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Posted: 5/14/2020 11:21:28 AM EDT
[#1]
We've done quite a few pork shoulders lately and usually do 225-250 on the smoke for 4-6 hours then wrap in foil and finish in the oven at 250. About an hour per pound. In the past I've done a few entirely in the smoker but my smoker is old school and I get tired of constantly checking temp, wood, air flow, etc... so switched to oven method. A buddy of mine turned me onto what he calls "carolina" style where we mix crushed red pepper, crushed garlic cloves and red wine vinegar and bring it to a boil and pour it back into the vinegar bottle after it cools. We then sprinkle the pulled pork with it. Really like that method.
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Posted: 5/14/2020 11:28:22 AM EDT
[#2]
My favorite, for when time is on my side, is on the pellet smoker at 180* straight for about 12hrs. I prefer to pull it off the smoker, pull it and serve it right then.
ETA: At 180 for the whole time there will be some excess internal fat, and I pick that out when I’m pulling. I pull with heavy waterman’s gloves. But I’ll pick up the temp at the end if I need to meet a schedule and the pork is running behind. If the pork is running ahead of A schedule I have to meet, I’ll foil wrap and put it in a cooler I prefer a light (as in not a lot of it,) no sugar rub just before It goes on the smoker. Sometimes I’ll inject Apple juice or a 50/50 mix of apple juice and apple cider vinegar, but it’s not necessary. Sometimes I’ll spritz with the juice or mix, but it’s not necessary either. Low and slow produces a hell of a nice smoke ring and tender juicy pork, but with excellent bark. |
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Posted: 5/14/2020 5:55:00 PM EDT
[#3]
Pork Butts.... 275-300 anything else is just wasting time. It'll be done in about 6 hours.
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Posted: 5/14/2020 6:32:24 PM EDT
[#4]
I’ve not done a 225 pork butt, I may try that next time.
I’ve had some great butts at 350 using a rub without sugar. |
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Posted: 5/14/2020 6:45:10 PM EDT
[#5]
Are these assuming
11 -12 lbs? |
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Posted: 5/14/2020 7:53:30 PM EDT
[#6]
Quote HistoryOriginally Posted By Cooper1: Are these assuming 11 -12 lbs? Bout 15.5lbs total |
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Posted: 5/15/2020 11:19:38 AM EDT
[#7]
overnight i'd shoot for smoking at 180-190. you need to get it where the fat and collagen renders. fat at 140, collagen at 160. it takes a while for the whole roast to come to temp.
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Posted: 5/15/2020 12:39:01 PM EDT
[#8]
Quote HistoryOriginally Posted By deich: Pork Butts.... 275-300 anything else is just wasting time. It'll be done in about 6 hours. Read that here one time and have been doing it ever since. Can't see it getting any more tender or smokier. |
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Posted: 5/16/2020 10:54:05 PM EDT
[#9]
I do 8 pounders at 275* rubbed with a S/P/G/paprika mix. Usually takes about 7.5 hours or so. Spray every hour with apple cider vinegar/crushed red pepper sauce until I wrap in foil around 160*.
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Posted: 5/25/2020 3:38:31 PM EDT
[#10]
Quote HistoryQuoted: Read that here one time and have been doing it ever since. Can't see it getting any more tender or smokier. Quote HistoryQuoted: Originally Posted By deich: Pork Butts.... 275-300 anything else is just wasting time. It'll be done in about 6 hours. Read that here one time and have been doing it ever since. Can't see it getting any more tender or smokier. Yup 
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Posted: 5/25/2020 3:55:13 PM EDT
[#11]
I just had a ~12.5lb butt go 20hrs (17 @ 225* and 3 & 250*) in my Primo.
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Posted: 6/1/2020 11:32:58 PM EDT
[#12]
Just finished 13# 225 for 18 hours in Brinkman smoker. 6 hours of pecan/hickory pucks and just let heat go the rest.
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Posted: 6/5/2020 8:52:06 PM EDT
[#13]
All I have is a Bradley smoker. I think it’s worked well, for me.
So Boston butts are my favorite thing to do in it. I have cooked them about as hot as it will run, maybe 225-250 inside the box temp - since it’s a large mass of meat and bone. Maybe 10-12 hours, then foil/towel/cooler for 2 more or so. The last one I did couldn’t get temp up that high. Maybe it’s on its last legs, or Just need to clean the slider control for temp out (had some kind of wasps in there last summer). The result was the meat didn’t turn out as tender I was told you need to get the meat up over 200-215F so the connective tissues can break down |
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Posted: 6/8/2020 7:49:08 PM EDT
[#14]
Smoke at 225* and once meat hits 203* it comes off. No wrap
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Posted: 6/8/2020 7:53:13 PM EDT
[#15]
Quote HistoryQuoted: Pork Butts.... 275-300 anything else is just wasting time. It'll be done in about 6 hours. Pork can take the heat, but not many people believe it. Another way is to smoke for an hour or two at 225 and then ramp it up to 275-300. A lot depends on how much time you have. If I start it the night before, I just set at 225 and let it go. |
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Posted: 6/8/2020 8:10:07 PM EDT
[#16]
I’ve gone as low as 170-180 for 30ish hours. That’s a different kind of cook.
For a pork shoulder, though, I prefer 250-275 |
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Posted: 6/9/2020 7:47:53 PM EDT
[#17]
225 on the Primo works every time
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Posted: 6/10/2020 4:56:44 PM EDT
[#18]
Well, I decided on the spur of the moment to smoke a butt. I put it on at 1400 and have been smoking it at 400.
 Attached File |
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Posted: 6/10/2020 5:16:45 PM EDT
[#19]
I run my butts overnight - typically at 225; put on around 10, pull early afternoon the next day
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