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Unread 02-03-2013, 10:38 AM   #1
Tricky
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Default What temp for this shoulder roast?

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.
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Unread 02-03-2013, 11:13 AM   #2
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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.
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Unread 02-03-2013, 11:43 AM   #3
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Thanks.
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Unread 02-03-2013, 11:47 AM   #4
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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.
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Unread 02-03-2013, 11:52 AM   #5
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Quote:
Originally Posted by Gore View Post
I'd go at 243.2*, but no higher than 281.4*
My Thermapen may be that precise but my mind isn't.

I'll definitely pull it off and wrap and hold it for a while in a cooler. My meat cooler is ready and waiting.
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Unread 02-03-2013, 11:58 AM   #6
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Quote:
Originally Posted by Gore View Post
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.
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...






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