Hi everyone-
I ordered a 14lb pork shoulder the other day and for some reason a 25lb beast showed up. I’ve never smoked one so large and could use some advice/help! Typically I would inject, rub, and then smoke at 225 until around 150 IT, then put in a pan with some apple juice and foil. At 200 or so I remove foil and glaze. With this size though I am worried about injecting and the danger zone. I’ve never even considered that before but came up as a risk when I poked around. Also, I don’t really have any disposable pan that will fit this thing unless it’s hanging out from one end. I measured and the shoulder just barely fits in my XL green egg. Any thoughts on cooking plan would be much appreciated!!! Thx
I ordered a 14lb pork shoulder the other day and for some reason a 25lb beast showed up. I’ve never smoked one so large and could use some advice/help! Typically I would inject, rub, and then smoke at 225 until around 150 IT, then put in a pan with some apple juice and foil. At 200 or so I remove foil and glaze. With this size though I am worried about injecting and the danger zone. I’ve never even considered that before but came up as a risk when I poked around. Also, I don’t really have any disposable pan that will fit this thing unless it’s hanging out from one end. I measured and the shoulder just barely fits in my XL green egg. Any thoughts on cooking plan would be much appreciated!!! Thx