Pork Shoulder Roast


 
A

Aaron Legge

TVWBB Fan
Long time lurker, first time poster.

I've had what I feel is great success with the hand me-down EBC I was given and boldly offered to cue for SWMBO's work crowd next weekend. I ordered from an organic farmer and picked up at the market this am. I ordered 2 8-9lb pork shoulders and a 7-8lb brisket flat. I got 2 8-9lb pork shoulder blade roasts and a 7-8lb brisket flat.

Questions:
1) Will pork shoulder blade roasts still be good for pulled pork?

2) I was going to do pork over brisket. If I shoot for 250-260 temps at lid does anyone want to take a guess at cook time?

Will take lots of pics as the week progresses.
 
Aaron,

I can answer on the pork and you have no worries. PSBR is just another name for a butt. For a long time i thought i couldn't get butts in our normal supermarkets because they were labeled PSBR.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">does anyone want to take a guess </div></BLOCKQUOTE>

OK...I'll guess...1.5 hrs per pound.
Seriously, that should be pretty close.
 
You must log in or register to reply here.

 

Back
Top