I have a pork butt and a pork shoulder. They both weigh the same. Will they take the same amount of time to smoke on an offset char-broil smoker. also temps and times
- topicPulled Porktagged by Davidhef88, 9/29/13
Related Forum Threads
- Maiden sparib voyage Last post on 2/21/16 at 11:32am in General Discussion
- Need advice Last post on 2/4/14 at 5:49am in Roll Call
- Butt smoke for U of M and OSU game Last post on 11/30/13 at 1:20pm in Pork
- Post Gobble Day Turkey and Butt Last post on 12/1/13 at 7:05am in General Discussion
- New MES 30 and a 8lb pork butt. Last post on 11/26/13 at 8:13am in Pork
Blueberry-Cherry Dry Rub for Pork
Last edited: 10/5/13
- Hawg Heaven RubLast edited: 9/28/11
- Here Piggy Piggy BrineLast edited: 6/11/12
- Tutorial Sealing Mated Steam Pans With FoilLast edited: 5/1/11
I really enjoyed this smoker - It is being retired for a Old Country Pecos
The family got this for me for a birthday gift ( I chose it, they paid for it). I did not get the WIFI version. Got it home, assembled it (easy) and fired it up. The temp would not stabilize, it...
Bought my T. JR 5 years ago at a Costco roadshow. It made for an affordable start in the smoking and pellet cooker space. Easy setup, but on burn-in the controller and fan burned out. ...
Loving the extra room on the LUX. (Bought as Cabela's Magnum) Smoked 3 turkeys (at once) for thanksgiving and for SuperBowl did a 14lb brisket and 8 chicken quarters at the same time. I...
This thermometer is very accurate and the distance to the monitor is really good. I have had no problems with the probes as others have stated. BUT......it is a big pain to program!!!! Actually I...
Let's talk pork..post #1 of 139/23/13 at 5:47pmThread Starter
SmokingMeatForums.com Top Pickspost #2 of 139/23/13 at 7:06pmI'm a newbie myself, but I've done well with shoulder pulling easily at 190 degrees. I usually wrap mine after about 4 hours. Learning as I go, but that has worked for me.
As for butt, I can't remember. I should start taking notes! I believe 200 is a good temp, but I'm sure one of the pros here can give better advice!
Sent from my DROID RAZR using Tapatalk 4post #3 of 139/27/13 at 3:40pmpost #4 of 139/28/13 at 9:37amWhat a second, let's discuss pork shoulders. A full shoulder is a butt & a picnic in its entirety. If you have a butt you have the top portion of the shoulder, the lower portion is the picnic. Sounds like you have a Butt and a Picnic, not a butt and a shoulder. It may have been referred to as a shoulder roast.
The two pieces don't smoke the same, the picnic or shoulder roast can dry out quickly! The Butt, not so much. You have to do bad bad things to screw up a butt! (I'm speaking from experience here, hehehe) - I don't do picnics anymore, I'm not fond of the texture.
You can PULL well at 190, 195, or you can just give it a stink eye ;) at 205 and it'll fall apart on its on! Careful though, if you foil at the stall temp/mark and leave it foiled until you reach a pull or "stink eye" temp (known as the Texas Crutch) you may end up with the dreaded mush texture and a very Crocker Pot temp flavor.
If you are bound and determined not to wait out the stall and decide to foil consider foiling at an IT temp of 165-ish (stall temp) and UNFOILING at 192-ish (surpassing the stall in record time) to finish up to the 200-ish mark - put in a COVERED pan (not wrapping your precious butt, making it sweat all over its beautiful bark) for a half hour in a neutral/room temp area to let it settle! Poof! AWESOMENESS! No finishing sauce needed!post #5 of 139/28/13 at 9:41ampost #6 of 139/28/13 at 11:45am
I do quite a few pork shoulders, I cook at 225, usually buy mine at Sam's 2 in a package. Takes me at least 12 hours I then wrap in a couple of old towels and let them rest for an hour or so in a cooler. Shoulder bone will slide right out.
