jason
Junior Member
Posts: 22 
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Post by jason on Aug 25, 2014 14:02:02 GMT -5
Hi there! About to smoke my first shoulder and wanted to consult the board. How long do you think it should take? The shoulder is 14.5 pounds. Any tricks to prep work? Thanks guys!
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Post by ncsmoker on Aug 25, 2014 16:06:03 GMT -5
Hi Jason that is a big shoulder. I remove any excess fat but don't take it all off, leave a thin layer. Then I put the rub on the night before and wrap in foil or plastic wrap and refrigerate. Finally get started early in the morning. Figure on 1.25 hrs. a lb. for a butt that size so 18-20 hrs. I just did one that size the end of last month and it took 18+ hours. I smoked at a temp of a grill temp of 240 average. I like to use apple wood and hickory when I smoke pork most of it apple.
If you any other questions please ask.
Tom aka NC
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Post by rangerone on Aug 25, 2014 17:41:51 GMT -5
Hey Jason and Tom,
I have never cooked anything that big before. Am I right to assume that is probably the butt and picnic combined? Would they cook any faster if you separated them into two individual pieces first?
Allan aka RangerOne
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jason
Junior Member
Posts: 22
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Post by jason on Aug 25, 2014 18:53:22 GMT -5
Tom,
You served me right on my first brisket, looks like you're gonna get me through my first big pork cook. So it's a boneless shoulder butt from costco. Any rubs you recommend? I'm gonna get it started in the late afternoon with the hope of having it ready for dinner the next day. Don't know why the size is throwing you guys off though. Is there something I should know on this front?
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Post by ncsmoker on Aug 25, 2014 20:36:36 GMT -5
Hi Jason the weight is fine just on the high side of a butt. They will run from 6-16 lbs. depending on the pig.
Here is my rub for pork. It is based on one from Cheryl and Bill Jamison that I picked up in the 1990's.
3 Tbs. Paprika
3 Tbs. course black pepper
3 Tbs. Dark brown sugar packed
2 Tbs. kosher salt
1 tsp. cayenne pepper or to taste if you want less
2 tsp. Mexican oregano or regular if you can't find Mexican
2 tsp. thyme
2 tsp. garlic powder
1 tsp. onion powder
It really adds a nice flavor to pork and I also use it on my brisket.
Tom aka NC
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Post by ncsmoker on Aug 25, 2014 21:53:28 GMT -5
Jason I forgot and left off 2 tsps. of garlic powder and 1 tsp. of onion powder in my rub recipe.
Sorry about that. Have adjusted it above.
Tom aka NC
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Post by ncsmoker on Aug 25, 2014 22:40:01 GMT -5
Allan no the butt and picnic would weigh more. My neighbor raises heritage pigs and I get one every fall the butts weighed 12lbs. last year and the picnics 6lbs. Cutting it in half would reduce the cooking time by 3/4 probably. That is only an estimate as I have never done it. You still have the same weight of the meat to heat up and cook, but the heat would be hitting each piece on all four sides. I have done 8lb. butts in 11-12 hrs.
Tom aka NC
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Post by rangerone on Aug 26, 2014 5:07:53 GMT -5
I do not think I would have the patience required to cook for almost a solid day, at least not on a Weber kettle. I would need a smoker that would go for around 8-12 hours with no real attention so I could get some sleep. The largest pork butt I have done was about 4 lb. and it took me close to 8 hours since it stalled in the 150s F for almost 2 hours. Which brings me to my next question. Jason, will you be foiling this cook? If so, when do you foil and when do you un-foil?
Allan aka RangerOne
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Post by ncsmoker on Aug 26, 2014 16:47:52 GMT -5
Allan I never foil but I do smoke at 240 degrees since this seems to make the stall last a shorter period of time. It may last a short time but what happens during the stall is the moisture equalizing through out the piece of meat. This was from one of my smoking and BBQ books.
Tom aka NC
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jason
Junior Member
Posts: 22
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Post by jason on Aug 30, 2014 11:04:28 GMT -5
Hey guys,
So the shoulder butts turned out to be two pieces weighing 7.5 pounds each. When they were frozen in the package they looked like one 14.8 pound piece. I am now 19 hours into this cook with an average grill temp of 180. I'm thinking of raising it to 250 to finish off since both pieces have only made it up to 150. Is this too low for the stall? Any tips as I finish these off?
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jason
Junior Member
Posts: 22
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Post by jason on Aug 30, 2014 11:05:59 GMT -5
Also no foil used in this cook, Ranger. Just vigilance throughout the night and into this morning.
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Post by ncsmoker on Aug 30, 2014 12:25:54 GMT -5
Hi Jason.. Yes your at the stall. Definitely raise the grill temp to 250 you should have been smoking at 225-240 the whole time. I like some crispiness in my pulled pork but not a lot. What happens in the stall is that excess water is evaporating from the meat.
Tom aka NC
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jason
Junior Member
Posts: 22
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Post by jason on Aug 30, 2014 13:14:42 GMT -5
Tom-but smoking it at a lower temp for a bit longer can't hurt, right? Just make it more succulent. Or am I wrong about that? Still in the stall, btw...
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Post by pilfjd on Aug 30, 2014 13:21:41 GMT -5
Jason, Tom is right. Raise it up to 225 and higher. When I did my 4lbs roast, I averaged at 240. Your final meat temp should be at 195-205 so a 180 grill temp won't get you there.
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Post by ncsmoker on Aug 30, 2014 13:39:24 GMT -5
Jason cooking at a lower temp for pork butt really isn't necessary do to all the fat and collagen in it and the moisture in the meat. 180 doesn't hurt but there is really no need to do so. First the lower the heat the longer the stall will be. Most championship teams will smoke at 220-230. At 180 your looking at a 25-30 hr. smoke.
Remember also with the SN you have the water pan adding moisture to the air. I often have liquid condensing on my meat early in my smokes. Had it on my brisket this morning till it finally warmed up above 220 on the exterior.
Good luck with the rest of your smoke
Tom aka NC
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