or Connect
New Posts  All Forums:Forum Nav:

Pork Shoulder

post #1 of 25
Thread Starter 
Alright, Ive got a 10 lb pork shoulder and have never smoked anything this big. Have done sucessful fatties, and some 3 lb tenderloins. How long are we talking to get it done. Are there any special techniques to keeping the heat up. Havent had a problem doing it for 3-4 hrs but dont want to get caught in the middle of the smoke with my pants down. I have seemed to go through alot of charcoal and wood on my other smokes or maybe its normal dunno. Help me out if you can. Thanks
post #2 of 25
General rule of thumb is 1 1/2 hours per lb. 10lb would be about 15 hrs. You could be in for a long night-but it is worth it
post #3 of 25
I agree, about 15 hours. Wait until the internal temp is 165 then double foil wrap then back in the smoke until 205 then pull it off and wrap in towels and stick it in a cool bag for a couple of hours.

As for the high charcoal\wood usage do a search for the "Minion Method" that vastly reduced my charcoal usage and helped maintain a far more even chamber temperature.

Good luck and enjoy :D

post #4 of 25
this is a cut and paste from one of dutch's posts..........

Here is part of a discussion about the time/weight formula. This was concerning a beef brisket but it applies to pork butts and shoulders too.
The formula of X lbs at 1.5 hours works out great IF you don't have the temp. plateau that is often found in large muscle mass cuts like briskets and pork shoulders (butts and picnics) to contend with. Smokers experience this plateau at around 150-160* and it seems that the temp sits there forever (3-5 hours or longer). That is why it is often suggested that you have a good probe thermometer (Digital is great). The plateau works to your advantage-it's during this time that the connective tissue is breaking down and releasing it's moisture into the surrounding meat. Unfortunately, there is no getting around this plateau-increasing the chamber temps doesn't speed up the break-down- all it does is dry out the meat.
post #5 of 25
That copy/paste from dutch is great information. Do you guys ever rotate or flip the butt while smoking? Or is it best to leave the position alone?
post #6 of 25
Thread Starter 
Thabks walking dude and dutch. What about brining never tried it. is that something you would do to that
post #7 of 25
muscle.........as i said in the turkey leggs post........i brine all poultry AND my butts.........really like it, and helps with the juicyness..........i use a molasses brine

cb.......some flip.......some smoke fat cap up.......some smoke fat cap down........i smoke with it down, because, in MY opinion....as the fat cap melts, it will wash your rub off........butt thats MY opinion.........i also never flip..........but my understanding, in using a UDS, you need to flip, as you are cooking over direct heat...........
post #8 of 25
Not much exp here , I've only done one butt and one picnic . What I found on the picnic was that with that big arm bone it took a bit of extra time to get to pulling temp. Could've been just the piece of meat , but , never hurts to plan on an extra few hours wink.gif
post #9 of 25
phil............during my reading up on shoulders yesterday.......the picnic has some firmer meat on it, that needs to be CUT off, and then chopped.......its almost ham like........
post #10 of 25
I'm with WD here, I cook them fat cap down and don't flip em. I have a SNP though. IMO if you flip your butt you might have a bad crack up. wink.gif
post #11 of 25
Thread Starter 
WD where did you read that cause this is a picnic that I have It says pork shoulder picinic on the label.
post #12 of 25
LOLOL sg........i always heard, its a hairy crack up........LOLOLOL
post #13 of 25
geez dude...........searching pages and pages of a 7 page search i did on shoulders..........i will try to find it
post #14 of 25
Thread Starter 
Ill look also. Didnt know if it was on here or somewhere else
post #15 of 25
no...........here..........i just typed in shoulder, and topics only, in advanced search
post #16 of 25
As previously said, a butt that size will be at or around 15 hrs. I don't flip, fat cap down, no brine just rubs, no foil, and I'll give you another tid bit of advice. I take butchers twine and tie them two times length ways, and two two times across the width. This helps alot when you pull them of the smoker grate. Some times they may stick to the grate, and the string helps them hold together. When they get to pullin temp, they will be falling apart. Here is a link to my last all nighter with two butts. HTH.

post #17 of 25
Boy butts and bondage this thread is getting racey.biggrin.gif

I am thinking it is going to be more like 17 hours including rest time. if it was me, I would take a nap start in the wee-hours of the morning (no wonder my neighbors hate meeek.gif ) 17 hours later enjoy the fruits of my labor with some friends.
post #18 of 25
Thread Starter 
HAHA crusty. Yea im planning on having some beer and some good music. Luckily my neighcors (I Live in an apatment) are all young so they will probably be out with me relaxing. and luckily its cooling off outside.
post #19 of 25
post #20 of 25
Thread Starter 
Thanks WD your a lifesaver. Cant wait to get this thing going.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork