The other day I stopped in at the local butcher shop and picked up this 19# pork shoulder.
Sorry about the blurry pic, the camera is on the fritz :(
(http://i787.photobucket.com/albums/yy160/punchlock/PICT0005.jpg)
I plan on smoking this starting this evening and on through the night. Being new to smoking I have never smoked such a large slab of meat. I have a few questions for the pros.
This shoulder fits in the smoker but it may touch the walls in a couple of locations, Is this a problem?
What should the vent position be for piece of meat this large?
Anyone have a ballpark on estimated cook time?
I am assuming 225 should be the target cooking temp?
How much smoke time?
I have already prepped the shoulder with a hoisin red wine vinegar injection. The rub I used was the famous "Jans rub" and mango chipotle. This was done when I returned form the butcher and it has been wrapped and waiting for smoke for about 30 hours now. As we speak I have it on the counter to bring it up to temp before it goes into the BS. Any help you could offer would be appreciated. I will update pics throughout the process.
Thanks in advance Punch.
Although I've never done it, I'm not sure I'd want the meat touching the walls. I suspect it'll create issues with even cooking temperatures. I have heard some people will bend the meat up in the center so the meat won't touch on the edges.
Personally I never smoke for more than 4 hours, cooking time may carry over longer than you expect, so be prepared for a long one just in case.
Wow thats big.
You don't want it touching the walls. Especially the back. grease can run down the wall to the element, and well, that stuff is flammable.
I would be inclined to take a knife and cut it in half.
Nothing like going big on your first butt Punch. What kind of wood? I personally like about six hours of smoke.
Well I just picked up some crown royal biscuits for this smoking session. Maybe I will try and truss the shoulder with butchers twine to see if I can avoid the clearance issues. Thanks for the advice guys.
Punch.
I'd second the "cut in half" suggestion. You'll get more smoke exposure/bark that way as well.
That is a Big Bertha Butt.
I would be incline to cut it in half also, Butt if you don't cut the Butt and
truss it, after some hrs of cooking you can probably cut it free as it will shrink.
Ok I got it in there it took some trussing of the shoulder but it's in. Next time I will cut it in half. I think keeping it whole just became a thing of pride, after enduring all the giggles from the butcher shop about me smoking it whole. Northern Ontario does not see a lot of pulled pork.
Pics will soon follow....
Thanks again guys, Punch.
(http://i787.photobucket.com/albums/yy160/punchlock/SUNP0025.jpg)
(http://i787.photobucket.com/albums/yy160/punchlock/SUNP0028-1.jpg)
(http://i787.photobucket.com/albums/yy160/punchlock/SUNP0029-1.jpg)
Don't know that I would cover my v-tray with foil.
Quote from: classicrockgriller on June 19, 2010, 03:44:42 PM
Don't know that I would cover my v-tray with foil.
Ditto.. Maybe just the back 1/4 of it to push some heat towards the middle, but not the entire thing.
id go for it whole , and remove the foil from the v tray and use a larger catch bowl, i like 3 hours of smoke, a beast that size could take 18 to 24 hours, though i have done a 13 lb in 15 hours
Thanks guys had the back half covered to regulate temperature swings, it has since been pulled of the drip tray.
Thanks again for the help, Punch.
Now pour yourself a good drink!
Quote from: punchlock on June 19, 2010, 04:15:35 PM
Thanks guys had the back half covered to regulate temperature swings, it has since been pulled of the drip tray.
No worries. You're gonna need all the heat you can get!
When the smoke is done, I would put a foil pan under if you have one that will fit. (or a larger pan in the bottom of the OBS that clears the smoke gen - full of hot water)
You'll want to rotate the beast sometime before you go to bed...
And ditto to the 'pour yourself a stiff drink'. :D
I'll be following this one with great interest!
I'm with STC, keep us update on the "Big Bertha Butt".
That thing is hugh!
What-A-Butt!
