Freddie...if you were looking to get pulled pork you'll need to take it to 190* internal vs. 165. Everything else sounded fine...perhaps a smoker is in order vs. the kettle? :!:
Bill The Grill Guy said:The only thing that I would add is to foil at 165 and bring the internal up to 205*. Boston Butts work better for me. I find that shoulder is a little tougher. IMHO.
Larry Wolfe said:[quote="Bill The Grill Guy":3bqpwmst]The only thing that I would add is to foil at 165 and bring the internal up to 205*. Boston Butts work better for me. I find that shoulder is a little tougher. IMHO.
Gary in VA said:[quote="Larry Wolfe":3n1yfyfz][quote="Bill The Grill Guy":3n1yfyfz]The only thing that I would add is to foil at 165 and bring the internal up to 205*. Boston Butts work better for me. I find that shoulder is a little tougher. IMHO.
Larry Wolfe said:Freddie,
Like Greg stated, if you were looking to get "pulled" pork it will take considerably more time than it will for sliced pork. Figure approximately 2 hrs per lb cooking with a pit temp of approximately 235*-250*. Pull the shoulder off the pit at around 190* or when the bone moves easily. Double wrap in HD AF and let rest for at least an hour, more is sometimes better. Good luck, hope you enjoyed the WolfeRub!
Woodman said:Larry Wolfe said:Freddie,
Like Greg stated, if you were looking to get "pulled" pork it will take considerably more time than it will for sliced pork. Figure approximately 2 hrs per lb cooking with a pit temp of approximately 235*-250*. Pull the shoulder off the pit at around 190* or when the bone moves easily. Double wrap in HD AF and let rest for at least an hour, more is sometimes better. Good luck, hope you enjoyed the WolfeRub!
2 HOURS A POUND!!!! I only would cook that 1 -1.25 hr /lb to get to that temp. But I foil too! People who don't foil have way too much time on their hands!
Pigs On The Wing BBQ said:Not being a big fan of thermometers, I rely on the bone as a gauge to tell when a butt is done, If it pulls out clean it's ready to pull.