Cook Times for Pork Shoulder

[Jim Creasy]

Hey Kids,

I am putting a shoulder on at 9:00 AM EST. I usually cook bigger ones (about 10 to 11 lbs). This one is at 6-7 lbs. Didn't someone post that a good rule of thumb is 2 hours per pound? That seems too long.

I am at about 230. And I usually cook my big ones from midnight to about 1:30 the next day. (Less than 2 hours per pound).

I am thinking this one ought to be ready about 6:00 PM.

Any thoughts? Also, if anyone had a good rule of thumb considering weight of the Pork, please share it!

Thanks in advance.

JKC

PS We are doing pulled pork sandwiches and I am making my own cole slaw to put on top. Sauce is a home made NC Vinegar, like Shealey's. Who's mouth is watering now?

 

[Pat McCreight]

2 hours per pound is a guideline, but may be a bit on the long end. If it's not moving along and you want to get it off by 6, you can foil it around 4 and raise the heat to 265 or so to help speed it up.

 

[Jim Creasy]

Thanks Pat. Since you are on teams, am I looking at an internal temp. target like w/ turkey?

I've usually just cooked until I am out of heat and it has been done.

I have a meat thermometer if that would help me getter a better result.

Thanks, again.

JKC

PS Pork is on now. I have to go to work, but I'd really like to just sit out there and enjoy the smoke smell!

 

[Pat McCreight]

You want to cook until tender. If you slide a probe thermometer or skewer in, it should go in with very little resistance.

Taking it to 195 internal temp, and then wrapping in foil and resting for an hour or more is a good guideline if you don't trust the feel method.

 

[Jim Creasy]

Pat,

Thanks again. Useful information. I guess I've been flying sort of blind.

JKC