My first pork shoulder

bmonkman · 11-29-2012, 11:14 AM

I am doing my first cook on the WSM I brought home on Sunday. To honour the occasion I am going to do my first pork shoulder, using Chris Lilly's recipe for rub and injection.

My question is - the pork shoulder I have is just over 9 lbs. Would cooking it for 9 hours at 225 be about right?

Thanks in advance - Brian

aawa · 11-29-2012, 11:20 AM

At 225 you are looking at 1.5hrs-2hrs/pound. If you want to get it to about the 9hr mark you will need to bump temps up to about 275-300ish.

gtr · 11-29-2012, 11:24 AM

At that temp I'd allow a lot more time - at least 1.5 hours/# or even 2 hrs - actually at 225, more towards 2 hours/#. I haven't cooked at that temp in forever so I'm not really sure to be honest.

You could kick the heat up and get it done more quickly without losing any quality. I do 'em anywhere from 270-325 with consistently excellent results. I like to rest the cut at least an hour before pulling as well.

Bludawg · 11-29-2012, 11:44 AM

9 lbs at 225 deg = 1.5 -2 hrs lb. 9 lb butt at 300 Deg = 30 - 45 min lb you decide

Bluehawg · 11-29-2012, 11:45 AM

I have always cooked mine at about 300-325... Usually about 6-8 hours it is falling apart and mouth-watering tender. Wrap it in foil and then a towel and place it in a cooler for about 1-2 hours and let it rest. Still have to wear gloves to pull it though cause it will still be so hot it will burn your bare fingers.

bmonkman · 11-29-2012, 12:02 PM

Well, given that it is my first time cooking on the WSM I can tell it is going to be "interesting". Hopefully running it with the vents wide open will do the trick and get the temp up to at least 275.

High on Saturday is forecast to be 47 with the wind running at about 5 mph. So I shouldn't have to use the insulated cover.

Wish me luck.

Militant83 · 11-29-2012, 01:50 PM

The Lilly recipe is a good one I have used it several times and great results everytime.

Lake Dogs · 11-29-2012, 01:58 PM

I would scale back on the salt content in his recipe, especially the first time... Perhaps use 1/2 of what he called for or even 1/3...

I smoke around 250-260 range, and 9 lb butt or picnic shoulder takes right at 9 hours...

gtr · 11-29-2012, 02:12 PM

^^^Hance is right about the salt content in the injection - I forgot to mention that - I cut it in half too.

bmonkman · 11-29-2012, 03:01 PM

Thanks guys - re: salt. Does that recommendation apply to both the rub and injection recipes?

gtr · 11-29-2012, 03:05 PM

^^^Just the injection for me. I used kosher salt for the rub btw - can't remember which the recipe calls for.

bmonkman · 11-29-2012, 03:09 PM

Quote:

Originally Posted by gtr

^^^Just the injection for me. I used kosher salt for the rub btw - can't remember which the recipe calls for.

Recipe calls for 1/3c kosher salt and 1/3c garlic salt for the rub - 1/4 cup salt (assuming table salt here) for the injection.

Maybe I should use the same amount of kosher salt instead of the table salt.

bmonkman · 12-01-2012, 08:01 AM

Got the pork shoulder on about half an hour ago. Forgot to take a couple of pre-cook pics.

Weather here right now is about 37f with a 6 mph wind. However, I got the smoker nestled in a corner so the wind is being blocked by a fence. Temp stabilized at 230f. Using apple chunks to smoke with. Set the coals going using the Minion method. Filled the water pan with close to boiling water.

As this is my first cook on the WSM I know I am going to be a bit OCD and check the temp every 15 min. or so.

I will post some pron at the 4 hour point.

Brian

fantomlord · 12-01-2012, 09:17 AM

Quote:

Originally Posted by bmonkman

Got the pork shoulder on about half an hour ago. Forgot to take a couple of pre-cook pics.

Weather here right now is about 37f with a 6 mph wind. However, I got the smoker nestled in a corner so the wind is being blocked by a fence. Temp stabilized at 230f. Using apple chunks to smoke with. Set the coals going using the Minion method. Filled the water pan with close to boiling water.

As this is my first cook on the WSM I know I am going to be a bit OCD and check the temp every 15 min. or so.

I will post some pron at the 4 hour point.

Brian

try with the water pan empty and foiled next time...I don't think you'll go back. The WSM will hold lower temps without it, and you shouldn't need the water for moisture (especially with shoulder).
and +1 for going higher temp...I've been doing my shoulders in the WSM around the 250-275° range with excellent results.

bmonkman · 12-01-2012, 10:00 AM

Ok 2 1/2 hours in - pit temp is sitting at 245. I a m r e s i s t i n g t h e u r g e t o
l i f t t h e l i d a n d p e a k - I MUST BE STRONG!!

