Hope these shoulders finish in time...

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Fallen Kell

Knows what a fatty is.
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Well as the title says, I hope the shoulders I put on will be done in time. I put on 2 shoulders, one is ~6 pounds the other ~7 (they have the same thickness, the one is just a little wider) so I am hoping they will be alright cooking together. That said, they went in around 8:40am and I need them out and done and pulled by 6:30-7:30 tonight.

Do you guys think I will be ok?
 
It all depends on your temperatures. Also, they're better if you take them off an hour or two ahead of time, wrap them in foil, and then a towel, and let them steep.

If you're running 220 (way too low for many other reasons), maybe not. 240-260, yeah, no issues. 260-300, they'll be done in 3 or 4 hours.
 
I don't see a problem with having them done in time. Remember, you can always bump up the temp and/or wrap them in foil to help speed the process along. Just make sure you let em rest before you pull them.
 
No cooler fer me!!! I rest pork just long enough not to get 3 rd deg burns while pulling it , Carry over cooking can make for some mushy PP
 
If you are cooking at 300-325+ you are fine for your time frame. If you are cooking lower than that, your dinner is going to be pushed back.
 
"so I am hoping they will be alright cooking together."

Pork always plays well together....just that they don't always come in after dark at exactly the same time..............:wink:
 
Fallen Kell said:
hmm... I'm cooking at 240. I will push it up to about 250-255.
Click to expand...

Yeah that's pretty low... You'll be around 1.5 hr per lb at that temp if not a little more... Especially if you're peeking a lot. I would crank the temp up for sure if you're concerned about the time frame. What are you cooking on?
 
DetTigersFan said:
Yeah that's pretty low... You'll be around 1.5 hr per lb at that temp if not a little more... Especially if you're peeking a lot. I would crank the temp up for sure if you're concerned about the time frame. What are you cooking on?
Click to expand...

I agree with Tigersfan....if you want them done in time I'd cook at a min of 270, probably closer to 300.
 
You need to get closer to 300 as others said...
 
Pushing it to 270 then. I don't really need to peak at all in my setup (a Humphrey's Battlebox with CyberQ to control temps). I will be opening up an about a hour or so to put a light coat of rub on and stick the temp probes in (don't really need them in from the beginning).
 
Thanks everyone. Glad enough of you talked me into a higher temp. It has been resting for about 10 minutes now. I did have to wrap (last 2 hours of the cook), but then again, I think I have always wrapped my shoulders.

Pic from right before wrapping:
7UTaFAQ.jpg


Sorry for the blur, was hard to take with the gloves on and the reflection from the foil.

The bottom one caught a bit on the rack and broke the bark (it was the fat cap/skin side so was very easy to break).
7UTaFAQ
 
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