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5 and 1/2 pound pork shoulder on Electric Smoker: How long?

post #1 of 18
Thread Starter 

How much time should I allot for this and at what temp should I smoke it at?

 

Was thinking 225 but seeing more thoughts toward 275.  

 

I am looking for pulled pork and wondering how much time I should plan on this taking?

 

Thanks for any help?

 

Any smoke preferences would be helpful too.   I was thinking Cherry or Apple

post #2 of 18

At 275°F you should plan on 1.5 hours/Lb. I always add a 2 hour CYA/Rest period. You can always foil and towel in a cooler, up to 5 hours, if done early. But if you're running late...Hungry People are ANGRY People! Been there.:hit: I am a fan of Apple but Cherry is good as well. You can even mix them, best of both...JJ

post #3 of 18

Can someone please explain to me the purpose of putting the pork in a cooler?

Why not just put it in a tin try and leave it on the stove?

Do you put foil and then paper towels?

 

Im a rookie. Please explain.

 

Thank you

post #4 of 18

Insulates , keeping heat developed in the Meat9during Smoking) to remain longer thus cooking a bit more. Plus it aids in tenderizing as it remains hot.. Using this trick you can "hold" a piece of meat of several hours , delaying any pathogen

 

production from sitting out in ambient temps.

 

I preach patience, use it and you'll be a happy Smoker...

 

Have fun. . .

post #5 of 18
The rest period in a cooler lets the meat cool very slowly, which allows the juices to redistribute and as Oldschool said, the meat to further tenderize.
That's my take anyway, though others may have different explanations. What I can tell you is, whatever the science behind it, it helps a lot. Rested pulled pork versus non rested seems to be juicier and much more tender.
post #6 of 18
Thread Starter 
Quote:
Originally Posted by Mdboatbum View Post

The rest period in a cooler lets the meat cool very slowly, which allows the juices to redistribute and as Oldschool said, the meat to further tenderize.
That's my take anyway, though others may have different explanations. What I can tell you is, whatever the science behind it, it helps a lot. Rested pulled pork versus non rested seems to be juicier and much more tender.


Guessing a smaller cooler would be better to keep the heat in?

post #7 of 18
If there's extra room just pack a few towels around it. Mine were foiled, I pulled them out of the smoker and wrapped with another 2 layers of foil, then wrapped in 1 towel with other towels towels taking up the empty space.
post #8 of 18

The guys have it covered. Fallow what they said and you will be a happy camper. 

Remember to post a Qview or Bottom.gif

Happy smoken.

David

post #9 of 18

The cooler, one just bigger than the meat, although towels or blankets taking up space around foiled meat is fine, has multiple functions. It is better to serve hot meat without having to reheat. Resting meat helps retain moisture. Cooler resting allows additional time at temps above 160°F for additional connective tissue breakdown giving a very tender fall apart Butt. Cooler resting lets you get the meat done up to 5 hours early so you can finish setting up for dinner and/or gives time to spend with guests, not standing outside in 10° weather trying to maintain a fire and temp in your smoker. For Safety, it is important to keep meat at or above 140° so if for any reason the cooked meat gets contaminated, folks picking pieces off with dirty fingers, the bacteria can't multiple and make your guests sick.

 

If everything goes perfect, meat finishes on time, is at the desired IT and tenderness, all the guests are there and seated, the rest of the meal is ready to go to the table and there is nothing to do but pull the meat and serve...Then there is no need to cooler rest. Just set the meat on the counter, rest until cool enough to handle, 30-60 minutes, pull it and serve.

 

I hope this helps...JJ

post #10 of 18
Thread Starter 

Thanks for all the help on this.   It turned out GREAT!.   I've had some hits and misses as I experiment with this smoker but this was a huge hit.  

 

I decided to see how long it would take at 225 and after ten hours I was sitting at about 175 internal temp.  I bumped it up to 275 for the rest of the way and it finished at 203 internal degrees at about the 13 hour mark.   Foiled and put in cooler for another hour (was running out of time or I would have done it for two hours).   Shredded fantastic,  Tender.   Used 100% cherrywood and it complemented the pork perfectly.    I had some with bbq sauce (Wolfden) and some plain and preferred it plain as I got a much better smoke flavor to it when it was by itself.

 

A couple follow up questions:

 

1.   Any drawbacks to raising the temp from 225 to 275 like I did as it was cooking?

 

2.  I cooked this in a foil pan in the smoker.   Cut down on the mess.   Any drawbacks to this?   I'm guessing there must be or it would be the suggested way of cooking it.

 

Thanks again.

post #11 of 18
Any pics?
post #12 of 18

Pork can be smoked at any temp between 225 and 350°F, the whole time or a combo of temps depending on the amount time you have to wait. A foil pan does cut down on the mess and can have the meat directly in the pan or place the meat on a rack and the pan directly below on the next rack. If smoking in the pan directly, it is a good idea to turn the roast every hour or so, to get equal smoke flavor and bark on all sides...JJ

post #13 of 18

Turbo?  Do you own a probe thermometer like a Maverick?  I cook my 8.5 lbs pork shoulders at 250 and have never exceeded 10 hours.  So, 13 hours for your 5 1/2 lbs piece of meat is tripping me out.  For my peace of mind, I'd love to know if your 225 was true 225 in the box or just the gauge reading. 

post #14 of 18
Thread Starter 

I do have a maverick two prong but only used the one in the meat this time as I was not around most of the time.   It was very cold but us.   15 degrees or so.   And this was on an electric smoker so from my readings in the past it seems to drop and go up....generally pretty close to the temp it says it is from the times I checked..

post #15 of 18
Thread Starter 

Sorry.  I need to remember that part.   My mistake.  Next time.

post #16 of 18
Thread Starter 
Quote:
Originally Posted by SuperDave View Post
 

Turbo?  Do you own a probe thermometer like a Maverick?  I cook my 8.5 lbs pork shoulders at 250 and have never exceeded 10 hours.  So, 13 hours for your 5 1/2 lbs piece of meat is tripping me out.  For my peace of mind, I'd love to know if your 225 was true 225 in the box or just the gauge reading. 

I do have a maverick two prong but only used the one in the meat this time as I was not around most of the time.   It was very cold but us.   15 degrees or so.   And this was on an electric smoker so from my readings in the past it seems to drop and go up....generally pretty close to the temp it says it is from the times I checked..

post #17 of 18
Thread Starter 
Quote:
Originally Posted by beefy bill View Post

Any pics?

Sorry.  I need to remember that part.   My mistake.  Next time.

post #18 of 18
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

Pork can be smoked at any temp between 225 and 350°F, the whole time or a combo of temps depending on the amount time you have to wait. A foil pan does cut down on the mess and can have the meat directly in the pan or place the meat on a rack and the pan directly below on the next rack. If smoking in the pan directly, it is a good idea to turn the roast every hour or so, to get equal smoke flavor and bark on all sides...JJ


Thanks.   Didn't think of turning it but it seems some parts of this have better smoke than others so that is probably what happened.

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