20 pounds of pork shoulder on an old kamado.

[silverfinger]

I put two 10 pound pork shoulders on my kamado at 9:30 this morning thinking I could be cutting them up and packaging them for the freezer around 10 or 11 at night.

Fast foreword.
It's 2:00 am and the temp on the pork is only 160.
I put a tray between the meat and the Coles this time to try to keepmoisture in the meat. I put apple juice in it.

Anyway,
I pulled that out a couple hours ago and the meat temp is at 160 after 16 hours.

I think I'm going to be up all night:drama:

 

[westy]

Uh oh, its a marathon. Maybe crank it up and wrap it. At least get out with a few hours sleep. I feel for ya.

 

[westy]

Did you read the post right under yours? Kind of appropriate right at the moment. Restaurants who cook for crazy long times.

 

[Kloogee]

What temp are ya cooking at and how are you measuring it?

 

[silverfinger]

20 1/2 hours later. It's done.
Dang, I did not expect that.

I cooked it at 220 to 230 intel the meat temp reached 195.
The bone was loose and ready to pull apart.

 

[LMAJ]

220-230.. yeah - long cook times. You know the deal, they are done when they are done... now - get a nap.

 

[silverfinger]

Thought I would post a photo. This came out real good! :mrgreen:

 

[HeSmellsLikeSmoke]

You sir, serve no pork before its time. Worth the wait.

 

[Stingerhook]

Looks great.

 

[jeffturnerjr]

Looks awesome!

 

[BASSER]

Yumfreakinme!!!!

 

[SmittyJonz]

that's Crazy -:shock:

I like knocking them out in 6-8 hrs myself! -:mrgreen: Use your Kettle next time......:wink:

you sure 220-230* was accurate- seems like 190* with those times.

 

[Phubar]

Nice work!

 

[gtr]

There ya go man - nice!

 

[LMAJ]

Patience is a virtue!
That pork looks great!

 

[gotribe28]

your a better man then me... I am not cooking anything that low... I do pork butts in 8 hours