I just came back from the grocery store and they have whole pork shoulders (New York Style) on sale at $0.89/lb. Is this the same as the butt you talk about here? It looks the same as the picture nepas posted today in this same forum
http://forum.bradleysmoker.com/index.php?topic=13687.0
They also have whole legs. The shoulder's label says this cut is the favorite of sausage makers because of the meat/fat ratio. It also sates the average one is approx. 16lbs and will yield about 11lbs after the skin and bone.
Seems like I remember this NY Style conversation on another post and I think at 16 lbs It is a Bst Butt and Picnic combined.
Might be a fun thing to smoke and at that price you'll have about 9 to 10 lbs of pork after shrinkage and bone and fat loss.
im trying my first pork shoulder today how long should i expect to smoke a seven pounder and how much actual smoke time
ganj, I want to help you but you need to give me some info about your smokin set up.
Hey Paddlinpaul , if it looks like the one from Nepas post, that should be a pork butt.
thanks im using the original bradley
I think CRG nailed with the butt and picnic still joined. From the info i found on line that is what it is. It is cryovac package so what I saw was limited. And at over 16 lbs that would be one hell of a big butt.
I will grab one or two of them this week. Not sure if I should split the butt and picnic, at 16lbs that would be close to 24 hours cooking and a lot of meat. My wife doesn't eat pork GASP and it is just the two of us here. Maybe a good reason to have a party.
Quote from: HawkeyeSmokes on January 11, 2010, 07:09:29 PM
Hey Paddlinpaul , if it looks like the one from Nepas post, that should be a pork butt.
At 16# average, I imagine that is whole shoulder.
Quote from: hal4uk on January 11, 2010, 07:18:39 PM
Quote from: HawkeyeSmokes on January 11, 2010, 07:09:29 PM
Hey Paddlinpaul , if it looks like the one from Nepas post, that should be a pork butt.
At 16# average, I imagine that is whole shoulder.
Well, look at the post from Nepas. If it looks like that, it's a butt with no shank. Stores like Sam's club will put 2 in a package for a total of about 16 lbs, give or take. Not sure what the store that Paul is using does.
how many hours should i expect to smoke a shoulder that is 7 pounds
Quote from: ganjafmr on January 11, 2010, 07:33:35 PM
how many hours should i expect to smoke a shoulder that is 7 pounds
At 220 expect it to take 14 to 18 hrs (apply smoke for the first 4) bring it to an Internal temp of 200.
thanks what kind of thermometer should use
If you have a maverick, use that and you can monitor it remotely.
If not, use what you have that you can start checking the IT after about 12 hrs.
once it reaches 200 how long u suggest i let it rest
After reaches 200.
Wrap it up in two layers of alum foil (maybe pour a tad of apple juice on it)
Cover the foiled butt with a LARGE bath towel.
Put that into an unused microwave or a cooler that is house warm.
That will continue to raise the IT temp for a while and slow the cooling process down.
I would leave in that a minium of 2 to 3 hrs before pulling.
What time did you want to eat this pig?
its been in for eight hours now and the IT is at 189
And when you pull it out of the FTC...
Let it rest on the counter a while.
That lets the temp drop some, and keeps more juices in when you pull the meat.
Quote from: ganjafmr on January 11, 2010, 09:53:20 PM
its been in for eight hours now and the IT is at 189
How big is it? What is the smoker temp?
Sounds like you might be a running a bit high for the time (?)
7 to 8 pounds i just checked it and it is at 250 should i lower it
YES
Are you sure your IT is reading right?
Can you check the smoker temp?
Oh - I'm sorry - you're saying the smoker temp is 250?
(Gawwwwwwwd - I thought you meant the butt...)
I would drop the SMOKER to 215-220...
actually you might have blown by the stall with that high of a temp.
Uh huh... Don't sound right.
smoker temp is 225 and the IT on the shoulder is 192 after 8.5 hours the end piece peels off like its getting close
There is a possibility that with a higher temp in the cabinet you might have not cooked down all the tissue.
IMO, I would leave the smoker where it is at and wait to pull it till it reaches 205.
