Need some Pork shoulder opinions.

DavidEHickey · Sep 17, 2010

We are having our clubs annual picnic next weekend and I was going to do the pork shoulders. Found out the other day another member says he is doing them. Fine with me BUT he said I'm going to get there around 6:00a.m. to get started. I said what do you mean? "we are eating at noon" I told him it should take 12 hours or so. And he said what temperature do you cook them at? I said around 225. He said thats why it takes you so long, I'm cooking them at 500 degrees and it only takes 5 hours. What do you guys think??? Can they be cooked like that or is he going to ruin them? Hes planning on doing them on a big pig cooker.

Thanks
David

thirdeye · Sep 17, 2010

Boy, there is a fine line between butting in and butting out.... Is this guy talking sliceable or pullable? I'm thinking that even 350° would be pushing it.

Wampus · Sep 17, 2010

MAN......500??

I'm certainly not an EXPERT or anything, but I can't imagine that 5 hours at 500 is going to properly cook down the connective tissue that will allow the shoulders to pull easily. That's certainly NOT low'n'slow, but it's really a lot hotter and faster than even "hot'nfast"!

Don't know about all that. How well do you know the guy? Can you "talk" to him without pissing in his cheerios?

I'd say that low'n'slow is going to definitely yield better results, but maybe that's just me.

Lake Dogs · Sep 17, 2010

Sounds to me like you wont be eating pulled pork... I dont know what it will be, but
that's not enough time to render the fat nor create that wonderfully tender juicy
smoked meat. Perhaps cook a few burgers so that you have something to eat...
We'll go at 250 degrees +-10 for about 12-14 hours, but the whole shoulders we use
are fairly large...

I mean, really, 500 degrees? Who knows, maybe he knows something we dont...

Dave Russell · Sep 17, 2010

Maybe he means 500 at the coal grate level and not the cooking grate level?

Wampus · Sep 17, 2010

Lake Dogs said:
I mean, really, 500 degrees? Who knows, maybe he knows something we dont...

OR.....maybe he DOESN'T know something we DO!:heh::wink:

ScreamingChicken · Sep 17, 2010

I'm thinking that 5 hours at 500F might create a bark you'll need a chainsaw for. Or maybe a plasma cutter.

Brad

Flyer75 · Sep 17, 2010

Brad_Olson said:
I'm thinking that 5 hours at 500F might create a bark you'll need a chainsaw for. Or maybe a plasma cutter.

Brad

LOL. I was thinking the exact same thing.

MikeR · Sep 17, 2010

Time to brown bag it.:crazy:

Wampus · Sep 17, 2010

Oooooooo......maybe a "throwdown" is in order?
You cook 1/2 YOUR way, and he cooks 1/2 HIS way.
Then just see who runs out first!

(pssst......you'll win!:becky

bluetang · Sep 17, 2010

Well, back in the day, I would fully load up my WSM with charcoal, when the coals were white, I put a butt on the top rack. The butt would sit on HD foil with holes punched in it. No water pan. It was HOT. It took 4-5 hours for it to get to 190, foiled at 160, pulled off fire at 190, let rest for 1 hour. Pulled fine, tasted fine. I'm sure I did, but don't remember if or when I added any coals.

byrdzeye · Sep 17, 2010

Sounds like he is planning to boil or braise?

bbquzz · Sep 17, 2010

Wampus said:
Oooooooo......maybe a "throwdown" is in order?
You cook 1/2 YOUR way, and he cooks 1/2 HIS way.
Then just see who runs out first!

(pssst......you'll win!:becky

Great idea .. If not this feed your family a big meal before, at least you won't go hungry :becky:

DavidEHickey · Sep 17, 2010

As I'm head trustee of the club I think I will do a few of my own as back up. Don't want to piss off the members and we will also have burgers bratts and hotdogs.
Thanks Guys

deguerre · Sep 17, 2010

DavidEHickey said:
As I'm head trustee of the club I think I will do a few of my own as back up. Don't want to piss off the members and we will also have burgers bratts and hotdogs.
Thanks Guys

Guess it would be bad form to call in sick, then.

DannyMac · Sep 17, 2010

DavidEHickey said:
As I'm head trustee of the club I think I will do a few of my own as back up. Don't want to piss off the members and we will also have burgers bratts and hotdogs.
Thanks Guys

I'd buy extra bratts and dogs.

RDWD · Sep 17, 2010

Please get us some pictures of his finished product. This should be very interesting.

Lake Dogs · Sep 17, 2010

^^^ Pics if possible. I'm thinking THICK HARD crusty bark, and the fat is basically
fried.

deguerre · Sep 17, 2010

Lake Dogs said:
^^^ Pics if possible. I'm thinking THICK HARD crusty bark, and the fat is basically
fried.

Now there's an idea. Deep fried shoulder.:heh:

The Grill Sergeant · Sep 17, 2010

Looks to me as an opportunity to learn sumthin... either what to do or what not to do. You will give us a report won't u?

Need some Pork shoulder opinions.

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