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Flying_Spaghetti_Monster 11-24-2012 05:31 PM

Help quick. Put pork shoulders in a little late!!!!
I put in the pork shoulders in a little late. I am cooking at between 275, and 300. Any way I can speed the process with out killing the meat. Foiling? IF so how do you properly foil. Put them on at 2:30 people coming over at 7:00 would like to be eating by 8:30 or so.

Garrett 11-24-2012 05:41 PM

Once the IT reaches 140 degrees you can wrap it tightly in foil and power thru the stall. Atleast that's what I do in a quick pinch.

gtr 11-24-2012 05:45 PM

You can also cook at 325 to 350 - watch your bark, foil if necessary. I normally like to be between 270-325, but you can blast it and the pork will forgive you. And depending on what your cuts weigh, you may wanna think about serving sliced pork - you're cutting it real close there. Wrapping tight with foil will definitely help as stated.

sweetheatbbq 11-24-2012 05:46 PM

Agree wrap in foil at 140. Make sure the foil is tight around it and it will help reach the temp much faster.

landarc 11-24-2012 05:53 PM

I would wrap when color is just a little lighter than the finished product you want. Add a little apple juice to the foil, maybe 1/4 cup, then fold up and hit the spurs. 375F and you can make it. Remember to rest it, unwrapped, for 15 to 20 minutes, then wrap and rest until time to pull and serve.

Flying_Spaghetti_Monster 11-24-2012 05:59 PM

2-7 lbs shoulders

Flying_Spaghetti_Monster 11-24-2012 06:36 PM

So do you completely wrap them in foil or leave a top or bottom exposed. One layer enough or do you need more?

Grizzly6 11-24-2012 06:38 PM

Wrap completely. How are they coming?

Boshizzle 11-24-2012 06:54 PM

Been there done that. Crank up temp to 300 to 325. Wrap after 2 hours. Let them cook until tender which should be about 2.5 hours.

Flying_Spaghetti_Monster 11-24-2012 07:28 PM

They seem to be doing well. Foiled them, and cranked the heat to 350. Hovering nicely. Heat rose to above 400 dampened it a little, and let some of that heat go. Looking nice when I wrapped them.

Hook_Line_and_Sinker 11-24-2012 07:32 PM

You're back on track, now wait till they probe tender and rest a bit!

Good job

Flying_Spaghetti_Monster 11-24-2012 07:34 PM

It will be nice to have cooked a good pork shoulder on a pit that I built by hand, and poured my heart, and soul into it.

Boshizzle 11-24-2012 08:19 PM


Originally Posted by Flying_Spaghetti_Monster (Post 2280056)
It will be nice to have cooked a good pork shoulder on a pit that I built by hand, and poured my heart, and soul into it.

Nothing better, IMO. I've built a few of UDS style cookers and it's always fun to turn out good que on them.

Bob13 11-24-2012 08:51 PM

So how'd it all turn out, FSM? Let's see the results!

ps - I appreciate your love of Pastafarianism. :eusa_clap

Flying_Spaghetti_Monster 11-25-2012 12:37 AM

They turned out great. I have always been more of a fast cook direct heat kind of guy. NEVER ON PROPANE. Only charcoal. Anyway I decided I wanted to BBQ after finding pipe on a job I was working, and buying all the stuff I need to build it the rest of the way I spent 5 months off, and on, and possibly over 250 man hours building my pit. The result is a smooth running reverse flow pit that holds temp like a champ. Looks great, and cooks smooth. To see that smoke pour from the stack was great. I will post pic tomorrow, but the que looked great. Little tough on the inside, but I think that is from cooking a little faster than I should have. It will be getting power coated in about a week. For my first time cooking BBQ to be awesome, and for my pit to work I am going to bed happy. Two shoulders feed 14 people. I was pretty happy. And Bob-13 I am a hard core Pastafarian :)

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