Pork shoulder

MuddHonda · 05-10-2010, 07:29 PM

I picked up a 7.25 lb pork shoulder for $1 lb now I have never smoked one, planning on rub I use for tenderlion that I like, am I looking at 10-12 hrs at 230F on my UDS. Should I fold at 190-200F for 1 hour? Will follow with pics. Thanks

NorthwestBBQ · 05-10-2010, 07:33 PM

I think you meant foil and I usually foil at 165 untill it reaches 195-200.

Chef Jim · 05-10-2010, 07:40 PM

IMO you can foil, or not foil. It has not helped me with a butt at all. Internal temp is the key. At 165 the magic is just starting to happen.

Can't wait to see the prons.

HHpepper · 05-10-2010, 07:59 PM

I have found that foiling makes the bark soggy(sp?) and if done too long the meat will get mushy(sp?) :)

Alan in Ga · 05-10-2010, 09:39 PM

I did 8 butts last weekend and used no foil but did pull at 195 good luck on your first cook.

GreasePig · 05-10-2010, 11:00 PM

Is there anything as fun as that FIRST Pork Butt?

I remember my first and I was stressed out all day babysitting that thing when all I really needed to do was go drink a beer and watch a ballgame while it did it's thing...

I planned it all out had such big plans... it ended up stalling on me and Dinner was served... at 11 pm... :)

GOOD TIMES!

Still the best Pulled Pork ever!

SmokeJumper · 05-10-2010, 11:02 PM

I'm in the no foil camp because I love the more crisp and dense bark.

jgarofalo · 05-11-2010, 09:27 AM

Just remember that it's done when it's done. Allow yourself a 2 hour window from when you think it should be done and dinner time. Also, don't, really don't take it off until 190/195 and you'll have perfect pig.

thunter · 05-11-2010, 09:41 AM

I stopped foiling because I like my bark on the less soggy side too. I always cook my butts to 200* unless i'm holding for a while. If so, I pull them off at about 190*.

el_matt · 05-11-2010, 01:21 PM

I've never foiled, but I've only done 2 of them. They both took longer to cook than expected. That thick chunk of meat has a mind of its own, when it comes to cooking times!!!

Matt

Neil · 05-11-2010, 01:23 PM

I don't foil until I pull them off the smoker and place them into the cooler to rest until pulling time.

T-Man · 05-11-2010, 09:13 PM

I only foil it , when it goes in the cooler.... I pull it at 190 or few more degree's higher.
But not till after I feel the bone and probe the meat make sure it is ready to pull......

HHpepper · 05-11-2010, 10:32 PM

Either way it'll eat.

05-10-2010, 07:29 PM	#1
MuddHonda Is lookin for wood to cook with. Join Date: 09-11-09 Location: Fredericton,New Brunswick.Canada Downloads: 0 Uploads: 0	Pork shoulder I picked up a 7.25 lb pork shoulder for $1 lb now I have never smoked one, planning on rub I use for tenderlion that I like, am I looking at 10-12 hrs at 230F on my UDS. Should I fold at 190-200F for 1 hour? Will follow with pics. Thanks

05-10-2010, 07:33 PM	#2
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	I think you meant foil and I usually foil at 165 untill it reaches 195-200. __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

05-10-2010, 07:40 PM	#3
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida Downloads: 0 Uploads: 0	IMO you can foil, or not foil. It has not helped me with a butt at all. Internal temp is the key. At 165 the magic is just starting to happen. Can't wait to see the prons. __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet. http://www.chef-jim.com A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.

05-10-2010, 07:59 PM	#4
HHpepper Full Fledged Farker Join Date: 03-21-09 Location: Brookwood, AL. Downloads: 0 Uploads: 0	I have found that foiling makes the bark soggy(sp?) and if done too long the meat will get mushy(sp?) :) __________________ Weber Kettle-Mod'd Brinkman-Upright Freezer conversion-in progress-Custom offset

05-10-2010, 09:39 PM	#5
Alan in Ga is One Chatty Farker Join Date: 12-19-09 Location: Macon,Ga Downloads: 0 Uploads: 0	I did 8 butts last weekend and used no foil but did pull at 195 good luck on your first cook. __________________ NB Black Diamond, 57 Smokehouse BBQ Team www.57smokehouse.blogspot.com/ Certified GBA Judge/Competetior Golden Goose Egg(4 Times Certified) Stumps 223 ,2 UDS,NB Hondo

05-10-2010, 11:00 PM	#6
GreasePig is One Chatty Farker Join Date: 07-02-09 Location: Fayetteville, AR Downloads: 0 Uploads: 0	Is there anything as fun as that FIRST Pork Butt? I remember my first and I was stressed out all day babysitting that thing when all I really needed to do was go drink a beer and watch a ballgame while it did it's thing... I planned it all out had such big plans... it ended up stalling on me and Dinner was served... at 11 pm... :) GOOD TIMES! Still the best Pulled Pork ever! __________________ The beatings will continue until morale improves!

05-10-2010, 11:02 PM	#7
SmokeJumper is One Chatty Farker Join Date: 04-14-10 Location: San Francisco, CA and Phu Quoc Island Vietnam Downloads: 0 Uploads: 0	I'm in the no foil camp because I love the more crisp and dense bark.

05-11-2010, 09:27 AM	#8
jgarofalo Knows what a fatty is. Join Date: 04-17-10 Location: Beachwood, NJ Downloads: 0 Uploads: 0	Just remember that it's done when it's done. Allow yourself a 2 hour window from when you think it should be done and dinner time. Also, don't, really don't take it off until 190/195 and you'll have perfect pig.

05-11-2010, 09:41 AM	#9
thunter is one Smokin' Farker Join Date: 03-21-06 Location: Indianapolis, IN Downloads: 0 Uploads: 0	I stopped foiling because I like my bark on the less soggy side too. I always cook my butts to 200* unless i'm holding for a while. If so, I pull them off at about 190. __________________ Tony Hunter* ISBBQ 2 WSMs Chargriller Smokin' Pro KCBS CBJ

05-11-2010, 01:21 PM	#10
el_matt is One Chatty Farker Join Date: 12-08-09 Location: Turlock, California Downloads: 0 Uploads: 0	I've never foiled, but I've only done 2 of them. They both took longer to cook than expected. That thick chunk of meat has a mind of its own, when it comes to cooking times!!! Matt

05-11-2010, 01:23 PM	#11
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI Downloads: 0 Uploads: 0	I don't foil until I pull them off the smoker and place them into the cooler to rest until pulling time. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.

05-11-2010, 09:13 PM	#12
T-Man Full Fledged Farker Join Date: 01-14-10 Location: South Louisiana Downloads: 0 Uploads: 0	I only foil it , when it goes in the cooler.... I pull it at 190 or few more degree's higher. But not till after I feel the bone and probe the meat make sure it is ready to pull...... __________________ Med. Spicewine , Oklahoma Joe's Offset Smoker , Weber Kettle and a Cookshack O25 ...

05-11-2010, 10:32 PM	#13
HHpepper Full Fledged Farker Join Date: 03-21-09 Location: Brookwood, AL. Downloads: 0 Uploads: 0	Either way it'll eat. __________________ Weber Kettle-Mod'd Brinkman-Upright Freezer conversion-in progress-Custom offset

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