What's the longest you've ever smoked a pork shoulder for?

[deepsouth]

37 pounds took me about 18 hours a couple weeks ago. i started them at 9:00 pm and wanted to cook them at 275-300, but i didn't get the egg that high before i went to bed and they rocked on at about 230 all night. i bumped it up to about 275 the next morning and it still took hella long fo finish.

not my longest cook though. i did about 40 pounds once and it took 20 hours.

thought my thermometers were off, but i test them all and they were close to spot on.

[IamMadMan]

Originally Posted by SuperStang83

I ask this because on Saturday morning at 0100 I put two picnics on my UDS at 275º. Each of them was about 10½lbs, and I left the skin on both of them. I took the one off at around 1700 (even though it was only about 180º Internal Temp) because my wife was becoming extemely impatient. It didn't probe like butter, but it wasn't terrible. It tasted pretty good, but could have been easier to pull.

The other one I left on until 1900 and it wasn't probing great, and the IT was only about 185º. I had to take it off though because my BIL needed to come over and pick it up. It probed and pulled better than the first. It was also more moist.

Both of them stayed really moist with the skin on, but I definitely wasn't prepared to be smoking these picnics for 18 hours.

So what say you? How long have you smoked a pork shoulder?

I always have the skin removed or remove it myself before prepping for the smoking / cooking process. The skin hinders smoke penetration in to meat.

I have cooked large shoulders for up to 22 hours. If your thermometer is accurate, an 11 pound shoulder without foiling should take 18 hours - plus a 4 hour rest when cooked at 235º ..... Keep in mind outside temperature, humidity, and your elevation all play part in the cooking variances from the normal time protocol. Internal temperature should be somewhere near 190º when removing from the cooker and bones will wiggle slightly with ease.
I prefer the bone test over probing, but use what works for you.


.

[JonM106]

I had one that took 19 hours at 225. We ate at 9:00 p.m. Now I cook at 275.

[smokeyokie]

Originally Posted by sirporkalot

bunch of dang whiny arses....

If you want fast food go get a mcrib.

I have cooked a 20lb shoulder for 24 hours at 210 and loved every minute of it.
I normally cook a 9-10 shoulder portion (either picnic or butt) for about 16 hours.

I figure 1.5 hrs per lb at~225.

And no thank you i don't want no damned hot & fast butt you found a way to cook in 4 hours (after you remove all the unrendered fat, you probably did find some edible meat)

amen!!!!! Brother!!!!

[El Ropo]

I'd check your thermo, something seems really off. If the cooking temp at grate level was truly 275, you should of ended up with a couple of hockey pucks after 16 hours.

Longest I've ever done picnics is 13 hours for 7.5 lb'ers. It's usually closer to 10 hours at 275 ish. Less If I bump up the heat to 300.

[Smokey Mick]

Quite a few times Ive taken butts out to 16 hours. Mostly only when Ive got two on.
Normaly its around 12 hrs
Ive taken a few beef rumps out to 24 hrs but I ment to do that.
Im talking cooking at 150F with a pre sear for colour.

[fantomlord]

Originally Posted by SuperStang83

I just google "alt characters" whenever I need a symbol like that or the "½". Lots of cool, useful symbols there!
Some sites just give you just the numbers to push, but when you do it make sure you are are pressing the "alt" button as well.

if you're using windows, pull up the character map (start menu-->accessories-->system tools) it will show you the keyboard shortcuts for those things

[GreenDrake]

I have two boneless butts going right now. Just took the first one off at 12.5 hours, it was 8.5lbs at 225 on the Traeger 075. The second one is still going. The right side of the 075 runs hotter of course. Second one has been on for 13.5 hours. Then again, I let them do their thing and don't temp to finish but probe for butter.

[Desert Hawg]

Originally Posted by fantomlord

if you're using windows, pull up the character map (start menu-->accessories-->system tools) it will show you the keyboard shortcuts for those things

Wlll have to figure it out even further. Got Windows 8 and it ain't the same. Get lost faster than a child in a toy store.

[Bludawg]

Way back when Before my brains came in I used to cook L&S at 225 my personal record was 20 hrs. Fast Forward to 2000 I got smartened up. The last Butt I cooked was right at 9 LB done at 300 in the UDS the bone was falling out at 6 hrs. Come to the Dark Side SuperStang83.

[chriscw81]

The longest I've ever smoked a pork shoulder is about 5.5 or 6 hours.....but I do them hot and fast.

Sent from my Galaxy Nexus using Tapatalk 2

[cameraman]

Originally Posted by fantomlord

if you're using windows, pull up the character map (start menu-->accessories-->system tools) it will show you the keyboard shortcuts for those things

I just moved the short cut to my desktop for easy access. Thanks.

[chriscw81]

Originally Posted by Bludawg

Way back when Before my brains came in I used to cook L&S at 225 my personal record was 20 hrs. Fast Forward to 2000 I got smartened up. The last Butt I cooked was right at 9 LB done at 300 in the UDS the bone was falling out at 6 hrs. Come to the Dark Side SuperStang83.

+1 Amen!

Sent from my Galaxy Nexus using Tapatalk 2

[Harbormaster]

I had a couple of butts take 23 hours on my little offset.

It happens sometimes.

[J'ville Grill]

Originally Posted by cameraman

An eight pounder went 12 hours q'ing low and slow.

Question for you. In your OP, how did you get the degree symbol with your temps.

Originally Posted by SuperStang83

I just google "alt characters" whenever I need a symbol like that or the "½". Lots of cool, useful symbols there!
Some sites just give you just the numbers to push, but when you do it make sure you are are pressing the "alt" button as well.

Another way to do it is use the Character Map 275°