Need some Pork shoulder opinions.

DavidEHickey · 09-17-2010, 07:16 AM

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

thirdeye · 09-17-2010, 07:22 AM

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.

Wampus · 09-17-2010, 08:11 AM

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.

Lake Dogs · 09-17-2010, 08:18 AM

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...

Dave Russell · 09-17-2010, 08:19 AM

Maybe he means 500 at the coal grate level and not the cooking grate level?

Wampus · 09-17-2010, 08:20 AM

Quote:

Originally Posted by Lake Dogs

I mean, really, 500 degrees? Who knows, maybe he knows something we dont...

OR.....maybe he DOESN'T know something we DO!

ScreamingChicken · 09-17-2010, 08:22 AM

I'm thinking that 5 hours at 500F might create a bark you'll need a chainsaw for. Or maybe a plasma cutter.

Brad

Flyer75 · 09-17-2010, 08:27 AM

Quote:

Originally Posted by Brad_Olson

I'm thinking that 5 hours at 500F might create a bark you'll need a chainsaw for. Or maybe a plasma cutter.

Brad

LOL. I was thinking the exact same thing.

MikeR · 09-17-2010, 08:29 AM

Time to brown bag it.

Wampus · 09-17-2010, 08:31 AM

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!

)

bluetang · 09-17-2010, 08:33 AM

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.

byrdzeye · 09-17-2010, 08:38 AM

Sounds like he is planning to boil or braise?

bbquzz · 09-17-2010, 08:49 AM

Quote:

Originally Posted by Wampus

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!

)

Great idea .. If not this feed your family a big meal before, at least you won't go hungry

DavidEHickey · 09-17-2010, 08:51 AM

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

deguerre · 09-17-2010, 08:54 AM

Quote:

Originally Posted by DavidEHickey

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

Guess it would be bad form to call in sick, then.

09-17-2010, 07:16 AM	#1
DavidEHickey Full Fledged Farker Join Date: 04-22-08 Location: Wilmington, Ohio Downloads: 0 Uploads: 0	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

09-17-2010, 07:22 AM	#2
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	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. __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

09-17-2010, 08:11 AM	#3
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	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. __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

09-17-2010, 08:18 AM	#4
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	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... __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook

09-17-2010, 08:29 AM	#9
MikeR is one Smokin' Farker Join Date: 11-13-08 Location: Islip, NY Downloads: 3 Uploads: 0	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 - "BBQ To Die For"™ Under the "LENIENT" direction of Pit Master Tim. 22.5 OTG, 18.5 OTS, 18.5 WSM, Chargriller Duo with optional side fire box, one green and one yellow super fast splash proof Thermapens. "Founders Club" Operation BBQ Relief.

09-17-2010, 08:19 AM	#5
Dave Russell is One Chatty Farker Join Date: 01-06-10 Location: Lebanon, Tennessee Downloads: 0 Uploads: 0	Maybe he means 500 at the coal grate level and not the cooking grate level?

09-17-2010, 08:22 AM	#7
ScreamingChicken Full Fledged Farker Join Date: 11-07-09 Location: Stoughton, Wisconsin Downloads: 0 Uploads: 0	I'm thinking that 5 hours at 500F might create a bark you'll need a chainsaw for. Or maybe a plasma cutter. Brad

09-17-2010, 08:31 AM	#10
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	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!) __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

09-17-2010, 08:33 AM	#11
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	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. __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

09-17-2010, 08:38 AM	#12
byrdzeye Got rid of the matchlight. Join Date: 06-28-10 Location: Columbus, OH Downloads: 0 Uploads: 0	Sounds like he is planning to boil or braise?

09-17-2010, 08:51 AM	#14
DavidEHickey Full Fledged Farker Join Date: 04-22-08 Location: Wilmington, Ohio Downloads: 0 Uploads: 0	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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