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Pull pork

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    Pull pork

    My neighbour Dianne bought a large pork shoulder for me to smoke, it weighed 9# before I removed the hide. I have not smoked one this large before. I trimmed it and dry brined it today and my plan is to smoke it tomorrow. I read a post here about turbo pulled pork, injected with apple juice and cooked at 325F that I was thinking doing using with a water pan. My guess the pork is now about 8# and I was wondering what to do the skin/hide?

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    #2
    You could try Meathead's cracklins: https://amazingribs.com/tested-recip...ckin-cracklins

    Also if cooking that big of a butt worries you, slice her in half- more surface area for rub, smoke & bark, and maybe even a slightly shorter cook time.

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      #3
      Thank you for the reply, I will look at Meatheads recipe next. I did a smaller pork shoulder roast probably 4# using the turbo method and it worked out fine. I am looking forward to cooking this one tomorrow.

      Comment


        #4
        Nothing to smoking a 9 pound butt versus a 4 pound butt. Same process, time may be a wee bit longer is all. I smoke mine in the 225 to 275 degree range, never did one at 325 before.

        Comment


          #5
          Here's your cooking time(s) - 225º: 2 hours a pound

          250º: 1.5 hours a pound

          275º: 1 hour per pound

          350º: 30-45 mins per pound

          Comment


          • Huskee
            Huskee commented
            Editing a comment
            Can't say I completely agree on this. Maybe a general ballpark. Lotsa variables.

          • SoCalTim
            SoCalTim commented
            Editing a comment
            Of course there’s always gonna be variables, it’s a good guideline. Oh, my source? Harry Soo, Harry ain’t no joke.

          #6
          I’m with Huskee on this one. Cut it in half, nothing beats bark x 2

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            #7
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            • EdF
              EdF commented
              Editing a comment
              The Pack has spoken!

            #8
            Add my vote to cutting it in half.

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              #9
              Never cook one @ 325 before and not planning on it. I would recommend to tie it with butcher twine since the bone has been removed.

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                #10
                I was up early on Sat morning, it was -1C to get the Akron egg going in the dark. The pork shoulder turned out good. I as I tell people I got lucky again. I had the roast on by 6:30 am and it was done around 3:00 pm.
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                • Elton's BBQ
                  Elton's BBQ commented
                  Editing a comment
                  Great result!

                • HorseDoctor
                  HorseDoctor commented
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                  Looks like a winner to me! Done very well!!!

                • Meat P
                  Meat P commented
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                  what temp did you do it at?

                #11
                Looks great!

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                  #12
                  This was turbo pulled pork done at 325F. There is another post on this website by that name and that is where I got the idea, it speeded up the cook with no down side.

                  Comment


                  • jfmorris
                    jfmorris commented
                    Editing a comment
                    I had a 12 pound butt get accidentally turbo cooked this past weekend when the fire jumped from 225 to 327 overnight. Pulled pork was fine, and done 4-5 hours faster than expected.

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