11-29-2012, 11:14 AM	#1
bmonkman Full Fledged Farker Join Date: 08-04-12 Location: Mechanicsburg, PA Downloads: 0 Uploads: 0	My first pork shoulder I am doing my first cook on the WSM I brought home on Sunday. To honour the occasion I am going to do my first pork shoulder, using Chris Lilly's recipe for rub and injection. My question is - the pork shoulder I have is just over 9 lbs. Would cooking it for 9 hours at 225 be about right? Thanks in advance - Brian __________________ Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian When all else fails just ask yourself, WWGALD???

11-29-2012, 11:20 AM	#2
aawa is one Smokin' Farker Join Date: 07-03-12 Location: Virginia Beach Downloads: 0 Uploads: 0	At 225 you are looking at 1.5hrs-2hrs/pound. If you want to get it to about the 9hr mark you will need to bump temps up to about 275-300ish. __________________ Weber Mini WSM x2 Weber 22.5in OTG x2 Weber Touch and Go Performer *Sublime Smoke UDS* Maverick ET-732 World's Fastest Blue Thermapen *

11-29-2012, 11:24 AM	#3
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	At that temp I'd allow a lot more time - at least 1.5 hours/# or even 2 hrs - actually at 225, more towards 2 hours/#. I haven't cooked at that temp in forever so I'm not really sure to be honest. You could kick the heat up and get it done more quickly without losing any quality. I do 'em anywhere from 270-325 with consistently excellent results. I like to rest the cut at least an hour before pulling as well. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

11-29-2012, 11:44 AM	#4
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	9 lbs at 225 deg = 1.5 -2 hrs lb. 9 lb butt at 300 Deg = 30 - 45 min lb you decide __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

11-29-2012, 11:45 AM	#5
Bluehawg Full Fledged Farker Join Date: 11-07-11 Location: Richton, MS Downloads: 0 Uploads: 0	I have always cooked mine at about 300-325... Usually about 6-8 hours it is falling apart and mouth-watering tender. Wrap it in foil and then a towel and place it in a cooler for about 1-2 hours and let it rest. Still have to wear gloves to pull it though cause it will still be so hot it will burn your bare fingers. __________________ BBQ ADDICT and Ag Teacher

11-29-2012, 12:02 PM	#6
bmonkman Full Fledged Farker Join Date: 08-04-12 Location: Mechanicsburg, PA Downloads: 0 Uploads: 0	Well, given that it is my first time cooking on the WSM I can tell it is going to be "interesting". Hopefully running it with the vents wide open will do the trick and get the temp up to at least 275. High on Saturday is forecast to be 47 with the wind running at about 5 mph. So I shouldn't have to use the insulated cover. Wish me luck. __________________ Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian When all else fails just ask yourself, WWGALD???

11-29-2012, 01:50 PM	#7
Militant83 is one Smokin' Farker Join Date: 05-05-11 Location: Lancaster, OH Downloads: 0 Uploads: 0	The Lilly recipe is a good one I have used it several times and great results everytime. __________________ Custom 250 gal drum cooker,Weber OTG,Maverick ET-73,Covert Black Thermapen

11-29-2012, 01:58 PM	#8
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	I would scale back on the salt content in his recipe, especially the first time... Perhaps use 1/2 of what he called for or even 1/3... I smoke around 250-260 range, and 9 lb butt or picnic shoulder takes right at 9 hours... __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

11-29-2012, 02:12 PM	#9
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	^^^Hance is right about the salt content in the injection - I forgot to mention that - I cut it in half too. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

11-29-2012, 03:01 PM	#10
bmonkman Full Fledged Farker Join Date: 08-04-12 Location: Mechanicsburg, PA Downloads: 0 Uploads: 0	Thanks guys - re: salt. Does that recommendation apply to both the rub and injection recipes? __________________ Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian When all else fails just ask yourself, WWGALD???

11-29-2012, 03:05 PM	#11
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	^^^Just the injection for me. I used kosher salt for the rub btw - can't remember which the recipe calls for. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

12-01-2012, 08:01 AM	#13
bmonkman Full Fledged Farker Join Date: 08-04-12 Location: Mechanicsburg, PA Downloads: 0 Uploads: 0	Got the pork shoulder on about half an hour ago. Forgot to take a couple of pre-cook pics. Weather here right now is about 37f with a 6 mph wind. However, I got the smoker nestled in a corner so the wind is being blocked by a fence. Temp stabilized at 230f. Using apple chunks to smoke with. Set the coals going using the Minion method. Filled the water pan with close to boiling water. As this is my first cook on the WSM I know I am going to be a bit OCD and check the temp every 15 min. or so. I will post some pron at the 4 hour point. Brian __________________ Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian When all else fails just ask yourself, WWGALD???

12-01-2012, 10:00 AM	#15
bmonkman Full Fledged Farker Join Date: 08-04-12 Location: Mechanicsburg, PA Downloads: 0 Uploads: 0	Ok 2 1/2 hours in - pit temp is sitting at 245. I a m r e s i s t i n g t h e u r g e t o l i f t t h e l i d a n d p e a k - I MUST BE STRONG!! __________________ Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian When all else fails just ask yourself, WWGALD???