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txschutte
01-12-2008, 04:32 PM
I wnet to get some butts for BBBand a smoke for tomorrow. No butts left. So I settled for a shoulder. As it is much bigger, and I plan to take the temp higher than I usually do, decided for an all nighter. I'll put it on in about 2 hours (after the smoker is good and ready)

N8man
01-12-2008, 04:34 PM
What's the poundage on that hunk?

BBQ Grail
01-12-2008, 04:36 PM
That looks like a huge hunk of Pork. Can't wait for the post-smoke pics.

fnnm358
01-12-2008, 04:40 PM
that sure looks big cant wait to see the finished pic

txschutte
01-12-2008, 04:40 PM
What's the poundage on that hunk?
It's a 10#er and I figured about an hour/lb at 225*. It should be ready to shred for sammies for lunch.

cmcadams
01-12-2008, 04:51 PM
For all night, that still looks raw! :)

I'll look forward to the finished masterpiece!

Jack2u2
01-12-2008, 05:24 PM
I'll be interested to see how you like the shoulder. I've read from others that it's stronger flavored than the butt. I've never used it for pulled pork. Usually for sausage. Looking forward to seeing it finished.

DaChief
01-12-2008, 06:01 PM
Let us know how that big boy turns out for sure!

Ron_L
01-12-2008, 06:26 PM
An hour/lb at 225 seems optimistic to me, but ya never know!

Smokin' Gnome BBQ
01-12-2008, 06:32 PM
did you inject????? seems to cut down on cooking times..good luck


Sal

txschutte
01-12-2008, 07:00 PM
An hour/lb at 225 seems optimistic to me, but ya never know!
Of course, it's done when it's done. Shooting to foil at 160* and pull at 190*.

jestridge
01-12-2008, 08:17 PM
It will turn out great. I have done them fresh off the hog.

deeque
01-12-2008, 08:34 PM
good luck and git-r-dun.:-D8-)

Norcoredneck
01-12-2008, 08:36 PM
Wyatt gonna be running the show? I'm working tonight, will be checking in ony you!

Gatordawg
01-12-2008, 08:41 PM
Makes my mouth water!! Good Eatin!

Wyatt
01-12-2008, 08:45 PM
Fifty dollers says my dad will fall a sleep.

txschutte
01-12-2008, 09:38 PM
Fifty dollers says my dad will fall a sleep.You are soooooooo grounded.:lol:

Bbq Bubba
01-12-2008, 09:42 PM
You are soooooooo grounded.:lol:

LMFAO..........i'm with Wyatt.
Look forward to seeing that after my great nite's sleep, good luck bro, if you do fall asleep, Wyatt will take all the glory!!
BTW, what did you season with?

chinesebob
01-12-2008, 09:43 PM
How old is he Tx? That was downright funny. Which one are you smoking on? I do them all the time and I love them. I do them at 235 and that gets them done in 10 - 11 hours.

txschutte
01-12-2008, 10:01 PM
LMFAO..........i'm with Wyatt.
Look forward to seeing that after my great nite's sleep, good luck bro, if you do fall asleep, Wyatt will take all the glory!!
BTW, what did you season with?I used the Slap Ya Mama rub I acquired on our last TX trip.

How old is he Tx? That was downright funny. Which one are you smoking on? I do them all the time and I love them. I do them at 235 and that gets them done in 10 - 11 hours.Wyatt will be 10 in 2 weeks. Yeah, a real smartarse. I'm cooking this all on Lola. In the AM I will put the beef ribs and three cornish game hens on as well.

txschutte
01-12-2008, 10:28 PM
Here it is. Looks good. I have no idea what happened to those skin squares.:rolleyes:
As you can see we have a ways to go, even to foil! A few of the third pic should keep me awake, right?

jacob
01-12-2008, 10:32 PM
Remembering previous post about the quantity of Shiners consumed with all nighters. I will have to decline your bet this time Wyatt. Just don't forget to wake up dad when it gets done.:wink:

txschutte
01-12-2008, 10:36 PM
Remembering previous post about the quantity of Shiners consumed with all nighters. I will have to decline your bet this time Wyatt. Just don't forget to wake up dad when it gets done.:wink:
You're grounded, too!:lol:

txschutte
01-12-2008, 11:29 PM
Just foiled at 165*.

keale
01-12-2008, 11:35 PM
How long did it take to get to 165*, I just did a 10# Boston Butt, and it took 14 hrs on the UDS. Best one I ever did, don't know if its because of the poundage(is that a word?) or not...

txschutte
01-12-2008, 11:54 PM
About 5 1/2 hrs. The time it will take has yet to be seen to finish at 190*.

chinesebob
01-13-2008, 02:14 AM
did you foil and put it back on? Some people do, wasn't sure. Something that big you might want to keep for a little longer. In my experience once you break that 140/150 level it grow to temp pretty quick. But something that massive would it make sense to leave on longer?

txschutte
01-13-2008, 02:39 AM
Pulled it off at 190*. I can't wait for lunch tomorrow!

Norcoredneck
01-13-2008, 02:39 AM
Zzzzzzz? Still there?

DaChief
01-13-2008, 06:40 AM
That looks good...now wake up and let's eat!

jacob
01-13-2008, 02:18 PM
Wake Up Shane, waiting on those finished pics.

txschutte
01-13-2008, 04:56 PM
Pork Sammies with pickle and onion on a soft sub roll.

Ron_L
01-13-2008, 06:56 PM
Hmmm... Pickles and onions... McRib Wannwbe? Or maybe what McRib aspires to be :-D

ewile
01-13-2008, 06:58 PM
man that looks good!

Bbq Bubba
01-13-2008, 08:41 PM
Nice job bro....i'll take 2 minus the pickle's :rolleyes:

HoDeDo
01-13-2008, 09:55 PM
Yep... lookin good from this screen!!

Dr_KY
05-15-2008, 08:22 PM
2:30 am and i'm hungry!!! I put a shoulder riht about midnight.

Smokey D
05-15-2008, 09:13 PM
Good luck and can't wait until the prons show up.

71-South
05-15-2008, 10:53 PM
Can someone tell me what difference scoring the top of the meat makes?

Fastball
05-15-2008, 10:56 PM
Good luck and can't wait until the prons show up.


It's going to be pretty tough eatin'. He did this particular shoulder 4 months ago......read the dates:lol::lol:

Oh...maybe you were talking about the Dr's.

Midnight Smoke
05-15-2008, 11:13 PM
Is that shoulder done yet, it's been smoking for a long time? :wink: Low and so Slow...

Dr_KY
05-16-2008, 03:34 AM
Figured I would get someone.lol

Norcoredneck
05-16-2008, 07:11 AM
I seen it and didn't check date, just thought Shane was taking credit for another Wyatt sucess. :biggrin:

h20loo
05-16-2008, 07:42 AM
When I do the picnics or shoulders I cut the skin and most of the cap off. My thinking is I want more bark. Am I missing something by doing it that way. Yours rendered down pretty good tho and I know its been cooking for 4 monthsLOL!!!

Cabntmkr1
05-16-2008, 11:39 AM
It looks really good! That sandwich is making my mouth water.:mrgreen: