What's the longest you've ever smoked a pork shoulder for?

PigBeter · 11-19-2012, 04:18 PM

I ask this because on Saturday morning at 0100 I put two picnics on my UDS at 275º. Each of them was about 10½lbs, and I left the skin on both of them. I took the one off at around 1700 (even though it was only about 180º Internal Temp) because my wife was becoming extemely impatient.

It didn't probe like butter, but it wasn't terrible. It tasted pretty good, but could have been easier to pull.

The other one I left on until 1900 and it wasn't probing great, and the IT was only about 185º. I had to take it off though because my BIL needed to come over and pick it up. It probed and pulled better than the first. It was also more moist.

Both of them stayed really moist with the skin on, but I definitely wasn't prepared to be smoking these picnics for 18hours.

So what say you? How long have you smoked a pork shoulder?

buccaneer · 11-19-2012, 04:21 PM

9 hours, but I'm a novice at it and only one a couple so far.

jacksedona · 11-19-2012, 04:25 PM

i have cooked it for 8 hours to 12 hours in my weber rocku mountain smoker. what happened onvce the fire went out ,and another time when i lived in upstate ny it was outide 30 degrees and windy thre but twas on the top shelf and took me 12 hours.

http://thebarbecuemaster.net

cameraman · 11-19-2012, 04:27 PM

An eight pounder went 12 hours q'ing low and slow.

Question for you. In your OP, how did you get the degree symbol with your temps.

PigBeter · 11-19-2012, 04:43 PM

Quote:

Originally Posted by cameraman

An eight pounder went 12 hours q'ing low and slow.

Question for you. In your OP, how did you get the degree symbol with your temps.

I just google "alt characters" whenever I need a symbol like that or the "½". Lots of cool, useful symbols there!
Some sites just give you just the numbers to push, but when you do it make sure you are are pressing the "alt" button as well.

jrn · 11-19-2012, 04:51 PM

You can kick the temp up to 300*-325*. Won't take near as long. I'd always cooked mine at 225*. Then I tried it at around 325*, measured at the center of cooking grate w/maverick et732. Not only was it the best butt I'd ever cooked, but it finished a lot faster than before. I would recommend turning butt a few times if you do cook at the higher temps. :)

Boshizzle · 11-19-2012, 05:08 PM

10 hours. Not fun at all, IMO.

colonel00 · 11-19-2012, 05:12 PM

My last butt I decided to go old school so it went on at 225* overnight with no wrapping until the rest. I think it was on for close to 16 hours or more. I didn't mind because I wasn't in a hurry.

JazzyBadger · 11-19-2012, 05:18 PM

Cameraman, you can get º by holding down Alt and pressing 167.

BLAMMO!

Longest I've ever had on a butt or picnic, can't remember exactly which was 15 hours, maybe 16 hours.

Couple guys on here have had stories of 18 hours or more.

Lake Dogs · 11-19-2012, 05:24 PM

Bring the cooking surface temperatures UP. My guess is that you were cooking at 220, possibly even lower. Look at least to 240 if not 260 or more. I'll run at 250+-10 and they're DONE DONE DONE at 10 hours, usually 9.5 hours. Also, consider foiling. I do, just after the 4 hour mark.

GreenDrake · 11-19-2012, 05:28 PM

I have done them forever...stall just stalled, sometimes they are picky on me. For the most part I roll at 225 for about 12-14 hours.

pburney · 11-19-2012, 05:28 PM

Sixteen hours for me coking 2 9lb butts @225 on a Traeger Low and Slow

Igotgas · 11-19-2012, 05:40 PM

21 hours for me but it was 3 butts in my original propane cabinet.

SirPorkaLot · 11-19-2012, 05:49 PM

bunch of dang whiny arses....

if you want fast food go get a McRib.

I have cooked a 20lb shoulder for 24 hours at 210 and loved every minute of it.
I normally cook a 9-10 shoulder portion (either picnic or butt) for about 16 hours.

I figure 1.5 hrs per lb at~225.

and no thank you I don't want no damned hot & fast butt you found a way to cook in 4 hours (after you remove all the unrendered fat, you probably did find some edible meat)

Boshizzle · 11-19-2012, 05:51 PM

Quote:

Originally Posted by SirPorkaLot

bunch of dang whiny arses....

if you want fast food go get a McRib.

I have cooked a 20lb shoulder for 24 hours at 210 and loved every minute of it.
I normally cook a 9-10 shoulder portion (either picnic or butt) for about 16 hours.

