22-pound Pork Shoulder


 
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Joe Ferguson

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Greetings, all! Long time, no type. Smokin' Joe here in the world-renowned BBQ land of Utah! (sarcasm intended) /infopop/emoticons/icon_smile.gif

Got a little neighborhood gathering coming up on Monday for the holiday, and while perusing the local Fat Albert's meat dept, I came across the largest shoulder I have yet to see available in a general grocer.

This shoulder is 22.3 # and won't even fit into my Cookshack model 50. This is fine, since I intended on putting it into the WSM anyway.

This will be the largest cut I've yet done, so I'm looking for some pointers. I know it's done when it's done, but I'm also just as sure that when cooking large cuts like this, there are right things to do, and wrong things to do.

The hunk is frozen right now, and I plan to start the thaw on either Thurs or Friday night, depending on the responses I get here. Since this hunk is quite thick (about 13" at the thickest part), I was going to thaw it in a brine solution, and inject when thawed. Some hours before putting it on the smoke, I thought I'd make up a fairly plain rub, and slather on some mustard to bark it up.

I also figgered on firing up the WSM (Minion or G Wiv method) about 9-10pm Sunday night for a guesstimated eat time of about 4pm with the cheap buns, maybe some slaw and sauces.

Any fatal flaws that can be pointed out?

I look forward to hearing from y'all!

-joe
 
I may not be the most qualified, considering I've only done one 4lb pork butt. But I think your cutting your time way too short. My 4 pounder took 10.5 hours to get to 195. For 22+ lbs I think you definelty need more than 19 hours. Maybe you want to think about cutting that beast in half. Good luck.
 
Y'know, I used to think the same myself, that it would take much longer, but oddly enough I've never had to go all that long, even on 12 pounders. They only took about an hour per pound...of course, looking at it like that, it would still take much longer now, wouldn't it?

Certainly there wouldn't be any harm if I even had it cooked the day before. I could chill and then reheat with a bit o' cider sauce, huh?
 
Joe, with all due respect, I think you've been lucky if you got them done in 1hr/lb at a 250 temp. Maybe it'll work for you again, but I sure would not want to make plans around finishing that quick. I've never cooked a single item that big, but I have cooked 4 butts averaging 7 lbs each. Took about 18 hrs. Might consider starting around 3 or 4 Sun afternoon. 20 hours would take you to noon on Mon. or 2:00 if you went over. Still plenty of time to hold in HD foil and cooler till you're ready to pull it.

Good luck. Hope you've got some hungry folks.

Paul
 
Hey there, Paul.

Well, I certainly have no aversion to starting it that early. I was really wanting to avoid having to get up in the middle of the night and tend the fire.

My previous experiences using the Minion/Wiv methods allowed me to fire up about 9/10pm, and the heat was good to go to at least 7am next morning when I threw another chimney on, and more chunks. If I have to get up, then I have to get up. Small sacrifice for good Q. He!!, I get up at 5:30am every day anyway, right? /infopop/emoticons/icon_smile.gif

Lately, I've been using these briquettes from Wally World, of all places. They're quite large, and I haven't noticed any kind of aftertaste. I'll try and find some lump first, though.

With the bottom vents full open, and the top about 1/3 to 1/2 closed, how many hours you figger I can get out of it before having to bump up the fire?
 
Joe
Give yourself 20 to 24 hours to the shoulder, depending on weather you may need to add fuel once but should not be any problem.
I wounder about trying to thaw in a brine, I never tried, would be interested in how that works for you.
Please let us know how it goes.
Jim
 
Joe

I've only used Kingsford and couldn't comment on the other. I trust it and recommend it.

I also do not like getting up during the night and do not on most overnighters. Something I have tried, which is not really conventional, is adding more fuel about 2 or 3 hours before you go to bed and letting the temp get stabilized. You'll still have fire going, so add unlit through the door with tongs. I was using sand in the pan and actually disassembled, filled with unlit and put it back together. With welder gloves it was relatively easy and safe to remove the pan with sand. I wouldn't try it with water. This gave me plenty of fuel for that long cook. Many will tell you can get 16 to 18 hrs without refueling. I haven't been able to do that, but wish I could.

