Help!! Received 23lbs whole kurobuta pork shoulder instead...


 
C

Chris H

New member
I have a 22.5" Weber Smokey Mountain Cooker and I planned on smoking a 14lbs whole kurobuta pork shoulder. Instead of receiving a 14lbs(like I ordered), my local butcher gave me a 23lbs whole kurobuta shoulder at no extra cost ... I've smoked pork butt and shoulder many times, but never the whole shoulder. My plan was to do it in the "Chris Lilly style"(Big Bob Gibson's BBQ Book) and start it Saturday night at 10-11pm and shoot for it to be done around 4-5pm Sunday evening... Does anyone think my timing would be correct to assume/hope it's done in 18-19hours? Does Kurobuta cook faster than regular pork because of the fat content? If anyone has any experience with this type of cut and can offer any advice it would be greatly appreciated!

Thanks,
Chris
 
Never done a peice of pork that large! And not really familliar with kurobuta pork.

But if you keep it low´n´slow i dont think the 18-19h is enough. I mean that peice of meat is HUGE! lets say you are doing this for dinner @ 7 sunday eve. Then start it a few hours earlier on saturday and if done early keep it in a cooler wraped in towels. Will stay warm for 5h+.

Better to keep it warm then to wait for it.

Good luck and report back.
 
Chris I'm with Daniel.If cooking it in the 220-250 range I would start it earlier just to make sure it's done on time. I'd put it on at 5pm Saturday.
 
Wow, Chris, lucky break on the pork. Can't offer advice, since I'm only new to Q, but want to wish you best of luck for the big cook. Please post pics and tell us how things go.
 
Awesome piece of meeeet dude. I'd foil the sucker after it hits 140; it's just so big to finish otherwise. Even if you were shooting an hour/pound, that's 23 hours man! There's no way the exterior won't get dried out by the time the gelatin renders in the middle. I'd go 250 and smoke until it hits 140ish, then foil that sucker until done, which could still be several hours.

You MAY want to consider boning and rolling it. That bone, especially if its cold, will definitely lengthen your time. If you boned it out and rolled it you'd create a consistently shaped roast which would cook much more evenly.
 
I've cooked a few big boys in the past in about 18 hours in an offset with no problem. Remember there's a lot more bone in a whole shoulder that will conduct heat to the interior. And there's plenty of fat that it won't dry out. I would not bone and roll at all! The WSM will do an awesome job of cooking it. And Like Dan and Bob, put it on earlier Saturday. It won't hurt for it to be done earlier. You can foil, rest and pull it Sunday morning/early afternoon into a foil pan mixed with your favorite sauce and either apple juice or cider (or both) for additional moisture and hold it in a warm oven until ready to eat.

BTW, have you EVER visited a BBQ joint where the shoulders were boned, rolled and foiled? Every wayside AWESOME BBQ joint I ever visited sure didn't! In fact I think it's a tar and feathering offense in North Carolina....
 
I wouldn't foil it unless you don't get it on early enough and need to speed it up. It's not going to dry out and will have a great bark on it.
 
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