That will help breakdown everything.
Then do the FTC.
If your smoker temp is correct (225) and has been steady...
Something doesn't sound right... That's strange...
Do you have a picture of it?
how do i send a pic
Try this link to get your pictures going.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11
gamjafmr, it is a long process.
Quote from: classicrockgriller on January 11, 2010, 10:25:58 PM
There is a possibility that with a higher temp in the cabinet you might have not cooked down all the tissue.
IMO, I would leave the smoker where it is at and wait to pull it till it reaches 205.
That will help breakdown everything.
Then do the FTC.
Turn you smoker down to 210 to 220.
and bring the IT up to 205.
Then foil/towel/cooler for 5 to 6 hrs.
You can put a little apple juice in the foil if you have it.
You will be ok.
9 hours (http://i925.photobucket.com/albums/ad96/ganjafmr/IMG_7227-1.jpg)
what does FTC stand for
good going on the pic
make sure your IT probe is all the way in the center of your meat and that your are not in a fat pocket or touching bone.
Did you read what I posted?
Foil/Towel/Cooler or unused microwave.
Read back up the post
FTC is Foil wrap your meat Towel wrap and then stick it in a Cooler
thanks i read it and just didnt put it together can i whats the longest i want to ftc it for
5 to 6 hrs "IF" you heavy wrap in foil (at least two layers) wrap in a "BIG" towel (like a bath towel) and put it in a house warmed cooler.
If your cooler is outside then put it in the microwave (just don't turn it on)
Ganja...
You hit 189 a long time ago...
I pull butts at 190 (after 16-20hrs) and FTC THICK & TIGHT in a SMALL cooler.
I think he just left Us sitting here. LOL
Not me.. I'm layin' down. G'nite SonnyBoy.
well then I'm going too. Nite John Boy!
Nite sonny I am out too
i just pulled it at 204 IT how long can i keep it wrapped
Quote from: classicrockgriller on January 11, 2010, 11:35:45 PM
5 to 6 hrs "IF" you heavy wrap in foil (at least two layers) wrap in a "BIG" towel (like a bath towel) and put it in a house warmed cooler.
If your cooler is outside then put it in the microwave (just don't turn it on)
so should i just refridge it till ready to eat
Have you been reading the post I have written?
Ganja After you have foiled the pig butt.
Pull it apart. Chop the bark back up and mix with the pork you pulled.
Put that in a Ziplock bag (I know you got one of them) and put in the fridge
to re-warm you can put back in some alumium foil and heat in oven at 250 till the pork is warm.
Paul, sorry for hi-jacking your thread to help ganja.
Really don't know that I got him to understand, but I did my best.
Quote from: classicrockgriller on January 12, 2010, 12:46:16 AM
Paul, sorry for hi-jacking your thread to help ganja.
Really don't know that I got him to understand, but I did my best.
No problem. The more I read , the more it will sink in for me too. I am wondering if he has harvested recently?
;D ;D ;D
Quote from: Paddlinpaul on January 12, 2010, 05:08:52 AM
Quote from: classicrockgriller on January 12, 2010, 12:46:16 AM
Paul, sorry for hi-jacking your thread to help ganja.
Really don't know that I got him to understand, but I did my best.
No problem. The more I read , the more it will sink in for me too. I am wondering if he has harvested recently?
Quote from: Quarlow on January 12, 2010, 01:50:55 PM
;D ;D ;D
I think he did last nite! :D
I'm just now reading this thred and what the f**k!
This is too funny ;D
U guys crack me up.
[quote au or=MPTubbs link=topic=13692.msg161808#msg161808 date=1263334289]
I'm just now reading this thred and what the f**k!
This is too funny ;D
U guys crack me up.
[/quote]
Well it is a smoking forum, I guess ;D
I just went to pick up a couple of those shoulders and the were all out. >:(
I was able to get a rain cheque though ;D
just wanted to say thanks for the help the other nite really turned out great pork sandwiches yesterday carnitas today
OK!
Thanks for letting us know.
We were all wondering!