Raichlen's jerk pork shoulder

[Rick Moore]

Hello all-

I'm thinking of cooking Raichlen's butterflied jerk pork shoulder from "How to Grill" this Saturday (for international WSM day!) - 2 questions - 1- has anyone ever tried this and was it good? 2- How long of a cook should I plan for a butterflied shoulder - assuming maintaining my normal 225-250 cooking temps? I have never butterflied a shoulder before and am not sure just how thick the final piece of meat will be.

Thanks in advance!

Rick

 

[Paul G.]

I think I saw him do this within the last couple of weeks on a Ranch Kettle. If I'm correct, I believe he said he cooked it 8 hours, but I didn't see that he was measuring the temp of the RK. On the other hand I could be confusing this with something else he cooked.

Paul

 

[Steve Petrone]

Rick, I have been pleased with every recipe of Raichlen's I have tried. Go for it and let us know.

 

[Rick Moore]

I'm going to give it a shot and see what happens - I'll try and alot 10 hours for some extra time - can't imagine a butterflied shoulder taking longer than that. Going have this with some fried plantains and Jamaican peas and rice! Should be good - I'll report back on the results.