Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Double the Pulled Pork. How long?

For example, I can generally do a 8lb shoulder in about 8 hours, from lighting the coals to pulling apart,

I may do two 8lbers next weekend on the same grill, How much additional time might be required with the addition of the 2nd shoulder?

Little if any. Your cooking temp is your cooking temp no matter how many are on there. Putting the additional cold meat on may initially cool things down a bit, but not enough to make a difference in my experience. What temp are you cooking at to get an eight pound butt done in eight hours? Seven to eight pound butts take me about 14 hours at 225-250 unwrapped.

Mike

Weber grill, bottom vents closed, top vents wide open will usually get me about 250/275 temp reading at the top of the dome.

Cook times much longer than 8/9 hours and I lose interest for multiple reasons..

Yup, yup, yup!!

i just woofed down my eastern nc style pp a few min ago. i did mine yesterday on my wsm and we had a little last night right off the smoker and then i made a finish sauce and chopped and mixed it this afternoon. i'm just leaving the pan on the stove all evening because i know i will be hitting it again.

Kenneth, about how many lbs of charcoal does it take for an 8 pounder. Do you have to add charcoal ?

I fill these two baskets to start,

Weber

then about every 2 hours I'll add maybe 4/6 briquettes per side along with more wood chunks. It's not much. I stop adding wood after about 4 hours

Once some of the briquettes are going, move the racks to the side and add the meat.

Bottom vent closed, top vent wide open.

I've done numerous shoulders using the lb per hour formula, that includes lighting the briquettes, Cooking, 1/2 hour cooldown and pulling apart.

cook till 195/200, or just simply try to remove the bone, if the bone will pull out, it's done.

Don't worry, you will not char or dry out a shoulder, Shoulders are taylor made for amateurs and pros alike.

Mike has the answer. As long as the temp stays the same, and as long as the heat can circulate, fill 'er up.

So, meat in the middle and baskets on each side ? No stranger to a Webber kettle but new to a Boston butt on one, just trying to get some ideas.

meat in the middle, baskets on the side, In-direct heat. Make yourself an aluminum foil "pan" to place directly, lower rack between the baskets, under the meat to catch the mess.

A shoulder is a large very forgiving chunk of Goodness, you will have to go out of your way to screw it up.

Leftovers keep very well also.

Same here 14 hours,I just bought 3 8lb butts for July 4 th party
I will put them on the BGE at midnight Friday planning on having them done and in a hot cooler for 4 PM Saturday

Yup. 1.5 or so hours per pound. .

This.

That was the EXACT cook I did last night. I'm not trying to start an argument, measure dycks or say whose cooker is best, just trying to understand how an 8 pound butt takes 14 hours on a BGE and Kenneth is cooking one in almost half the time on a Weber? I know some competition guys that cook them in way less time using hotter temps and wrapping them, but we're only talking a couple hours, not six.

Kenneth do you use a Maverick or other device to monitor your cooker temp? If not is it possible that when you remove the lid to add charcoal you are giving the fire a big gulp of air and cooking hotter than you think? I guess what I'm asking is that 250* is 250* no matter what you're cooking on right? A BGE will go 22+ hours on a load of charcoal, so the lid is never lifted throughout the cook.

Denny, what does an 8 pound butt take you on your WSM? Sean what does one take on your club's offset? Just trying to wrap my mind around this phenomenon??

Mike

Mike, I'm in the hotter/faster camp, but I usually go for more of a Mex/West taco style. Still, 350-375 for five hours will get it to pull or fall, or fork apart. Regional thing I guess. And the clubs cooker has the fire box low on the backside with the racks rotating by. So I think the rotisserie cooks a little faster with similar temps on the gauge in the top of the grill. I've just never really seen the need to go 12-14 hours, nor can we usually drink that long!

Lightweights!


















Mike

When I start something, I'm committed, no weak ass schit here!

Cook/drink, serve, get the F out!

