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Pork Shoulder
Posted on 7/10/10 at 11:48 pm
Posted on 7/10/10 at 11:48 pm
My smoker is MIA... so I just put this to bed in the oven... I will see it sometime tomorrow.
210 for.... however long it takes.
gonna be a good day tater.
210 for.... however long it takes.
gonna be a good day tater.
Posted on 7/11/10 at 10:11 am to bryso
slits for more even cooking ?
I got the exact same thing on my smoker ....got about 3 good hours of pure hickory ....been on for about 12 hours now
I got the exact same thing on my smoker ....got about 3 good hours of pure hickory ....been on for about 12 hours now
Posted on 7/11/10 at 10:36 am to Uncle JackD
looks like a 10 pounder
Posted on 7/11/10 at 10:44 am to Zilla
So cooking on 210, how long would a roast that size normally take to cook?
Posted on 7/11/10 at 11:05 am to Zilla
Yea slits help and cook and let the rub get down in there good
Posted on 7/11/10 at 11:08 am to Uncle JackD
It was right at 7lb. I Cooked it for about 8 hours. Prob coulda cooked a little long And not hurt it. But it was falling apart took it off.
I want to get my smoker back and smokenone for 2 hours or so then finish it in the oven.
I want to get my smoker back and smokenone for 2 hours or so then finish it in the oven.
Posted on 7/11/10 at 11:09 am to bryso
So what is the benefit of cooking at 210 for 8 hrs or 375 for 3 hours? Just curious?
Posted on 7/11/10 at 11:11 am to Uncle JackD
Tenderness.
You want to render has much fat out as possible. Low and slow does that the best
You want to render has much fat out as possible. Low and slow does that the best
Posted on 7/11/10 at 11:14 am to bryso
I use a electric smoker and cook the shoulder an hour per lb
Posted on 7/11/10 at 11:15 am to biggsc
Hour per lb is prob a good rule of thumb.
Posted on 7/11/10 at 11:18 am to bryso
I did a shoulder roast on the stove last week and it was pretty frickin tasty, cooked it on med for about 3.5 hours, fallin off the bone.
Posted on 7/11/10 at 12:18 pm to biggsc
just wanted to let everyone know that was a damn good pulled pork sammich i just had for lunch 
Posted on 7/11/10 at 12:51 pm to bryso
You went through all of that trouble just to make a sandwich? No rice n gravy?
Posted on 7/11/10 at 1:38 pm to Zilla
yea only amateurs use mesquite...hickory is key
Posted on 7/11/10 at 5:27 pm to bryso
smoked an 8 lb shoulder all night, 12 hours and it was just right for lunch today
sorry to say its all gone.
sorry to say its all gone.
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