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Unread 04-26-2014, 07:22 PM   #1
CT-Mike
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Default Need Some Porkly Help

So while I was at work, I asked SWMBO to pick up two butts and two shoulders to smoke tonight as an old military friend is coming to visit tomorrow. I expected bone-in, but this time the commissary had boneless pork shoulder butts and boston butts. So how do I tell these are done if there is no bone for the wiggle test?

Cook plan is to use Chris Lilly's injection and rub, and Fat Johnny's Bastardized Piedmont Sauce.

The 4 pieces of pork weigh from 10-12 lbs each. With this in mind, what time should I be putting these on the Egg to eat at 4 PM tomorrow? Plan on cooking at 250-275 dome temp.

Thanks for all the help.
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Unread 04-26-2014, 08:05 PM   #2
CodyJ.
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Give em a jiggle. You'll know. When you pick it up it'll want to fall apart. Just grab into that pork with heat gloves on and it should just come apart. You got this. Oorah!
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Unread 04-26-2014, 08:08 PM   #3
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You want to get em done a few hours early and hold them. They'll hold for 4-5 hours easy. Those are aome monster butts if they are 10-12 lbs each. My 6-7lb butts take me 16 hours at 220. Not sure how that would translate to yours
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Unread 04-26-2014, 11:10 PM   #4
Bludawg
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Kick up the heat to 300 or even 325 your looking at about 50 min lb neked I wrap after 4hrs mine tend to finish around hour 6-7
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Unread 04-26-2014, 11:17 PM   #5
CT-Mike
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Thanks for the replies folks. I put them on at 10 PM at a dome temp of 240 degrees. Of course it is raining so I fashioned a little rain tent for the top of the egg using a couple chop sticks and aluminum foil.

I am really hoping the rain doesn't put this thing out while I am sleeping. I will be setting my alarm for 6 AM to get up and check on it, and finish the sides.
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Unread 04-27-2014, 08:07 AM   #6
CT-Mike
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Went to bed around midnight with the Egg at 250 or so. Got up at six and checked on it, 325 degrees. I am thinking the temp crept up due to the rain stopping and warming up about 20 degrees outside.

Needless to say, porky was done at 7 AM, and I didn't want to FTC for 9 hours. So I pulled the butts, sprinkled in a little of the rub, covered with some of Fat Johnny's sauce, and will vac seal once completely cool. Then I just have to throw a vac bag in a pot of boiling water just prior to eating.

The taste is incredible, but sadly a lot of the bark was overdone and dried out.
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