13.5 lb Pork Shoulder

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Original poster
Mar 10, 2007
Sacramento CA
My wife got a great deal on a 13.5# boneless shoulder and couldnt pass it up.
Now she thinks I need to stay up the 20+ hours it takes to cook it!
(actually I dont really mind

Will cutting it in half before I smoke it shorten the required smoking time that much? Since the diameter will still be the same, I assume that it will need just as much time to cook the center.
Also, I'm doing all of the meat at the same time, so I think that might make the smoke longer as well.

Any advice?
Not sure what the answer is....but I sure wouldn't mind having the problem.

That is going to be one fine shoulder when you get done!

Be sure to take some pics so we can all enjoy your experience!!!
Sounds like some good grub coming up! Cutting them in half is supposed to reduce the cook time and you will have more bark with the addition of the sides from the cut. How much the cook time is reduced I'm not sure since I've never tried it my self. As far as the smoke time, most will stop the smoke at an internal of 140 degrees give or take a few degrees. We'll be waiting on the pics!
Yeah from my past experience, its really hard to overcook, so I'll just start as early as possible.

I'll take pics for sure!
I agree with WV, cutting it will give you more surface for rub as well. Here is a link to SoFlaQer finishing sauce. i think it will give it that litle extra kick we all strive for. i have not used it personally but it is very close to a finishing sauce I use, and not to mention everybody here raves about it!

As far as the cook time not really sure if it will cut it down, seems like it would, but hte temp is the really guide anyway!

Good luck and keep us posted!!

Sounds like there is going to be A LOT of good eating at your place.
Rather than cutting it in half,I would cut it 3.
That way they're only 4.5 lbs. each,which means more rub,more bark,and of course ,MORE SMOKE!!
If you could post a pic before you cut it would be cool too.
Do good!
If you cut it through the longest lenght you'll have less thickness for the heat to have to penetrate. If you want a roast you coud always tie it up if your pulling it it doesn't much matter.
Ditto on what everyone else said, plus I'll add this: We need a map to your house.
You're lookin good there. I know that Christmas eve feeling. Guess what? It will feel even better when it turns out the way you planned. Keep us in the loop.
Ooops. Sorry no pics. i had too many beers and forgot all about pics.

Brought them up to 170, foiled it, got 'em up to 190, rested 1 for 1 1/2 hours, the other one rested for about 3 hours.

We ate the first one, and i saved the 2nd for tomorrow.

My wife is going to try to make carnitas with the 2nd.
I think her plan is to pan fry it in about 1/2 inch of oil to crisp it up, add some peppers for heat.

On a side note, my neighbor came out and asked if i wanted his hickory stash because his wife doesnt like the taste of the smoked meat.
Its a Win-Win. I get benefit of free wood, and dont have to share since they dont like it.
Well, HE probably does, maybe I'll give him a taste.

Time for sleep...
Caught this thread too late. I was going to suggest that you try different recipes side by side for testing sake.

Love the carnitas I have a recipe from this forum somewhere I will attempt to find it
"Ooops. Sorry no pics. i had too many beers and forgot all about pics.

We ate the first one, and i saved the 2nd for tomorrow. "


Sheesh! Newbies - all will be forgiven if you take pix before you eat the second one tomorrow!
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