Small Pork Shoulder Cook Time Question

[Daba's BBQ]

I was in Costco and came across a small, 5 pound pork shoulder with a large fat cap. I'm planning on removing most of the cap.

Ballpark on cook time for one this size at 225?

 

[DougE]

If you're cooking on the Traeger, I'd leave the fat and put that side down. On a pellet grill, or any smoker with the heat source below the meat, I go fat down to keep the heat from burning the bottom side. I haven't cooked pork shoulder/butt at 225° in a long time, so no estimate.

 

[millerbuilds]

It all depends on if your are going to wrap at the stall or not.
I typically figure 60-90 minutes / lbs with wrap at the stall.

- Jason

 

[Daba's BBQ]

It all depends on if your are going to wrap at the stall or not.
I typically figure 60-90 minutes / lbs with wrap at the stall.

- Jason

Thank you. And if I didnt wrap?

 

[millerbuilds]

Thank you. And if I didnt wrap?

You are welcome!
Could be close to 90-120 minutes. All pork shoulders cook differently so leave yourself some room and let it rest wrapped in a cooler.

- Jason

 

[Daba's BBQ]

Thank you so much

 

[millerbuilds]

Anytime, that is why we are all members of SMF!

- Jason

 

[Fueling Around]

Are you planning to use the pellet pooper or the kettle?
Either method, I recommend using a smoke tube.
I've done butt in a pooper and 22" kettle and 18" kettle.
Most of the time I smoke in a foil pan (flip it midway) and foil wrap to finish in the oven.
I've learned to pan a butt over wrapping to collect the juices.

 

[Daba's BBQ]

Traeger

 

[SmokingUPnorth]

If it was me and your set on it being done at a certain time to eat. I’d plan for 8 hours. Then wrap it when it hits the stall around 160* then when it hits 203* pull it out and let it rest in a cooler with some towels around it. I’ve kept mine wrapped for 3+ hours and still steaming how when I open them up. Also if your getting in a time crunch you can bump the temp up. I usually go up to 275* when it stalls regardless just to get through the stall. Now a days I usually smoke them around 250-275* anyway.

 

[Daba's BBQ]

Here is the final product. It came out great!

 

[millerbuilds]

Looks great!

- Jason