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

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PigBeter

Knows what a fatty is.
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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. :blah: 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 18hours. :doh:

So what say you? How long have you smoked a pork shoulder?
 
i have cooked it for 8 hours to 12 hours in my weber rocku mountain smoker. what happened onvce the fire went out ,and another time when i lived in upstate ny it was outide 30 degrees and windy thre but twas on the top shelf and took me 12 hours.

http://thebarbecuemaster.net
 
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.
 
cameraman said:
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.
Click to expand...

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.
 
You can kick the temp up to 300*-325*. Won't take near as long. I'd always cooked mine at 225*. Then I tried it at around 325*, measured at the center of cooking grate w/maverick et732. Not only was it the best butt I'd ever cooked, but it finished a lot faster than before. I would recommend turning butt a few times if you do cook at the higher temps. :)
 
My last butt I decided to go old school so it went on at 225* overnight with no wrapping until the rest. I think it was on for close to 16 hours or more. I didn't mind because I wasn't in a hurry.
 
Cameraman, you can get º by holding down Alt and pressing 167.

BLAMMO!

Longest I've ever had on a butt or picnic, can't remember exactly which was 15 hours, maybe 16 hours.

Couple guys on here have had stories of 18 hours or more.
 
Bring the cooking surface temperatures UP. My guess is that you were cooking at 220, possibly even lower. Look at least to 240 if not 260 or more. I'll run at 250+-10 and they're DONE DONE DONE at 10 hours, usually 9.5 hours. Also, consider foiling. I do, just after the 4 hour mark.
 
I have done them forever...stall just stalled, sometimes they are picky on me. For the most part I roll at 225 for about 12-14 hours.
 
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) :doh:
 
SirPorkaLot said:
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) :doh:
Click to expand...

picture.php
 
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.
 
SuperStang83 said:
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. :blah: 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. :doh:

So what say you? How long have you smoked a pork shoulder?
Click to expand...


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.


.
 
I had one that took 19 hours at 225. We ate at 9:00 p.m. Now I cook at 275.
 
sirporkalot said:
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) :doh:
Click to expand...
amen!!!!! Brother!!!!
 
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.
 
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