Pork Shoulder

[danbono]

Hi All I have a 4 lb picnic shoulder, I'd like to do on my rotisserie and slice it..The rotisserie should be at around 325-350, so how much time would it take to get slicing temp/165??
Thanks Dan

 

[SmokinAl]

Your gonna want to take that higher than 165 for slicing, I would think 185-190.
Also I would drop the temp down to about 300 if you can, because it is so small.
It won't have time to break down all the collegan.
Your looking at only 2-3 hours at 350.
At 300 you'd probably be closer to 4 hours depending on how thick it is.
Al

 

[danbono]

Thanks Al Any one else??
Dan

 

[danbono]

Hi All The temps on WSM 22" got away from me, so the roast cooked fast. Here are some pics, results the netted butt roast was soo much better then the picnic..
Klick on pic to see more..
Dan

 

[danbono]

Hey All I don't why I bother to post here? No replies, no comments.

Dan

 

[zwiller]

It's probably since not many slice most pull (I cut into chunks). I defer to Al and have seen multiple posts to take to IT 185-190F for slicing. Pics look great. Interesting about the netted one better.

 

[danbono]

It's probably since not many slice most pull (I cut into chunks). I defer to Al and have seen multiple posts to take to IT 185-190F for slicing. Pics look great. Interesting about the netted one better.

Hi The netted one said shoulder butt, so I am guessing it was a Boston butt and not a picnic. I think I pull then off at 190, the picnic could have used more time.
Click on pic to see more.
Thanks Dan
PS I got the butt in Targets for $1.50 a lb, couldn't resist it.