Mike, 10 hours is good for me if internal temp is there. Holding IT @ 195-200 out to 12 hours or longer makes them butter tender.

Have to add that I'll pull the butt sooner if I'm slicing rather than pulling. Different texture.

Yep me to. If I'm going to slice the "money muscle" I detach it at 170ish.

Mike

Low and slow I'll stick with my method

Quadruplets??



Mike

Nice butts

I've been using this stuff for just about everything pork lately. Great product. Tried it on a whole loin yesterday for the hell of it. Turned out very good.


post image online

Didn't trim the loin which had a LOT of fat on the outside which is unusual for my butcher and the result was a HUGE AZZ FIRE in my grill. Stood there with the cord to my Traeger in one hand and the hose next to me and let 'er burn out(crossed fingers)

Best damn loin I've ever made.

Yes I do use a Maverick, and my Weber Performer also has a temp gauge in the dome.

Once I get my coals going, I add the meat and put the vents to where they should be.

I will glance at the dome gauge a few times in the next few hours, I generally don't insert the Maverick until maybe halfway through the cook, I just see no point in doing it any earlier because there is very little I can adjust or change. I'm going to say the temps will generally be 250/275 and maybe up to 300 at peak times.

My shoulders may be 7 lbs, 8lbs, some where in that range. I have little interest or time in 10 to 14 hour cooks,

for one thing, I have two teenage boys whose sole purpose in life seems to be to eat me out of house and home. Dinner needs to be on the table by 5 at the latest, or they will call child services on me, again.(joke). Nor am I getting up 4 a.m. to start dinner.

Yes, you can smoke a shoulder in the times I stated earlier.

You guys with those glorified flower pots, ( help me Denny) may have the ability to cook so low and so slow that you feel it's required, your choice.

Wood smoke for the first 4 hours and bring meat to 200. the rest is just personal choice.

And yes, I am the amateur on this forum, but some how it tastes oh so good..........

My smoker requires fuel every half hour or less, I like to burn
hickory, oak, and apple, no other heat source. Four or so hours glued to it is all I can stand, so I usually wrap and finish in the nesco roaster. I usually do 3 to 5 butts. We eat on them for a week and vac seal what we won't eat soon. It will loose a little being frozen, but it sure is nice to thaw one in the fridge when you want. Flame on, I know this is pure heresy.

Call'em what you want guys, but after a fourteen hour cook I still have enough charcoal left in the cooker to do beef ribs this weekend plus grill ribeyes afterward.

Mike

Not to mention that after 14 PLUS years I'm still using the same original flower pot.

Sorry you almost burned down your house Denny! Glad to hear all things are good. Never had that problem myself. But then....well never mind!!

haters gonna hate

To all here on the 24HCF cooking forum. Please take this as my humble personal take on low & slow.

Some folks just don't want to spend 8-14 hours at a time to turn out a piece of meat in today's hectic world with all the responsibilities put upon us.
I can pound out a butt in just a few hours and pull it at 170-200 if I'm in a hurry to eat or have things to do but a pork shoulder pulled at 170-200 done low and slow over an extended time period will have all the collegens broken down to a greater degree than a quick cook resulting in a more tender flavorful bite.Internal temp is very important but flavor and texture is influenced by time. JMHO
Nothing is chiseled in stone here as it's simply a matter of personal tastes.

I've done butts in 6 hours and I've done 'em in 16 and everywhere in between.

Rant over,guys. YMMV

Never any danger of that.

Good points, Denny. No doubt the texture and flavors are influenced by total time. But for samiches and tacos, no real need to go the extra five or six hours.

Hell, I like pork butts in roasting bags at 300 for three to five for tacos. Again, oregano, chile powders, garlic, mex/etc. flavors.

Anything outdoors with fire on the West coast is almost always ( mistakenly ) called BBQ.

If it taste good, eat it.

yeah but you said....the thingie.....and then the other thingie...and well then your AZZ or butt was on fire...ummm.

Glad all is okie dokie!!!

Carry on....

