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Whole pork shoulder temp question

post #1 of 5
Thread Starter 
We butchered a hog and I have a whole pork shoulder in my MES. It was a 20 pound shoulder and I cut it in half so it would fit. It's bone in. I have cooked for 16 hours at 235 and the temp on the largest butt is 186. My question is since serving time is 7-8 hours from now about how fast will IT go from 186 to 200 at 235. I know you can't be exact but a rough time would help for planning. I have considered turning smoker temp down to 225. Thanks for your help.
post #2 of 5

I would think you will be there in a couple of hours.

Yes you can drop the temp to 225.

When it's done just wrap it in foil & towels & put it in a dry cooler.

It will stay hot for several hours, then pull it when you are ready to eat.

 

Al

post #3 of 5
Quote:
Originally Posted by thasista View Post

We butchered a hog and I have a whole pork shoulder in my MES. It was a 20 pound shoulder and I cut it in half so it would fit. It's bone in. I have cooked for 16 hours at 235 and the temp on the largest butt is 186. My question is since serving time is 7-8 hours from now about how fast will IT go from 186 to 200 at 235. I know you can't be exact but a rough time would help for planning. I have considered turning smoker temp down to 225. Thanks for your help.

 

I would not drop the temp, in fact I would raise it to 250° at minimum.

Have you taken another temp since you posted 4 hours ago?

post #4 of 5
Thread Starter 
Quote:
Originally Posted by cliffcarter View Post

Quote:
Originally Posted by thasista View Post

We butchered a hog and I have a whole pork shoulder in my MES. It was a 20 pound shoulder and I cut it in half so it would fit. It's bone in. I have cooked for 16 hours at 235 and the temp on the largest butt is 186. My question is since serving time is 7-8 hours from now about how fast will IT go from 186 to 200 at 235. I know you can't be exact but a rough time would help for planning. I have considered turning smoker temp down to 225. Thanks for your help.

 

I would not drop the temp, in fact I would raise it to 250° at minimum.

Have you taken another temp since you posted 4 hours ago?


Thanks for the replies. I left the temp at 235. The smaller half hit 235 about 15 min ago and is now in a cooler pre warmed with boiling water. (Emptied of course). I ate some of the bark that stuck to the grill and OMG. Foodgasm. The larger 1/2 that I posted about is at 197.

4c844d4e34cd89675b85a620b7abfba1.jpg



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post #5 of 5
Thread Starter 
Oops. Typo. The smaller half hit 200 not 235


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