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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-17-2010, 07:16 AM
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#1 |
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Full Fledged Farker
Join Date: 04-22-08
Location: Wilmington, Ohio
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Need some Pork shoulder opinions.
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 |
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09-17-2010, 07:22 AM
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#2 |
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somebody shut me the fark up.
   
Join Date: 01-14-06
Location: At home on the range in Wyoming
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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.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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09-17-2010, 08:11 AM
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#3 |
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somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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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.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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09-17-2010, 08:18 AM
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#4 |
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Quintessential Chatty Farker
 Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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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...
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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09-17-2010, 08:19 AM
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#5 |
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is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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Maybe he means 500 at the coal grate level and not the cooking grate level?
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09-17-2010, 08:20 AM
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#6 | |
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somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
 
__________________
[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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| Thanks from:---> |
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09-17-2010, 08:22 AM
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#7 |
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Full Fledged Farker
Join Date: 11-07-09
Location: Stoughton, Wisconsin
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I'm thinking that 5 hours at 500F might create a bark you'll need a chainsaw for. Or maybe a plasma cutter.
Brad |
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09-17-2010, 08:27 AM
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#8 | |
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Is lookin for wood to cook with.
Join Date: 07-08-10
Location: Dayton, OH
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Quote:
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09-17-2010, 08:29 AM
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#9 |
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is One Chatty Farker
 Join Date: 11-13-08
Location: Islip, NY
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Time to brown bag it.
__________________
"People who drink light 'beer' don't like the taste of beer; they just like to pee alot." GRIM REAPER SMOKERS [B]-[/B] [I]"BBQ To Die For"[FONT=verdana, arial]™ [/FONT][/I]Under the [B]"LENIENT"[/B] direction of Pit Master Tim. 22.5 OTG, 18.5 OTS, 18.5 WSM, Chargriller Duo with optional side fire box. [COLOR=red]"Founders Club" Operation BBQ Relief.[/COLOR] |
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09-17-2010, 08:31 AM
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#10 |
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somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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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!  )
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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09-17-2010, 08:33 AM
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#11 |
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somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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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.
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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09-17-2010, 08:38 AM
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#12 |
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Got rid of the matchlight.
Join Date: 06-28-10
Location: Columbus, OH
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Sounds like he is planning to boil or braise?
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09-17-2010, 08:49 AM
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#13 | |
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Knows what a fatty is.
Join Date: 11-01-09
Location: Newark, OH
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Quote:
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[FONT=Arial][SIZE=2]Buzz Price • Chaney Grill [/SIZE][/FONT][FONT=Arial][SIZE=2]• WSM 18.5 • NanoQ [/SIZE][/FONT] [FONT=Arial][SIZE=2]• WSM 22.5 • CyberQ II[/SIZE][/FONT] [FONT=Arial][SIZE=2] • Performer, Black • Master-Touch, Green • Smokey Joe Gold • Q 300 Gasser [/SIZE][/FONT][FONT=Arial][SIZE=2] • KCBS Certified Judge #53267[/SIZE][/FONT] |
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09-17-2010, 08:51 AM
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#14 |
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Full Fledged Farker
Join Date: 04-22-08
Location: Wilmington, Ohio
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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 |
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09-17-2010, 08:54 AM
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#15 | |
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somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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