pork shoulder

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Smoke Blower
Original poster
Apr 7, 2007
NW burbs of Chicago
i have a 4# pork shoulder roast sittin, waiting to jump on the smoker. I was going to cook it yesterday, but I had spare ribs, fatties, and a pork top loin roast hoggin the grill. The ribs turned out awesome using jeff's rub and the 3-2-1 method and some apple juice w/ JD.

Everything I have read was cook the shoulder to about 165º the foil it and cook it to 205º then let it sit wrapped for awhile before pulling it apart. How long am i looking at cooking at 230º?
A rough estimate is about 1 1/2 hours per pound. Be sure to take it's temp so you are sure it's done.

Hope this helps!

Take care, have fun, and do good!


Thanks meowey.
I have a thermometer in the pork and one on the grate. At 2 1/2 hours it has a internal temp of 147º. The smoker has been around 230º the whole time.
I can't wait till this thing is done.
Once it is in the foil, the temps go up quicker. If you are short on time, you can put it in the foil now. I have a charcoal upright and I do it all the time. For pulled pork, you can yank it at 190 to 200* and it will pull just fine.
It's done and it was worth the wait.
Such a good piggie. Here are some pics of dinner.
It took about 5.5 hours I then let it sit for an hour. The bone fell right out and the pork just came apart with a fork. Alittle too hot to use the fingers


It's looking mighty tasty. Nice job.

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