My Pulled Pork Shoulder Attempt - BBQ Central

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Old 06-14-2009, 02:53 PM   #1
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My Pulled Pork Shoulder Attempt

Hiya folks. I tried a pulled pork shoulder. Half a shoulder, actually. The thing was massive, took forever to get up to temperature. On at 11:30 am, off at 8:00 pm, after I added some direct heat to get her going. Should I have chosen the thinner half? It was asymmetrical, but probably easier to get up to temperature.

Had some for lunch today. Not pulled, but sliced/cut from the bone. Very nice.

I'd love your input. Cheers!

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Old 06-14-2009, 04:55 PM   #2
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The shape should not affect it. The size/weight will affect the time of the cook. Usually If you cooking at 225* my general rule of thumb is 1&1/2 hours per pound for pulled pork.
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Old 06-14-2009, 04:57 PM   #3
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Still took more than that. Was about 5 pounds, and it was just hitting 171 after direct heat was attached. BBQ temp was 285.

I got to try this again.
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Old 06-14-2009, 05:46 PM   #4
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I would try at least 12 hours indirect heat.
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Old 06-14-2009, 05:47 PM   #5
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Yeah I had no clue it would go that long. I would have set it late evening, and let her go overnight.
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Old 06-14-2009, 07:04 PM   #6
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They all hit a "spot". That spot will hold same temps for a long time then get through and continue cooking. Thats the the scientific part of it that im not 100% clear of.
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Old 06-14-2009, 08:40 PM   #7
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Quote:
Originally Posted by dollarbill
They all hit a "spot". That spot will hold same temps for a long time then get through and continue cooking. Thats the the scientific part of it that im not 100% clear of.
Nobody is. That's when the magic happens!
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Old 06-14-2009, 09:16 PM   #8
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Give that one to the neighbors and go get another one to try again.
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Old 06-14-2009, 10:07 PM   #9
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I'm too busy eating it. Wonderful stuff. I'm also very pleased with my Cajun Rub, first time using it.

I have a boat trip next weekend, so I might just throw another on the cue this week for that.
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Old 06-15-2009, 12:19 AM   #10
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Seems like a short time for that ... rule of thumb is low and slow and every piece of meat is different when it comes to when it stalls and for how long it stalls for....if ya liked it the way ya made it then dont fix what isnt broken
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