Are you hittin' the brown water?

NO..I am trapped in a hospital with no bar just reading your posts. I will read them again!!

AND tomorrow I will bring mini-bottles so the response will change!!

I have 40 butts to deliver on friday, fresh smoked wrapped and tossd in a cooler..

Wow Tarry! That's a lot of pork. What are you cooking it on?

Mike

Wsm 5of them ! U mean there is another smoker that can Handel the job......I beg to differ!

dang right there's a better way....boil and then nuke 'em!!

then flood 'em in baby rays!!

serve with sketti!!

Damnit, you been sniffin too much peroxide and industrial sanitizers in the hospital!


On a serious note, I really hope your sis' pulls through David

Tell you what...the sales guy for those standalone hand sanitizers must be making a fortune cos those things were everywhere. And folks stopped and used one every time it was available which was about every 10 feet. There had to be at least 6 in my sister's room alone.

Sean--thanks for the words. We're fighting hard buddy!!

Hospitals are exhausting!!

Sudden developments,

The two 8lb shoulders have turned out to be one whole, large 18lber with no bone,,

How will this one piece 18lber cook in relation to two 8 lbers?

Just cut in half?

You're screwed!

3 Little Pigs!!

Yup....

24 hourcook or three little pigs....

'splain por favor?

Cut it into 3 pieces

Damn I'm dumb.

So it's a whole shoulder and picnic still together? No way it's one 18 pound butt from any thing other than Hogzilla. We need to see a picture of that thing! If so, you got a whole different game on your hands my friend. Cut it up.

Mike

A boneless 18lb'er? You better post up in Miss Lynn's condom thread.

This situation clearly calls for a BGE!

Picnic, Ham? wouldn't that have a bone?

You're right, I missed the no bone part. But have no fears, the flower pot club is here to help!












Mike

Holy Egg Shells! Is that bad boy for real??

Kamado did make a number 9 close to that big that had hydraulics for hinges.

http://www.alibaba.com/product-detail/Kamado-Ceramic-BBQ-product_106108297/showimage.html

The price of the cooker ain't bad until you realize you have to buy a $60,000.00 skid steer to load it with lump!

Mike

3 butts prepped and they hit the BGE at the stroke of 12 last night

Follow up,

This was a joint effort, My neighbor was having a party and I only helped as he has never done anything like this,

and he only has a grill grill (unwashed heathens). I borrowed him my grill and all accessories.

Start time, 8 am. cook as described till 4:30 p.m, 8 1/2 hours cook time, cool for 30 minutes then shred.

He did buy a double (?) shoulder with two shoulder blades(?) which we did cut in half. After 8.5 hours of cooking one roast pulled apart like butter and the bone removed as clean as can be, the other roast maybe could have used just a skoosh more time as the bone seemed to hold some meat just a bit.

Temps seemed again to stay 275 ish and the pound per hour was again close.

Good stuff.

I'm gonna need driving directions.

BYOB?

You can fit 3 butts on a BGE?

I can fit 4 butts on my large BGE

I'm doing a 6 lber today too. Already on...

At this point I concede.

the two butts yesterday maxed my 22 inch Weber

For future reference Kenneth it's very easy to add an extra shelf to your 22.5 for additional capacity.

Bangin' some back ???

How?

huh?

"borrowed him my grill" sounds funny to me.

The guys over at the weber forum have several ways to add an extra shelf. Most common is some all thread with some nuts and washers. Quick,easy,cheap and strong.

Ask over there for a quick answer. Great guys.Good luck.

http://tvwbb.com/

another.

http://www.bbqdan.com/bbq_docs/wsm-3racks.html

I can fit 4 butts on my Big Steel Keg. Just about any Kamato will fit 4 butts. Just about.

I could fit four fat chicks into my VW bug but only at night when nobody was around

Last off the 3 butts to come off the BGE yesterday

Cooked at 300 before could not tell the difference between 250 and 300.
I think for cooking Pull Pork either will work.