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Costco Pork Shoulder

post #1 of 7
Thread Starter 

My question is this....I purchased a 12 lb pork shoulder at Costco.  When I opened it up it was in two pieces.  If I am using my electric smoker at a temperature of 225 degrees, and I am going by the advice of 1-1/2 hours per pound to cook, how much time should I plan on needing?  Do I look at this piece as 12 lbs or (2) 6 lb pieces?  

 

The party I am attending will begin eating at 2pm.  Based on that start time what time should I begin the process?  Thanks!

post #2 of 7

It would be based on 6 lbs

post #3 of 7

It's 2-2.5 hours / lb start to finish time (remember you need to let the shoulder sit in a cooler for 1-2 hours).  If youre just doing the 6 pounder and foiling, its probably slightly under 2 hours / lb. 

 

What did you pay for your butts?  I started a Costco meats thread.  Post your findings here:

 

http://www.smokingmeatforums.com/t/230022/costco-meats-thread-pricing-and-favorite-cuts

post #4 of 7
Quote:
Originally Posted by jml1187 View Post
 

My question is this....I purchased a 12 lb pork shoulder at Costco.  When I opened it up it was in two pieces.  If I am using my electric smoker at a temperature of 225 degrees, and I am going by the advice of 1-1/2 hours per pound to cook, how much time should I plan on needing?  Do I look at this piece as 12 lbs or (2) 6 lb pieces?  

 

The party I am attending will begin eating at 2pm.  Based on that start time what time should I begin the process?  Thanks!

 

Like Piney said---Go by what it takes for one of them.

 

I actually figure a little more than the biggest of the 2, because of the extra cold meat going in at the beginning.

 

You can't go by the pound when figuring time---It's more of a Thickness thing.

 

Here's a 7 pounder I did, which will probably be close to yours----It took 11 hours of actual cooking time:

Link:

 
Remember it's better to be done early & let it rest, than it is to be done late & make people wait.
 
 
Bear
 
post #5 of 7
Quote:
Originally Posted by Bearcarver View Post
 

 

 
Remember it's better to be done early & let it rest, than it is to be done late & make people wait.
 
 
Bear
 

 

+1.  Nothing like hungry guests to make you premature pull your meat.

post #6 of 7
They will be done when they're done. I would go more on IT than time. When each one gets to +/- 160* then wrap them with a little moisture and return to the cooker until they reach 200*-205*. Let them rest, covered in a cooler for about an hour and then pull. Add back the juices and some finishing sauce and pull to your preference.
Good luck and good smoking, Joe.
post #7 of 7
Thread Starter 
Thank you everyone for your input. I feel better about going into this shoulder. I think if I start it tonight I should have enough time. Agreed on the better to be early. Nothing like that feeling of....oh no it's still not done. I have a crock pot I can put it in with a temperature control so if it is done really early, which I doubt, I have an option to keep it warm. I plan on keeping it wrapped in foil in a cooler with a towel for at least two hours so that should help.

As for the cost it ran $24 at Costco for an 11.85 lb shoulder. Happy Smokin'

J
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