I would leave the top vent open completly. Adjust your bottom vents to control the assent of the temp. Small adjustments unless the temp is rising rapidly.

I would not attempt this cook using lump, but that's just me.

Good luck.

Paul
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jim Minion:
[qb] Joe
Give yourself 20 to 24 hours to the shoulder, depending on weather you may need to add fuel once but should not be any problem.[/qb] <HR></BLOCKQUOTE>Jim! Good to hear from you.

Yeah, that seems to be the consensus, huh? At least 20 hours... Well, I don't have a problem with it finishing early and holding for a while. Would also be nice to avoid any stresses associated with "Oh my gosh, it ain't done yet!" issues.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>[qb]I wounder about trying to thaw in a brine, I never tried, would be interested in how that works for you.
Please let us know how it goes.
Jim [/qb] <HR></BLOCKQUOTE>Well, I've thawed in brine with a few smaller butts, as well as turkeys. Turned out fine, but couldn't tell you honestly that I noticed too much of a difference as I didn't do any kind of comparison - y'know, one brined, one not. Might have to do that one day. I just thought of it more along the lines of killing two birds (or pigs) with one stone; thawing and brining at once.

Thanks again!

BTW, "BBQ America" re-ran that show with you doing the sockeye a couple weeks ago. I actually tried that after I saw it the first time last summer. Loved it, but that fish is $12/lb out here!

-joe
 
Brother Joe,

I have cooked alot of chuck rolls in the 20+ lb range on my WSM.

I would plan on ATLEAST 24hrs for an unfoiled 22+lb pork shoulder

You can always foil that beast, not a bad idea on large pieces of meat, to speed up the times.

As for thawing... I thaw all my meat 2 days before the cook and then hold in the fridge.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Paul G.:
[qb] I was using sand in the pan and actually disassembled, filled with unlit and put it back together.[/qb] <HR></BLOCKQUOTE>Hmmm...tell me more about this!

I forgot to mention that I also use sand in the pan rather than water. But are you saying that you empty the pan of and and fill with unlit charcoal, then put the pan back? Does the coal ignite in the water pan? A little close to the meat, isn't it? I don't think I'm picturing this clearly.
 
Joe
Do NOT put unlit charcoal in the waterpan, use sand as you plan.

I have done a large number of whole hogs in the 125 to 150 pound range, I get them done in 18 to 24 hours.

The whole shoulder will run about the same cause that's how long they take. Planning on 24 hours is a good idea but chances are it will finish under that time.
Jim
 
I didn't realize there was another Utahn here on the board!
Do you think your neighbors would notice an outsider sneaking in for a sandwich? /infopop/emoticons/icon_rolleyes.gif
It's hard for me to believe that your butts normally take ~1 hour/lb. My 7 lb butts always take 16-18 hours. I agree with others that say you should cook way ahead of time to avoid the stress of it not being done in time for the party.
 
Sorry for the confusion. I've done some weird things, but never put charcoal in the waterpan - yet. At least we got Mr. Minion's attention ! /infopop/emoticons/icon_smile.gif

Paul
 
Thanks for all the input, all.

Over in alt.food.barbecue, someone brought up a very good point - cut it, and I have more surface area for bark!

Duh! I should have thought of that!

Thanks again, all. I'll most likely get some pics of the whole thing, even though my wife just doesn't get the whole concept of gastroporn, and gives me the strangest looks when I take pictures of Q...

-joe
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Joe Ferguson:
[qb] ....gastroporn...
[/qb] <HR></BLOCKQUOTE>That's hilarious!
 
Wish I could claim credit for the term, but Katie from the Porch left it in the guestbook on my photo site at Webshots. I laughed out loud when I first read it, too! /infopop/emoticons/icon_biggrin.gif
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jeff Edvik:
[qb] I didn't realize there was another Utahn here on the board!
Do you think your neighbors would notice an outsider sneaking in for a sandwich?[/qb] <HR></BLOCKQUOTE>They'd probably notice, but none would mind! /infopop/emoticons/icon_wink.gif

I tend not to take my butts to the jello stage. I (and my family) like them so that there's still a little tug to 'em.
 
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