Garypost #7 of 139/28/13 at 2:36pmGary, do you get yours bone-in? My costco does the dual cryo-pac butts but they are ALWAYS de-boned (they do not carry whole shoulders and I've yet to see a picnic there)post #8 of 139/28/13 at 2:44pm
I live in Whitehouse, TX (Tyler area) We have Sam's, Walmart, Brookshire's and Super 1 All of these have the bone in (the blade shoulder bone. Pork Butt, Pork Shoulder same thing. Every once in a while Brookshire's (grocery store) will have some smaller trimmed down ones without the bone. I usually get mine at Sam's or Super 1 with the bone they average about 8 #.
Garypost #9 of 139/28/13 at 2:46pmpost #10 of 139/28/13 at 3:02pm
Low and slow, old school. 20 hours at 220 degree, plus a 4 hour rest.
Picnic has more bones should be a faster smoke.post #11 of 135/26/14 at 10:04amThread StarterOh, wow foamheart...20 hours?? I smoked mine for almost 9 hours at 250-275°F this past weekend and it just fell apart in my hands. I picked it up off the smoker and the bone fell out. I let it rest for an hour.. what kind of smoker do you have to smoke it for that long?post #12 of 135/26/14 at 11:28amQuote:Originally Posted by ryeguy45
Oh, wow foamheart...20 hours?? I smoked mine for almost 9 hours at 250-275°F this past weekend and it just fell apart in my hands. I picked it up off the smoker and the bone fell out. I let it rest for an hour.. what kind of smoker do you have to smoke it for that long?
I did mine at 220, and that's when the butt said it was ready. It was most excellent. 18 to 20 is what it usually takes mine. I have had 16 and I have had 23, but 18 to 20 is average. But to me, 250 to 275 isn't low and slow. LOL..... its all in what you are used to and how you cook.
- Let's talk pork..
SmokingMeatForums.com Top Picks
- Hawg Heaven Rub
- › Corned beef and hash 13 minutes ago
- › First brisket help 15 minutes ago
- › SOUS VIDE PASTRAMI, A FIRST FOR ME! 27 minutes ago
- › 2nd cheese smoke attempt 45 minutes ago
- › BACON (Extra Smoky) 49 minutes ago
- › New smoker from Taunton 1 hour, 21 minutes ago
- › Rib Steaks in The Snow 1 hour, 24 minutes ago
- › Hello from newbie in Portland, Oregon 1 hour, 27 minutes ago
- › New Member to the Smoking forum 1 hour, 30 minutes ago
- › 96x30" trailer build 1 hour, 37 minutes ago
- › Brinkmann 805-2101-S Pitmaster Deluxe Smoke 'N Pit by cdpromo1
- › Davy Crockett by accunlmtd
- › Traeger Junior Pellet Grill by Joe Fenn
- › Camp Chef SmokePro LUX Pellet Grill by Joe Fenn
- › Black Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker... by Sauced
- › Nesco VS-02 Food Vacuum Sealer, Black/Silver by Sauced
- › FireBoard - Cloud Connected Smart Thermometer by SmokinAl
- › Masterbuilt XL 44 propane smoker by comer4tide
- › Sausage And Jerky Makers' Bible: The Home Processor's... by Kirby27
- › Great Sausage Recipes and Meat Curing by Rytek Kutas by scubohuntr
- › Dr. Baker's Famous Chicken BBQ
- › CURING INFORMATION BY NEPAS
- › Goodly Vacuum Sealer
- › Differences Between Spareribs, St. Louis...
- › Pre-Proportioning Mix Ingredients
- › Smoked Octopus on Taro "toast" slices
- › ABT with sausage, and grated cheese.
- › Maintaining Grinder Plates and Knives
- › FDA Curing and Smoking Regulations
- › Wild Hawg Rub