Pork Shoulder Split in half

[funkenhoser]

Hi everyone,

I just picked up a pork shoulder from Costco. I opened it up this morning with the expectation of a 9hr cook day, only to find out the shoulder has been pre sliced down the middle bone in one side only. Any ideas on how this will affect my smoke/cook time?

Thanks in advance
Funk

 

[tropics]

It will cook faster.
I would tie them to make a more round shape for an even cook

 

[BB-que]

Base smoke time off what a the bigger half would take based on it weight.

 

[chef jimmyj]

The cook time estimate will be based on the heaviest piece. But generally, Half a Roast, Half the Time.
If you plan to Pull it there is no big gain by Tying. Tied Roast cook more evenly, Yes, but that is mostly for edge to edge even doneness, say Med/Rare Beef. Tied meat also holds a Pretty Shape for even slices and plate presentation. Tropics suggestion to tie makes a Valid point but will not have a big impact on Pulled Pork...JJ

 

[BrianGSDTexoma]

Sounds like more bark to me!

 

[sandyut]

what is the weight of each or total purchase weight? Costco only sells pork butts in two packs - at least where I am.

 

[thirdeye]

What is up with Costco? I've heard about this, and aren't they the ones slicing pork bellies into strips?

 

[sandyut]

I meant 2 full size butts in one package, like 18lb total.

 

[thirdeye]

I meant 2 full size butts in one package, like 18lb total.

Oops, I ranted too early.... Twin packs are pretty standard.

 

[funkenhoser]

I meant 2 full size butts in one package, like 18lb total.

yea, this one is definitely one shoulder split in half

 

[funkenhoser]

Update: almost 6hrs in, still not ready. Had them unwrapped for almost 4 hours at 225, and now wrapped at 250 going on 2 hrs

Thank you all for the advice

 

[sandyut]

yea, this one is definitely one shoulder split in half

ok thats …Weird.

I run my butts unwrapped the whole cook. I like the simplicity.

 

[tropics]

Update: almost 6hrs in, still not ready. Had them unwrapped for almost 4 hours at 225, and now wrapped at 250 going on 2 hrs

Thank you all for the advice

What kind of smoker are you using?
Are you making Pulled Pork or sliced?
Location would also help giving you any help we can
Richie

 

[thirdeye]

ok thats …Weird.

I run my butts unwrapped the whole cook. I like the simplicity.

I prefer going unwrapped too, but if there is trouble or they are cooking too slow, I use foil as a tool. Once upon a time we were cooking all the meat for a big ranch party and my partner took the overnight shift.

I came over to his house at 4AM and they were way, way dark and still tight. Three hours in the wrap with some Parkay and a 3 hour hotbox rest..... and they finished off as good as any pork shoulder I've ever had. I was sweating it though..

 

[funkenhoser]

Turned out perfect! Thanks again guys!!

 

[chef jimmyj]

Looks perfect. You might like to give this Finishing Sauce a go. Adds a true Southern BBQ flavor to Pulled Pork...JJ

Tangy Pulled Pork Finishing Sauce

This is more of an Eastern North Carolina style Finishing Sauce...

2 C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.
1/2 tsp Grnd Allspice

Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes.

 

[sandyut]

I recently learned the finishing sauce is a MUST DO!