Assistance please

[roger47]

Some assistance please. How long to smoke a 7.5 lb Picnic Pork Shoulder bone out. I'm using a Traeger.

 

[schlotz]

Really depends Roger. What temp and equipment? Are you wrapping at the stall? Lots of variables here which can effect the time required. I usually smoke at 225 and it hits the stall somewhere between 4-5.5 hours (155-160). Wrapped in dbl foil then cranked up to 300 it approaches 205 IT anywhere from 2-3.5 hours later. Each piece of meat is different so time varied. Meat basically gets done when it wants to. Having a inserted temp probe is very helpful to understand the IT. Would suggest you consider tying the shoulder up to keep the thickness more even.

 

[SmokinAl]

Until the internal meat temp is 200-205 if your going to use it for pulled pork.
At 225, that should take around 14-15 hours.
Al

 

[Rafter H BBQ]

Doing pulled pork I'am assuming? Depending on your temp, I smoke them round 275*... Plan on about an hour and a half per pound! If doing pulled pork, keep an eye on your IT & start checking for doneness at 198* IT, but usually it'll be done somewhere between 200-205* IT! Some folks will wrap in foil or non waxed butcher paper when it hits the stall, that's personal preference. I don't generally wrap, I just let it ride. You can also bump the temp up a bit to push thru the stall as well! When it's done, don't forget the rest... Wrap it in foil or butcher paper, wrap up in an old towel or two & put in a cooler for at least an hour. I just use my camping cooler. This is just my opinion, I'm sure you'll get plenty more responses. Good luck & post some pics if ya can!

 

[roger47]

Doing pulled pork I'am assuming? Depending on your temp, I smoke them round 275*... Plan on about an hour and a half per pound! If doing pulled pork, keep an eye on your IT & start checking for doneness at 198* IT, but usually it'll be done somewhere between 200-205* IT! Some folks will wrap in foil or non waxed butcher paper when it hits the stall, that's personal preference. I don't generally wrap, I just let it ride. You can also bump the temp up a bit to push thru the stall as well! When it's done, don't forget the rest... Wrap it in foil or butcher paper, wrap up in an old towel or two & put in a cooler for at least an hour. I just use my camping cooler. This is just my opinion, I'm sure you'll get plenty more responses. Good luck & post some pics if ya can!

Thank you very much for that. I'm gathering all the info from you experts in this!!!

 

[roger47]

Really depends Roger. What temp and equipment? Are you wrapping at the stall? Lots of variables here which can effect the time required. I usually smoke at 225 and it hits the stall somewhere between 4-5.5 hours (155-160). Wrapped in dbl foil then cranked up to 300 it approaches 205 IT anywhere from 2-3.5 hours later. Each piece of meat is different so time varied. Meat basically gets done when it wants to. Having a inserted temp probe is very helpful to understand the IT. Would suggest you consider tying the shoulder up to keep the thickness more even.

Thanks muchly schlotz. As per my other reply to the others, I'm very grateful for the advice from you pros.

 

[roger47]

Until the internal meat temp is 200-205 if your going to use it for pulled pork.
At 225, that should take around 14-15 hours.
Al

Thanks again Al!!!

 

[roger47]

Some assistance please. How long to smoke a 7.5 lb Picnic Pork Shoulder bone out. I'm using a Traeger.

Many thanks to all who have offered advice. I'm learning from you guys.

 

[sauced]

Also...if you cook it at a higher temp, you will cut down on total time. I would recommend, smoking it to till it hits the stall, around an IT of 165, then wrap it up and continue to cook till the IT hits 205....for pulled pork. I usually smoke mine at a temp of 275 as my smoker likes to run on the hotter side.

 

[roger47]

Doing pulled pork I'am assuming? Depending on your temp, I smoke them round 275*... Plan on about an hour and a half per pound! If doing pulled pork, keep an eye on your IT & start checking for doneness at 198* IT, but usually it'll be done somewhere between 200-205* IT! Some folks will wrap in foil or non waxed butcher paper when it hits the stall, that's personal preference. I don't generally wrap, I just let it ride. You can also bump the temp up a bit to push thru the stall as well! When it's done, don't forget the rest... Wrap it in foil or butcher paper, wrap up in an old towel or two & put in a cooler for at least an hour. I just use my camping cooler. This is just my opinion, I'm sure you'll get plenty more responses. Good luck & post some pics if ya can!

I plan on doing this first thing tomorrow morning (5:00am) applying the advice I have received and I will definite post photos.
cheers

 

[roger47]

Also...if you cook it at a higher temp, you will cut down on total time. I would recommend, smoking it to till it hits the stall, around an IT of 165, then wrap it up and continue to cook till the IT hits 205....for pulled pork. I usually smoke mine at a temp of 275 as my smoker likes to run on the hotter side.

Thanks Sauced. I think I'll try that method of using a higher temp and then wrapping at the stall point.
roger

 

[roger47]

Really depends Roger. What temp and equipment? Are you wrapping at the stall? Lots of variables here which can effect the time required. I usually smoke at 225 and it hits the stall somewhere between 4-5.5 hours (155-160). Wrapped in dbl foil then cranked up to 300 it approaches 205 IT anywhere from 2-3.5 hours later. Each piece of meat is different so time varied. Meat basically gets done when it wants to. Having a inserted temp probe is very helpful to understand the IT. Would suggest you consider tying the shoulder up to keep the thickness more even.

Here's a photo of the

Doing pulled pork I'am assuming? Depending on your temp, I smoke them round 275*... Plan on about an hour and a half per pound! If doing pulled pork, keep an eye on your IT & start checking for doneness at 198* IT, but usually it'll be done somewhere between 200-205* IT! Some folks will wrap in foil or non waxed butcher paper when it hits the stall, that's personal preference. I don't generally wrap, I just let it ride. You can also bump the temp up a bit to push thru the stall as well! When it's done, don't forget the rest... Wrap it in foil or butcher paper, wrap up in an old towel or two & put in a cooler for at least an hour. I just use my camping cooler. This is just my opinion, I'm sure you'll get plenty more responses. Good luck & post some pics if ya can!

Followed the advice from you fellas and it it turned out fantastic!! Hopefully this photo will get through.