Pulled pork question

[Smoking Allowed]

I haven't seen a single Boston butt go much more than 9, maybe 10 pounds. Any larger package has always been a 2 pack.

Or it could be the whole shoulder with the picnic still attached, but yes, I agree completely.

 

[DemonPit]

I've been doing 250. I don't have a 275 option, 225, 250, 300. Next pork shoulder I'll try at 300.

 

[HalfSmoked]

I have a problem with hot and fast it cuts down on beer time.

Warren

 

[DemonPit]

I have a problem with hot and fast it cuts down on beer time.

Warren

Maybe swap a beer for a margarita!

 

[DougE]

Maybe swap a beer for a margarita!

Or add a boiler maker in here and there.

 

[DougE]

I've been doing 250. I don't have a 275 option, 225, 250, 300. Next pork shoulder I'll try at 300.

I have gone that high. Pork butt doesn't care. I take it it's a pellet grill by the temp choices so I would recommend at least an hour (preferably 2) on the lowest setting where it makes more smoke before cranking the temp.

 

[JLeonard]

I cook where ever the cooker wants to settle in at. Anywhere from 225-300 degrees. Got tired of fighting it trying to force it run 225.

Jim

 

[Fueling Around]

I use a pellet pooper for full shoulder cuts.
I agree with DougE than anything more than 8# is a twin pack which you will appreciate for dealing with 2 pieces instead of 1 massive slab.

The pooper I can get 250° with some coaxing. The forced air (hence convection oven) does cook the shoulder faster, but I've never noticed a problem. I usually foil pan wrap and into the kitchen oven to finish at the stall.
I use a smoke tube in the pooper so I never start at the lowest "smoke" temp

 

[senorsmokey]

I agree. No need to start out at smoke setting with a smoke tube . I run at 250 from start to finish.