Here is the latest update of the big butt.
Changed the water bowl out for a large foil pan, thanks for the tip.
(http://i787.photobucket.com/albums/yy160/punchlock/SUNP0036.jpg)
Smoke is done and time to rotate as per your advice.
(http://i787.photobucket.com/albums/yy160/punchlock/SUNP0034.jpg)
(http://i787.photobucket.com/albums/yy160/punchlock/SUNP0037.jpg)
(http://i787.photobucket.com/albums/yy160/punchlock/SUNP0035.jpg)
She's a beauty, Clark!
Quote from: squirtthecat on June 19, 2010, 07:45:41 PM
She's a beauty, Clark!
You're the gourmet around here, Eddie.
gotta love the Griswolds
So, how long has Aunt Edna been in that smoker now, Punch?
Well she has been dead and riding the Bradley roof racks for about 6hrs now. Soon I'll insert the probe and hit the sack. Not sure how well I'll sleep....
Quote from: punchlock on June 19, 2010, 08:22:29 PM
Well she has been dead and riding the Bradley roof racks for about 6hrs now. Soon I'll insert the probe and hit the sack. Not sure how well I'll sleep....
:D
You'll sleep fine... It might be 20 more hours before she is done.
That next to last pic looks like a big ole pig head in the smoker. ;D
Internal stuck at 165, this thing started yesterday at 5:00 pm and it's now 10:00am this is an amazing process. Who would think you could cook a piece of meat for this amount of time. I have never had pulled pork before and it's torture waiting for this to finish.
You are in what is called the stall.
Don't get nervous, all is good.
All the fat and collegen is being broke down and releasing moisture.
The stall can last 2 to 3 hrs and then it should start to climb.
If you start running out of time before you have to eat, you can
bump your temp up some after the stall.
This is when the magic happens!
That is a BIG ole piece of PIGZILLIA!
I swear that second to last pic looks like a hog's head in the smoker.
Lol hmmm..... smoked hog head?
Man that is one big pig. Sounds like all is going well. With CRG, STC and Hal guiding you what could possibly go wrong? OMG, what am I saying? :D
Don't be surprised if it takes 24 hours or longer to get where you want to be. CRG makes a good point that once the temp starts rising out of the stall, you could bump the box temp just a bit.
Just to be clear here I am good to pull this hog head at 180 Internal? Should I foil it for any length of time after?
IMO, I would pull at 192 to 195 so your FTC temp will get over 200*.
That is a big hunk of meat.
I think you need the higher temp.
Yep, I would want to go higher than 180 too. 190-195 as CRG recommends. He knows things.
Thanks guys, 192.5ºF it is!
182 IT at 3:30 pm on the home stretch now gonna turn it up as per instructions.
(http://i787.photobucket.com/albums/yy160/punchlock/SUNP0040.jpg)
Yep, you almost got Pigzilla tamed.
Great job.
Man that is looking good
Well it's finally finished, goliath has fallen to punch! It took a total of 24½ hours to take it down to size. The finished wieght came it at just over 12 pounds.
I truly appreciate all your help getting me through this smoke.
Here is the shoulder fresh out of the smoker.
(http://i787.photobucket.com/albums/yy160/punchlock/SUNP0041.jpg)
(http://i787.photobucket.com/albums/yy160/punchlock/SUNP0043.jpg)
Here is the shoulder with bones removed, they slid right out with little effort.
(http://i787.photobucket.com/albums/yy160/punchlock/SUNP0045.jpg)
All that's left is the eating, never had pulled pork so I will just assume it is perfect ;D
Time to eat, pulled pork sandwich, sugar snap peas, pickled egg and one hot pepper ;D
(http://i787.photobucket.com/albums/yy160/punchlock/SUNP0051.jpg)
That looks great.
Nice job, Punch!
When the bone slides out.. it's HAPPY ;D
Very nice Punch.
Pat yourself on the back.
Way to go Punch. Looks good.