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20 pounds of pork shoulder on an old kamado.

silverfinger

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I put two 10 pound pork shoulders on my kamado at 9:30 this morning thinking I could be cutting them up and packaging them for the freezer around 10 or 11 at night.

Fast foreword.
It's 2:00 am and the temp on the pork is only 160.
I put a tray between the meat and the Coles this time to try to keepmoisture in the meat. I put apple juice in it.

Anyway,
I pulled that out a couple hours ago and the meat temp is at 160 after 16 hours.

I think I'm going to be up all night:drama:
 
Uh oh, its a marathon. Maybe crank it up and wrap it. At least get out with a few hours sleep. I feel for ya.
 
Did you read the post right under yours? Kind of appropriate right at the moment. Restaurants who cook for crazy long times.
 
What temp are ya cooking at and how are you measuring it?
 
20 1/2 hours later. It's done.
Dang, I did not expect that.

I cooked it at 220 to 230 intel the meat temp reached 195.
The bone was loose and ready to pull apart.
 
220-230.. yeah - long cook times. You know the deal, they are done when they are done... now - get a nap.
 
Thought I would post a photo. This came out real good! :mrgreen:
IMG_7814_zps9b75b158.jpg
 
that's Crazy -:shock:

I like knocking them out in 6-8 hrs myself! -:mrgreen: Use your Kettle next time......:wink:

you sure 220-230* was accurate- seems like 190* with those times. :confused:
 
your a better man then me... I am not cooking anything that low... I do pork butts in 8 hours
 
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