What temp for this shoulder roast?

Tricky · Feb 3, 2013

Doing a little 4 lb shoulder blade pork roast. I want to go as low and slow as I can, given my time limitations.

If I want to aim to have it hit pulling temp in about 8 hours, what temp. should I cook it?

Its so much smaller than a pork butt I'm not sure how quick it will cook.

aawa · Feb 3, 2013

If you want to pull it in 8hrs. a 4lb shoulder @ 225-235 will take about 1.5hrs per pound to get to 195-200ish. Then you can wrap in foil and in a cooler or an oven that is off to rest for a little while.

Tricky · Feb 3, 2013

Thanks.

Gore · Feb 3, 2013

Be sure to pull off a couple hours early to wrap and hold. I'd go at 243.2*, but no higher than 281.4*. I expect you'll find that it'll be done when it's done. :thumb:

Tricky · Feb 3, 2013

Gore said:
I'd go at 243.2*, but no higher than 281.4*

My Thermapen may be that precise but my mind isn't. :-D

I'll definitely pull it off and wrap and hold it for a while in a cooler. My meat cooler is ready and waiting.

Ron_L · Feb 3, 2013

Gore said:
Be sure to pull off a couple hours early to wrap and hold. I'd go at 243.2*, but no higher than 281.4*. I expect you'll find that it'll be done when it's done. :thumb:

Are you nuts?!?!

Any lower than 243.5 and you're cooking it to death and any higher than 281.25 and you're roasting it!

Geez... :doh:

:becky:

What temp for this shoulder roast?

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