I am getting a huge whole pork shoulder (both the picnic/boston) from a red wattle pig - it will be around 30+ pounds with the bone in. They are really big / tasty pigs!!! Has anyone smoked a whole pork shoulder of this size before? Any suggestions? How long did it take?
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- May 2016
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Welcome to the Pit from NE Washington state. Along with tips, techniques, and recipes about BBQ we have a lot of fun. If you like music, go to this thread to hear what others are listening to and share what you like. For jokes, go to this thread. Happy to have you along and looking forward to your participation.
As for the whole shoulder, no I haven't. However I soon will be as soon as I have to time to slaughter a barrow I have ready to harvest.
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Charter Member
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- Winnipeg Manitoba Canada
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Welcome from Winnipeg. Unless you are feeding a huge group, you could cut a piece off and save it for later. Otherwise a long cook, might need a whole case of beer.
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I've never cooked one but would love to see a photo when you get it, and after cooking of course and welcome aboard.
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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No need. There's be lots of bark. Its incredible!Last edited by Jon Solberg; January 2, 2018, 08:12 PM.
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You could probably do a search for cooking "beef shoulder clod" and get some helpful info on time etc... It too is a BIG piece of meat.
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I've done a whole clod called it a "little chuckie". It was somewhere around 30 lbs.I think it took around 20 hrs.and probably could've gone a little longer! I'd like to try another one!
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"I've done a whole clod called it a "little chuckie". It was somewhere around 30 lbs.I think it took around 20 hrs.and probably could've gone a little longer! I'd like to try another one!"
Thank you! What temperature did you smoke little chuckie at / what was the internal temperature when you pulled it?
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The temp was between 220/250 I think I.T.was 180ish I had to get it served,would've liked to have gone 200ish and more probe tender!
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Well, I guess you have to be flexible when you BBQ. The slaughter house made a mistake and cut the boston part into pork steaks and turned the rest into ground pork. So, I didn't end up getting the shoulder I was hoping. I was able to get two 8 pound Boston buts from a different pig (black wattle - which is a cross between a red wattle and a large black). Since I invited the neighborhood I picked up an inside top round primal cut of beef. Thank you for your help. I will try to get a real pork shoulder later in the year and will post pictures of it.
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