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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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Old 04-25-2011, 05:34 PM   #1
larrymac360
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Default Pork Shoulder

Need some advise on a first time attempt at a pork shoulder .
Can you do one hot and fast or does it need to cook slow ?
What temp do you stop cooking ? and do you foil at anytime during the process ?
thanks in advance.
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Old 04-25-2011, 05:42 PM   #2
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Same as a pork butt. I cook 'em at 250 degrees to 197. We foil on time, at 4:15 in to the cook. Spritz on each hour, and heavily at foil time.
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Old 04-25-2011, 05:48 PM   #3
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I'm not a fan of the "hot and fast" method. Low and slow for me, follow LakeDog's advice.
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Old 04-25-2011, 05:49 PM   #4
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Quote:
Originally Posted by larrymac360 View Post
Need some advise on a first time attempt at a pork shoulder. Can you do one hot and fast or does it need to cook slow ?
Others may disagree, but I think hot and fast works just fine with pork shoulder. I usually run at around 225 for an hour though before bumping temps. I have two posts on high heat butts:
http://www.bbq-brethren.com/forum/sh...ad.php?t=93642
http://www.bbq-brethren.com/forum/sh...ad.php?t=99787

Quote:
Originally Posted by larrymac360 View Post
what temp do you stop cooking?
I typically pull and rest at around 195. I mainly do bone-in butts, so the bone should be able to be easily pulled out when they are done.

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Originally Posted by larrymac360 View Post
do you foil at any time during the process?
I don't, but I like a thick, dark crunchy bark. Others like their bark a lighter color, so it's up to you. I think most people foil around 160 degrees.

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Originally Posted by larrymac360 View Post
thanks in advance.
Your welcome.
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Old 04-25-2011, 05:52 PM   #5
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I just did my first shoulder (Picnic) yesterday. Trimmed the skin and excess fat, Smoked it at 275 with just a rub, no foil, no spritzing until 195 when I checked for doneness. This roast was ready at that temp but YMMV. Oh, I do love my bark now. Here's a couple pics:



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