Pull pork

[Argoboy]

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?

[Huskee]

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.

[Argoboy]

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.

[jfmorris]

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.

[SoCalTim]

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

[Huskee]

Can't say I completely agree on this. Maybe a general ballpark. Lotsa variables.

[SoCalTim]

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

[Henrik]

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

[Troutman]

x 2

[EdF]

The Pack has spoken!

[RonB]

Add my vote to cutting it in half.

[DWCowles]

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.

[Argoboy]

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.

[Elton's BBQ]

Great result!

[HorseDoctor]

Looks like a winner to me! Done very well!!!

[Meat P]

what temp did you do it at?

[DWCowles]

Looks great!

[Argoboy]

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.

[jfmorris]

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.