first shoulder

jetwrench34

Newbie

Original poster

Dec 22, 2009

16

10

• Jan 29, 2010

• #1

getting ready to smoke my first pork shoulder and was plaining to go to 145 then foil rap and into the cooler till it gets to 165. just wondering roughly how much time per pound i should figure for. i have a small 5# .

 

placebo

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Jul 24, 2007

969

12

Sacramento, CA

• Jan 29, 2010

• #2

The rule of thumb is 1.5 hours per pound @ 225. Are you slicing?

 

jetwrench34

Newbie

Original poster

Thread starter

Dec 22, 2009

16

10

• Jan 29, 2010

• #3

thinking pulled maybe slice some

 

grillin_all_day

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Jun 5, 2008

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Barksdale Air Force Base, LA

• Jan 29, 2010

• #4

If you're going to do pulled, you'll want to get to 165, then foil. After that, I take mine to 205, then wrap it in a couple of towels, throw it into a cooler, then throw an old blanket over it for about 1.5-2 hrs to let the juices re-distribute.

 

mballi3011

Gone but not forgotten. RIP

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Mar 12, 2009

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• Jan 29, 2010

• #5

I would also smoke it to 165* and then foil it and then take it to about 200 or so and then towel and cooler it for atleast an hour if not more and then you could slice some and then pull the rest. It should be really tender.

 

the dude abides

Master of the Pit

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Jul 12, 2008

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Des Moines, Iowa

• Jan 29, 2010

• #6

What ^^^they^^^ said.

 

fire it up

Smoking Guru

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Feb 24, 2009

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South Jersey

• Jan 29, 2010

• #7

Looks like I'm in good company because I'm with all these guys, 165 and foil, 205 and wrap and rest minimum one hour and I have held them that way for up to 6 hours before pulling.

 

jetwrench34

Newbie

Original poster

Thread starter

Dec 22, 2009

16

10

• Jan 29, 2010

• #8

foil and leave in smoker till 200 or in cooler till 200?

 

fatback joe

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Jun 13, 2007

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Hampden, MA

• Jan 29, 2010

• #9

Smoker......cooler after it hits 200

 

donnylove

Meat Mopper

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Feb 3, 2009

211

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Billings, MT

• Jan 29, 2010

• #10

Temperature may increase very slightly after you take it off the smoker and put it in the cooler, but not by much. The reasoning for putting your fully-cooked butt in the cooler is to allow the juices to redistribute throughout the meat (they've all run to the center to get away from the heat) before slicing. Good luck and don't forget to post pics!