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Started By
Message
how long to smoke a pork shoulder
Posted on 1/6/11 at 8:21 pm
Posted on 1/6/11 at 8:21 pm
would you say 1 hour per pound?
5
Posted on 1/6/11 at 8:25 pm to robot55
I would say get a probe thermometer and stop guessing. Really.
Posted on 1/6/11 at 8:25 pm to robot55
Always get a bone in. Brine and smoke for an 1 1/4 per pound. With a great rub of course.
Posted on 1/6/11 at 8:27 pm to robot55
Typically 10-14 hours on a Boston Butt for me, I smoke at 225-250. Are you talking about a true picnic shoulder?
I've tried brining, to be honest I really didnt see the benefit. Mustard slater plus a good paprika based rub and you'll be fine.
I've tried brining, to be honest I really didnt see the benefit. Mustard slater plus a good paprika based rub and you'll be fine.
This post was edited on 1/6/11 at 8:29 pm
Posted on 1/6/11 at 8:52 pm to wiltznucs
ive got a thermometer. just trying to get a ballpark. dick
Posted on 1/6/11 at 8:57 pm to robot55
Is your google broken?
You are looking to get to an internal temp of about 190 or so. Then, wrap that bitch in foil a few times and let it rest in a sealed ice chest for a couple of hours.
You are looking to get to an internal temp of about 190 or so. Then, wrap that bitch in foil a few times and let it rest in a sealed ice chest for a couple of hours.
Posted on 1/6/11 at 11:06 pm to robot55
frick you buddy. You are on your computer or phone but couldn't get a ballpark? I bet you frick it up. No, I hope you frick it up.
You didn't give a weight or temp so you want us to guess? Just do yourself a favor and go buy something already cooked. Your guests will appreciate that.
You didn't give a weight or temp so you want us to guess? Just do yourself a favor and go buy something already cooked. Your guests will appreciate that.
This post was edited on 1/7/11 at 8:20 am
Posted on 1/7/11 at 8:48 am to JackNut
whoaaa...am I on the OT or the F&D board?
Posted on 1/7/11 at 8:52 am to Burlee
He called me a dick because I suggested he use a probe thermometer and not guess.
I got mad. I'm sorry.
I got mad. I'm sorry.
Posted on 1/7/11 at 9:07 am to JackNut
quote:
He called me a dick because I suggested he use a probe thermometer and not guess
Well it was a dick response. He's looking for an estimate of how long to expect to keep it on. Does it take 4 hours to bring to temp? 8 hours? If you've never done one it's a legitimate question so you're not out there letting all the heat/smoke out every 20-30 minutes.
Posted on 1/7/11 at 9:12 am to LSUAfro
Posted on 1/7/11 at 9:12 am to LSUAfro
Without any info regarding temp or size of the shoulder you can't give an estimate.
Posted on 1/7/11 at 9:13 am to robot55
If you are truely "smoking" the meat, then you are doing so at a very low temp and I would say 1hr/lb is a little low. Best advice is as others have said, use a meat thermometer and wait until you get an internal temp of 190.
Undercooked pork is not something to mess with.
Undercooked pork is not something to mess with.
Posted on 1/7/11 at 9:15 am to Boudreaux35
quote:
Best advice is as others have said, use a meat thermometer and wait until you get an internal temp of 190.
What a dick response.
Posted on 1/7/11 at 9:28 am to JackNut
Man I guess I'm a dick too, that was going to be my response as well. I always thought I was pretty nice guy, learn something new everyday.
Posted on 1/7/11 at 9:32 am to JackNut
quote:
Without any info regarding temp or size of the shoulder you can't give an estimate.
Sure you can...
Cook it about an hour and 15 minutes per pound at a temp of 225 should get you about where you want it to be. It's done at an internal temp of 190. That wouldn't be considered an estimate without knowing anything?
That's how we roll on the F&D Board. You're only stupid on this board for liking Johnny's Pizza, putting crabmeat on steaks, and not liking Calvin's Chicken salad.
Posted on 1/7/11 at 9:34 am to kfizzle85
quote:
Man I guess I'm a dick too, that was going to be my response as well. I always thought I was pretty nice guy, learn something new everyday
Go back to the MT board dick
You should be working anyways. Tis the season to work more for the same.
This post was edited on 1/7/11 at 9:34 am
Posted on 1/7/11 at 9:34 am to glassman
quote:
Always get a bone in. Brine and smoke for an 1 1/4 per pound. With a great rub of course.
This. Man knows what he's talkin bout.
Posted on 1/7/11 at 9:38 am to JackNut
quote:
What a dick response.
Then go ahead and make a guess based on time. I don't give a shite. I've dealt with the results from eating undercooked pork. I hope you enjoy.
Posted on 1/7/11 at 9:39 am to kfizzle85
quote:
Man I guess I'm a dick too, that was going to be my response as well. I always thought I was pretty nice guy, learn something new everyday.
that's not a dick response at all. It's just the way the thread almost immediately escalated into a "f u!!" "no, f u!!" type thread...
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