@Uofmtiger - this is the biggest shoulder I've ever done. It's been on 21.5 hours and it's at 198 F but not ready yet. I'm checking every 2 degrees now. I'm curious what was your pit temp and which wood do you use?
Got a tip for us?
Let us know
Become a MacRumors Supporter for $50/year with no ads, ability to filter front page stories, and private forums.
Big Green Egg
- Thread starter Gutwrench
- Start date
- Sort by reaction score
It's done. I think it turned out pretty well. The meat is very tender and the flavors are nice. I think I'm not so much of a pulled pork fan. I'd still like to hear your temps and wood.
Looks good. I vary the wood, but I usually use Pecan or a combination of pecan and cherry. I use Dizzy Dust and mustard to slather it before it goes on. I try to keep it in the 225 range, but if it varies by 10 degrees either way, I typically don't bother it. It usually averages around 225, give or take. I used to stress over getting it to stay in the 205-225 range, but I don't think it makes much difference. I use Maverick wireless thermometers and try to put the bbq thermometer near the Egg's thermometer. The other goes in the thickest area of the shoulder.
I have tried turbo cooking that starts at a higher temp ( can't remember the exact numbers), but it came off the grill with too much fat.
I actually prefer brisket, but it costs a lot more and is harder to find around here. I had to special order it from a butcher last time I cooked it. I love pork shoulder, though.
21.5 hours?!? What temperature was your smoker?
As for wood, my favorite is pecan (not hard to find here in Texas), or oak as my second choice. Hickory is good but it can be a bit strong. Mesquite is awesome for grilling but far too hot and too strong a flavor for smoking. I've also used peach, but it's not as easy to find.
As for wood, my favorite is pecan (not hard to find here in Texas), or oak as my second choice. Hickory is good but it can be a bit strong. Mesquite is awesome for grilling but far too hot and too strong a flavor for smoking. I've also used peach, but it's not as easy to find.
Hi -
It was about an 11 pound Compart Duroc shoulder. I cooked it indirect at 220 F using mostly cherry and a few select pieces of hickory.
I rarely use hickory and almost never use mesquite.
I prefer to use apple, cherry, even pecan when smoking pork, salmon, and trout.
I also made three racks of Compart baby backs & baked beans for a friend's cycling party.
It was about an 11 pound Compart Duroc shoulder. I cooked it indirect at 220 F using mostly cherry and a few select pieces of hickory.
I rarely use hickory and almost never use mesquite.
I prefer to use apple, cherry, even pecan when smoking pork, salmon, and trout.
I also made three racks of Compart baby backs & baked beans for a friend's cycling party.
Smoking a shoulder can take 1.5 to 2 hours per pound (I always give myself at least 2 hours per pound to be on the safe side if we are having it for dinner). If it was a 12-14 pound butt, I wouldn't say that it was unusual to take that long.
I also like mesquite for things that cook faster, like burgers.
Have you ever tried Snake River Farms for brisket? I've order two briskets from them and was very pleased with their quality and service. Both briskets were at 14.5 lbs., nicely trimmed and marbled. The first order has free shipping.
http://www.snakeriverfarms.com/american-kobe-beef.html?gclid=CMOU5OrgmsgCFQMdaQodSDQAiQ
When I get back from overseas I want to try the American Kobe beef they have. Thanks for the link.
Where are you overseas? Business or pleasure?
Here's a link to Compart, in case you might be interested. I have really good luck with their baby back ribs.
http://www.compartduroc.com
I'm doing some training and it is a pleasure also, the people I'm helping train are motivated.
Excellent. A motivated group makes the effort easier and more enjoyable! Enjoy and safe travels.
I saw this earlier today, and thought of this thread. Figured I'd post it here, because, hey, it's kind of appropriate, and this topic needs to live forever.
Keep in mind that the language is pretty harsh, so if you're at work, or easily offended by Malcolm Tucker (aka foul mouthed Doctor Who), don't click this link.
How To Cook A ******* Steak
Yes. I am easily amused.
Keep in mind that the language is pretty harsh, so if you're at work, or easily offended by Malcolm Tucker (aka foul mouthed Doctor Who), don't click this link.
How To Cook A ******* Steak
Yes. I am easily amused.
Hey mscriv (and others) - I smoked one too and was pleased.
Do you use a dry brine or maybe a wet brine? What temp did you use?
You are getting me close to buying one; the bacon looks good.
Remind me to never ask him for a tip on cooking steak AGAIN!
Nice to see some new BGE results. I haven't used mine for a couple months (busy and lots of rain), but need to get going again. I got a suos vide for Christmas, so I may do some combo cooks... (finish them up in the egg)
Hi - I'm off to learn about sous vide because I've not heard of it. Care to share their use, pros, cons?