My wife and I are empty-nesters, so a full pork shoulder would last us until the Zombie Apocalypse. That being said, if I cook a smaller shoulder, should I expect a proportionate cook time?
I have done many butts in the oven using a dutch oven but this would be the first on my Weber Performer. I usually did 275F in the oven and it took 5-6 hours for a 5 pound butt.
I want to set up the Weber at 225-250 with the SnS and DigiQ. I have a 2.5 pound shoulder (no bone) in the freezer and can use this for testing. I just want to get a sense of time for it. I understand that thickness is more of a factor than weight too. I have hickory and apple wood chunks to use. I have my own rub, but may use Meathead's Memphis dust for the cook just to try it out. I will wrap it in twine too.
I am leaning toward wrapping at the stall because I like bark, but not too chewy, but may just go without to test. Any thoughts will be appreciated.
Thanks,
Scott
I have done many butts in the oven using a dutch oven but this would be the first on my Weber Performer. I usually did 275F in the oven and it took 5-6 hours for a 5 pound butt.
I want to set up the Weber at 225-250 with the SnS and DigiQ. I have a 2.5 pound shoulder (no bone) in the freezer and can use this for testing. I just want to get a sense of time for it. I understand that thickness is more of a factor than weight too. I have hickory and apple wood chunks to use. I have my own rub, but may use Meathead's Memphis dust for the cook just to try it out. I will wrap it in twine too.
I am leaning toward wrapping at the stall because I like bark, but not too chewy, but may just go without to test. Any thoughts will be appreciated.
Thanks,
Scott
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