And now for my next trick...

[vayank5150]

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• vayank5150
• Feb 15, 2013

Using Bill's rub (thank you, PGSmoker)! Due to time constraints, I will have to transfer to the oven again, but hope for a better overall result than my first butt.

 

[vayank5150]

Ok, noob question: this is the second boneless shoulder I have bought from Costco and both came out of the package like this:

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• vayank5150
• Feb 15, 2013

So, is this one shoulder or two? Regardless, I did my best to twine them together:

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• vayank5150
• Feb 15, 2013

And here it is rubbed and ready to go in the fridge over night:

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• vayank5150
• Feb 15, 2013

 

[s2k9k]

It was probably one shoulder before they removed the bone.

I think I would have just smoked it as two pieces.

Let us know how it goes tied together.

 

[toby bryant]

That is two small shoulders. In the future you can either cook them both without twining or freeze one for later. You mentioned a time constraint, they will cook a little faster separately as well.

 

[pgsmoker64]

Looks like a great start Mike!

Can't wait to see it smoked up!  You doing this tomorrow?

 

[vayank5150]

Hey, Bill. Yes planning on putting them on the smoker early as we have guests coming over early afternoon and my wife offered pulled pork!

 

[s2k9k]

Hey, Bill. Yes planning on putting them on the smoker early as we have guests coming over early afternoon and my wife offered pulled pork!

If you want it done by early afternoon I think I would cut that string and smoke two, they will cook faster. You don't want your guests sitting around waiting.

 

[vayank5150]

I hear you. But while they are arriving early afternoon, I believe we plan eating dinner around 6ish?

 

[pgsmoker64]

I hear you. But while they are arriving early afternoon, I believe we plan eating dinner around 6ish?

Hey Mike, listen to Dave.  The butts will get done quicker as two separate butts instead of one big one tied up!

Dave is the man!

Bill

 

[vayank5150]

This is why I love this place. Thanks, guys! I actually got a buddy of mine at work to buy a smoker this week just by talking about it so much. He is even closer, Bill. He lives in Hopewell!

 

[pgsmoker64]

This is why I love this place. Thanks, guys! I actually got a buddy of mine at work to buy a smoker this week just by talking about it so much. He is even closer, Bill. He lives in Hopewell!

I moved to Hopewell when I was 10 - graduated from HHS in 1982.  LOL

Small world!

Bill

 

[vayank5150]

I moved to Hopewell when I was 10 - graduated from HHS in 1982.  LOL

Small world!

Bill

Wow. Maybe you know him too! He bought a Masterbuilt propane smoker from Basspro.

 

[s2k9k]

Not sure how early you are planning to put it on but that's a 10# piece of meat and it could go 1.5 - 2 hours per pound, you do the math. It looks like one piece is a little smaller, probably about 4 lbs so it could be done in 6-8 hours and should be enough to get your guests (not sure how many) going and if they want more the other should be ready when they are.

Just a suggestion! It's always better to have it done early (you can hold it and keep it warm) then have hungry guests waiting!

 

[vayank5150]

But if I plan to move it to the oven after IT hits 150, I should be ok right?

 

[s2k9k]

Depends on the temp of your oven.

 

[vayank5150]

275?

 

[s2k9k]

I've smoked a lot of butts and always did them at about 225*-240* and 9 lbers always took 18-22 hours. The last one I did I cranked it up to 280* and it was done in 10 1/2 hours, it was 9 lbs. It was just as (if not more) tender and juicy as any I had done in the past.

I don't really promote this on here much because everyone loves it low n slow (and I do too) but I am thinking I like the hot n fast also!

So that is an option also. I just would really hate if your guests showed up and the food wasn't ready (I've read that story many times before), again it's easy to hold it but it's hard to speed it up!

 

[vayank5150]

Thank you very much for the advice!

 

[s2k9k]

You are very welcome! Keep us posted how it goes and as you know we are always here to help you through it!

 

[vayank5150]

Switching back to briquettes in hopes of better temp control.

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• vayank5150
• Feb 16, 2013