion! It's always better to have it done early (you can hold it and keep it warm) then have hungry guests waiting!
Just a suggestion! It's always better to have it done early (you can hold it and keep it warm) then have hungry guests waiting!
I've smoked a lot of butts and always did them at about 225*-240* and 9 lbers always took 18-22 hours. The last one I did I cranked it up to 280* and it was done in 10 1/2 hours, it was 9 lbs. It was just as (if not more) tender and juicy as any I had done in the past.
I don't really promote this on here much because everyone loves it low n slow (and I do too) but I am thinking I like the hot n fast also!
So that is an option also. I just would really hate if your guests showed up and the food wasn't ready (I've read that story many times before), again it's easy to hold it but it's hard to speed it up!
I don't really promote this on here much because everyone loves it low n slow (and I do too) but I am thinking I like the hot n fast also!
So that is an option also. I just would really hate if your guests showed up and the food wasn't ready (I've read that story many times before), again it's easy to hold it but it's hard to speed it up!
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