I figure 1.5 hrs per lb at~225.

and no thank you I don't want no damned hot & fast butt you found a way to cook in 4 hours (after you remove all the unrendered fat, you probably did find some edible meat)

11-19-2012, 04:18 PM	#1
PigBeter On the road to being a farker Join Date: 09-20-10 Location: Exeter, Pa	What's the longest you've ever smoked a pork shoulder for? I ask this because on Saturday morning at 0100 I put two picnics on my UDS at 275º. Each of them was about 10½lbs, and I left the skin on both of them. I took the one off at around 1700 (even though it was only about 180º Internal Temp) because my wife was becoming extemely impatient. It didn't probe like butter, but it wasn't terrible. It tasted pretty good, but could have been easier to pull. The other one I left on until 1900 and it wasn't probing great, and the IT was only about 185º. I had to take it off though because my BIL needed to come over and pick it up. It probed and pulled better than the first. It was also more moist. Both of them stayed really moist with the skin on, but I definitely wasn't prepared to be smoking these picnics for 18hours. So what say you? How long have you smoked a pork shoulder?

11-19-2012, 04:21 PM	#2
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	9 hours, but I'm a novice at it and only one a couple so far. __________________ Hold my dang beer...

11-19-2012, 04:25 PM	#3
jacksedona Take a breath! Join Date: 03-11-12 Location: phoenix,arizona	i have cooked it for 8 hours to 12 hours in my weber rocku mountain smoker. what happened onvce the fire went out ,and another time when i lived in upstate ny it was outide 30 degrees and windy thre but twas on the top shelf and took me 12 hours. http://thebarbecuemaster.net __________________ alan weber smoker,one touch,go anywhere,masterbuilt

11-19-2012, 04:27 PM	#4
cameraman Babbling Farker Join Date: 08-30-09 Location: Nashville, TN	An eight pounder went 12 hours q'ing low and slow. Question for you. In your OP, how did you get the degree symbol with your temps. __________________ [COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR]

11-19-2012, 04:51 PM	#6
jrn Full Fledged Farker Join Date: 07-30-12 Location: Quitman, Ms	You can kick the temp up to 300-325. Won't take near as long. I'd always cooked mine at 225. Then I tried it at around 325, measured at the center of cooking grate w/maverick et732. Not only was it the best butt I'd ever cooked, but it finished a lot faster than before. I would recommend turning butt a few times if you do cook at the higher temps. :) __________________ UDS, mini wsm, 22.5" weber kettle

11-19-2012, 05:08 PM	#7
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	10 hours. Not fun at all, IMO. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

11-19-2012, 05:12 PM	#8
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	My last butt I decided to go old school so it went on at 225* overnight with no wrapping until the rest. I think it was on for close to 16 hours or more. I didn't mind because I wasn't in a hurry. __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

11-19-2012, 05:18 PM	#9
JazzyBadger Quintessential Chatty Farker Join Date: 04-12-10 Location: Jazzy Gerbil Land.	Cameraman, you can get º by holding down Alt and pressing 167. BLAMMO! Longest I've ever had on a butt or picnic, can't remember exactly which was 15 hours, maybe 16 hours. Couple guys on here have had stories of 18 hours or more. __________________ The Life of the Knife is Ended By! The Wife. Geld responsibly.

11-19-2012, 05:24 PM	#10
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	Bring the cooking surface temperatures UP. My guess is that you were cooking at 220, possibly even lower. Look at least to 240 if not 260 or more. I'll run at 250+-10 and they're DONE DONE DONE at 10 hours, usually 9.5 hours. Also, consider foiling. I do, just after the 4 hour mark. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

11-19-2012, 05:28 PM	#11
GreenDrake is One Chatty Farker Join Date: 06-21-10 Location: Right over there	I have done them forever...stall just stalled, sometimes they are picky on me. For the most part I roll at 225 for about 12-14 hours.

11-19-2012, 05:28 PM	#12
pburney Got Wood. Join Date: 08-21-12 Location: moro,illinois	Sixteen hours for me coking 2 9lb butts @225 on a Traeger Low and Slow

11-19-2012, 05:40 PM	#13
Igotgas is one Smokin' Farker Join Date: 12-14-10 Location: Orangevale California	21 hours for me but it was 3 butts in my original propane cabinet. __________________ [CENTER]Chad [/CENTER] [CENTER]Gator Pit (Holy Smokees)[/CENTER] [CENTER]Custom built Propane Offset Smoker[/CENTER] [CENTER]Rescued Red MasterTouch - 1998[/CENTER] [CENTER]Smoky Joe - 1984 (My Little Girls)[/CENTER] [CENTER]Ranch Kettle X2- 2008 With Brother Marty Leach's Handles and 1991 CL find.[/CENTER] [CENTER]SS Weber Performer X 2 [/CENTER]

11-19-2012, 05:49 PM	#14
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	bunch of dang whiny arses.... if you want fast food go get a McRib. I have cooked a 20lb shoulder for 24 hours at 210 and loved every minute of it. I normally cook a 9-10 shoulder portion (either picnic or butt) for about 16 hours. I figure 1.5 hrs per lb at~225. and no thank you I don't want no damned hot & fast butt you found a way to cook in 4 hours (after you remove all the unrendered fat, you probably did find some edible meat) __________________ John