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9 Pound Pork Shoulder for Saturday feast

post #1 of 18
Thread Starter 

Got a 9 pounder for this Saturday. I was wondering how long of a total cook time it might be and how much apple wood  smoke I should put on it during that time. I am using a ECB with mods and chunk charcoal. I'm thinking of a 230-250 cooking temp.

post #2 of 18

If you are smoking it for pulled pork, you want to take it to an internal meat temp of 200-205°. If you want it for slicing, take it to an internal meat temp of around 180° or so.

A general estimate of time is generally 1.5-2 hours per pound. 

 

Good luck and don't forget the q view!

post #3 of 18
Thread Starter 

I'm going for pulled. How many hours of smoke do you think?

post #4 of 18

I would plan on about 18 hours, Remember it is done when it is done, IT of 205 for pulling.   If it gets done early double wrap in foil and put in cooler stuffed with towels  If you look many say 1..5 hour per pound, but for me is closer to 2

post #5 of 18
Quote:
Originally Posted by Ron Eb View Post

I'm going for pulled. How many hours of smoke do you think?

If you are planning on foiling at about 160° internal meat temp, then there's no need to continue adding smoke once it's foiled (you can add a little liquid, ie apple juice etc). The smoke cannot penetrate the foil and at this point you can finish it off in the oven. Foiling will also help push it through the stall (if it has one). I no longer foil and usually roll smoke for about 6 hrs or so. 

 

Apple is a mild and sweet smoke so it shouldn't be too overwhelming. If using hickory or mesquite, then that smoke flavor is much stronger. 

 

RdKnB also gave you  some good advice in the event it gets done early as well as "it's done when it's done". Each large piece of meat has its own "mind". Be sure and use a good meat thermometer that you know is accurate. Keep in mind the more you are opening it the longer the cook time. I don't add water to a pan but I do put an aluminum foil pan under it to catch the drippings. 

post #6 of 18
Thread Starter 
I'm thinking of cutting this beast in half to reduce cook time. More bark. Yum
post #7 of 18
It takes me about 12 hours @250 on my WSM.
post #8 of 18
Thread Starter 
A nine pounder?
post #9 of 18
Quote:
Originally Posted by Ron Eb View Post

Got a 9 pounder for this Saturday. I was wondering how long of a total cook time it might be and how much apple wood  smoke I should put on it during that time. I am using a ECB with mods and chunk charcoal. I'm thinking of a 230-250 cooking temp.

 

I could get it done in around 10 1/2 hours. As to smoke, don't over do it.

 

 

Good smoke on right. You can start cutting back after you hit a 140º IT, but I smoke all the way thru the cook.

post #10 of 18
Coming from a fellow ECB operator, expect jumpy temps. I'm able to get a 9lb picnic done in about 12-14 hrs ata cooking temp of 230 degrees. I'll usually throw 1 or 2 chunks of cherry wood onto the fire every hour for about 6 hrs. After the first 6, I'll give it a spritz of an apple cider vinegar/apple juice mixture every hour so the sugars can caramelize and make that delicious bark. If you're doing a bone in butt, the best way to tell that it's done is the bone test. If you pull on the bone and it feels loose, you're pork is done. In my experience, that usually happens around the 200* mark. Best of luck to you and make sure to show us some q-view!

Charlie
post #11 of 18
Thread Starter 
Thanks everybody for all thi tips. They will come in handy. I'll keep you posted
post #12 of 18
Quote:
Originally Posted by MrChuckieRock View Post

Coming from a fellow ECB operator, expect jumpy temps. I'm able to get a 9lb picnic done in about 12-14 hrs ata cooking temp of 230 degrees. I'll usually throw 1 or 2 chunks of cherry wood onto the fire every hour for about 6 hrs. After the first 6, I'll give it a spritz of an apple cider vinegar/apple juice mixture every hour so the sugars can caramelize and make that delicious bark. If you're doing a bone in butt, the best way to tell that it's done is the bone test. If you pull on the bone and it feels loose, you're pork is done. In my experience, that usually happens around the 200* mark. Best of luck to you and make sure to show us some q-view!

Charlie

 

Using water in those ECB will do that. Try switching to playbox sand. You will achieve higher and more constant temperatures thru the smoke.

post #13 of 18
Thread Starter 

Put playbox sand in the water pan? Fill it up and cover with foil?

New to me but its sounds like it would help hold temp.

post #14 of 18
Ron,
I did a 8lb on my ECB. Started at 4:30am and didn't get it pulled until
9pm that same night. I had to finish mine in the oven as the ECB has a hard time getting the pork at 190-200 which is a good temp for pulling. Also another good thing to have his extra charcoal in the chimney in case the temp drops on the ECB. Keep the top on as long as you can. Hope you can provide pics. I'm sure it will taste great.
post #15 of 18
Quote:
Originally Posted by Mike65 View Post

Ron,
I did a 8lb on my ECB. Started at 4:30am and didn't get it pulled until
9pm that same night. I had to finish mine in the oven as the ECB has a hard time getting the pork at 190-200 which is a good temp for pulling. Also another good thing to have his extra charcoal in the chimney in case the temp drops on the ECB. Keep the top on as long as you can. Hope you can provide pics. I'm sure it will taste great.

That's about right though, 2 hours per pound. No shame in finishing in the oven, at all. Good solid advice here Ron. Start a nice post early and lots of q-view. raspy87 did a nice one last weekend. Looking forward to hearing about it this weekend! 

post #16 of 18
Quote:
Originally Posted by Ron Eb View Post

Put playbox sand in the water pan? Fill it up and cover with foil?

New to me but its sounds like it would help hold temp.

 

Lots of post on here about using sand. I like to dampen it if it needs it. Plus you can reuse it several times

post #17 of 18

Yeah, keep your smoke clean and blue:

 track your temp. with a probe Thermometer if you have one :

 for the best Bark , cook un-wrapped the whole time :

  The smoke will make better with time , keep it smokey.

 

Have fun and ...

post #18 of 18
Thread Starter 
Everyone can follow my progress in the ECB owners group.
Subject. Everything is coming together.
Some of you are all ready following.
I'm sure there is a easier way to do this.
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