Want to try a pork shoulder


 
LMichaels

LMichaels

TVWBB 2-Star Olympian
So Costco has pork shoulder (boneless) on sale. $2.49lb. So, I want to try my hand. I bought a package of 2 (12.9lbs). One looks slightly smaller than the other. So, I think it's likely about 6lb. I want to give a simple pulled pork a try. Honestly don't want to do much more other than a simple S&P so I can judge what's what. Thinking I want to do a simple single temp cook. Maybe 235?
Any idea on hours? I am being tugged in many different directions today. Bad weather predicted for tomorrow so I can't do an overnight. IDK what other issues will rear their ugly heads on me either. Sister was getting papers signed for house closing with dad yesterday. Then he started spiking bad fever. Had to be rushed to hospital. pneumonia and CHF. So, I may need to leave the cook unattended.
Seems every time I try to get a plan going something rears it's head and bites me in the a$$. But, I really would like to give this thing a try.
Have never done a pork butt in my life (not in oven, smoker, grill) so reason for some questions
 
Well Larry, as you well know, ”It will be done when it’s finished!” But, at 235, I’d figure a “reasonable“ time at maybe 2 hours per pound. It may be less but, it very well be longer. Then, build in a couple of hours resting time. So if you want it tonight, get it on an hour ago.
Otherwise I’d go 275ish. I’ve had them go as little as an hour per pound or as long as two. That’s not a lot of help but, it’s the best I can do.
Sorry. To hear about your dad, will offer prayers for his speedy recovery.
 
I would use more than S&P for the rub.

I do foil boat style and wrap an hour or so after it hits the stall.

After wrapping you can finish inside in the elec oven and heat the house as a plus. Cheaper than pellets after wrapping.

Splitting sounds like a good idea but I've not done it.
 
Sorry to hear about Dad.

I've been doing butts at 275 for a while now. Definitely speeds things up a bit and I don't think there's really any impact to quality.
 
My only thing with higher than 250 heat is no or little smoke. Pellet cookers need to be 250 or below for good smoke output. I guess I could split it. Do it at 250, and have it done by end of day?. Thanks on dad. (best laid plans LOL).
 
LMichaels said:
My only thing with higher than 250 heat is no or little smoke. Pellet cookers need to be 250 or below for good smoke output. I guess I could split it. Do it at 250, and have it done by end of day?. Thanks on dad. (best laid plans LOL).
Click to expand...

You could always go at 200 for an hour or two to get the smoke on, then crank it up.
 
JimK said:
You could always go at 200 for an hour or two to get the smoke on, then crank it up.
Click to expand...
Yeah, that as well. I am hamperred by weather as well. Cold temps with threat of cold driving rain moving in tonight. So, maybe I will try a split down the middle of the smaller one. Run the smoker at 235 and 🙏🙏🙏 I do like some bark too. So may help
 
When I do Country style ribs they are much thinner than half butt and I smoke at 220 for four hours then foil to finish. I'd do similar to the butt cut in half. 4 hours of smoke is a good amount and will get close to the stall.
 
OK, I pulled them out. one is 6lbs and a fraction. The other 6lb8oz. So really no matter which one I cook. Best way to split? Right down the middle length wise through the fat cap?

1698512188549.jpeg
 
I would at a minimum add granulated garlic and granulated onion to your rub Larry. A splash of cayenne, paprika and cumin if they are handy.

My rub is a combination of things from these two:

tvwbb.com

Chris Lilly's Six-time World Championship Pork Shoulder injection and rub

* Exported from MasterCook * Chris Lilly's Six-time World Championship Pork Shoulder Recipe By : Chris Lilly of Big Bob Gibson's Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For...
tvwbb.com tvwbb.com

And Bobby Flay's rib rub.

Bobby Flay's Rib Rub Recipe - Food.com

Bobby Flay's rib rub recipe from Food.com is the only rub recipe you'll need.
www.food.com www.food.com
 
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Honestly on this first time. I just wanted to have a baseline on how it would do. That is why the plain S&P. I do make a really good rub. But, on a first attempt I don't want the rub flavor being the influence to or over the technique. This is a learning thing for me. At first I was only gonna do one of the halves. But both are on. Grill temps are on their way to my called for 240. I may give my newly acquired Smoke a try but even that is on hold for the 2 built in probes on Big Z. Honestly I was going to use the MM with the new Smoke but my wife put the car in the way and I could not get it out. So the Z was pressed into service. I thought with the cold temps MM would get up quicker and hold a little better. But, the size will come in handy as I am also gonna put on some beef ribs from prime rib roasts Costco had as well. They will be wife's supper and my "backup" plan :D

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You can cook them in the oven at anytime. If in a hurry, you have two weapons: bump heat up to 300-350 and you can wrap in foil. Throw in oven at any time.
 
Hello Larry. Hope your Dad is doing well!! I have only done pull pork on the WSM. I smoke them at 250 and the sizes are always around 10lbs. So unfortunately I have no experience on a pellet grill yet! But I am looking to pull the trigger on a new toy. A recteq 1250 for Christmas. So with that said I have bin researching on how to get good smoke out of a pellet grill. I saw this guy light up 3 or 4 pieces of charcoal and get them ashed over ONLY on one side. Then put the charcoal with the ashed side up in a tin and add some chunks of wood of his choice on top of the charcoal. Put the tin on the grates while his pellet grill was set for 250. He claims the smoke that is created works very well. Lol so I can’t tell you from my experience if this works or not. But if it does you can keep the temp higher at 250 to get done on time and get great smoke on the meat as well! Hope all turns out right for you pal!
 
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