pork shoulder help

Discussion in 'Pork' started by ga.rick, Jul 15, 2010.

  1. ga.rick

    ga.rick Smoke Blower

    hey folks brotherinlaw wants me to smoke a 19lb whole shoulder he bought. 

    going to be doing it in  a 22.5 wsm, question is do i need to cut it in half or

    just smoke the whole thing time is not a problem. i was just thinking about it

    from a safety issue. buy the time i cut the skin off and trim a little its probally

    going to be more like 16 or 17 lbs. any input or thoughts on procedure would

    be greatly appreciated.
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    You don't need to cut it in half but it will cut way down on your time if you do. When they get that big it can take a really long time to get done and you may have issues with your danger zone but that will probably depend on how thick it is. I have done briskets that weigh more than others but they take less time because they weren't as thick. Just something to take into consideration. Just because it weighs more doesn't always mean it will take longer if it isn't as thick. You also have to take into consideration the fat content. The more fat in there the longer it will take to break down all of that goodness. Are you looking to pull the sholder for pulled pork?
  3. ga.rick

    ga.rick Smoke Blower

    yes it will be for pulled pork. when folks cook a whole hog do they up the temp a little

    to get it past that 140* certain amount of time thing ? i was thinking maybe between

    250* to 300* range.

    thanks for reply.

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