I put on an ~9 lb pork shoulder at 11pm last night and at 3:30pm today it's still at 190 degrees. Should I be using the 2hrs/lb rule of thumb or the 1.5hr/lb? I've set the Silverton to 225 and only bumped the temp up when I was around 1-2 change per hour according to my Signals device. I intend to pull around 203 degrees, btw. Thanks!
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Bump the temp to 250° to 275°. That won't hurt anything and should help speed things up. I also suggest you pull when it's probe tender - not a specific temp. It would also help if you hold it in a faux cambro for several hours.-
+1. I did a 10 pound pork shoulder 2 days ago that stalled at approx 170 after 10 hours at 225 pit temp. I bumped it to 275 and then the IT went to 195 and meat went probe tender in about 90 minutes. I'm a fan of bumping pit temp and not wrapping to work through the stall. I like lots of crispy bark and I find wrapping hinders that. My 2 cents.
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Yeah. I've bumped the temp up gradually. The data from the Signals device has been invaluable! Thanks!Comment
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My nephew bought a whole pork shoulder that is weighing in at an amazing 21lbs.. Having never cooked one that large, at what temp would you recommend? I can't even imagine 225 for 30-40hrs...Comment
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Bogy, yes it is just one. It is one of those SRF whole pork shoulders. If I was close enough I would go help him cut it down, but he is on his own on this one... -
Hope all is well there, you must be getting smoked out with that Cripple Creek area fire. -
captainlee Air quality has not been the best that is for certain. Fortunately, winds were fairly calm yesterday and no wind advisory today, so hopefully they can make some headway against containing the fire.
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Thickness of meat determines cook time. Nine pounders usually take between 12-14 hours at 225 without wrapping. If my math is correct you are at 16.5 hours which is possible especially if the Butt was unusually thick. I pull them at 200 internal temp and rest wrapped for 2 hours. 190 to 200 usually takes 1 - 1.5 hours.Comment
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275. Too many books focus on 225 as some kind of optimal temp but for cooks like this, 275 is much faster and just as good.Last edited by rickgregory; June 18, 2022, 01:18 PM.Comment
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I have bumped up butts to 300 and even a little higher to finish when everyone expected dinner. Didn't hurt a thing.Comment
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My offset cooks naturally between 275 and 325 F. I notice no difference in flavor within that temperature range.Comment
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275 here, they come out great. They can handle the temp bumped up, no issues.Comment
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If it is a "whole pork shoulder" could you be dealing with an unseparated pork butt and a picnic shoulder in the same package?Originally posted by tstalafuse View Post
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wu7y I am assumed that was what it was given the size. I stopped by his place today and the shank was still attached in the ball joint. FYI- One of the best tasting pieces of pulled pork I have ever tasted.
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