What temp for this shoulder roast?

Tricky · 02-03-2013, 10:38 AM

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.

aawa · 02-03-2013, 11:13 AM

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.

Tricky · 02-03-2013, 11:43 AM

Thanks.

Gore · 02-03-2013, 11:47 AM

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.

Tricky · 02-03-2013, 11:52 AM

Quote:

Originally Posted by Gore

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.

Ron_L · 02-03-2013, 11:58 AM

Quote:

Originally Posted by Gore

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...

02-03-2013, 10:38 AM	#1
Tricky On the road to being a farker Join Date: 12-06-10 Location: Ventura County, CA Downloads: 0 Uploads: 0	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. __________________ Cooking on: UDS, Weber gasser and Dutch Ovens a-plenty

02-03-2013, 11:13 AM	#2
aawa is one Smokin' Farker Join Date: 07-03-12 Location: Virginia Beach Downloads: 0 Uploads: 0	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. __________________ 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 *

02-03-2013, 11:43 AM	#3
Tricky On the road to being a farker Join Date: 12-06-10 Location: Ventura County, CA Downloads: 0 Uploads: 0	Thanks. __________________ Cooking on: UDS, Weber gasser and Dutch Ovens a-plenty

02-03-2013, 11:47 AM	#4
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	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. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"