How many minutes per pound will it take to smoke a pork shoulder at 200 degrees? Is 200 degrees hot enough, and what's a good wood to use for smoking?
Answer by: Anonymous:
Kimberly, smoke your shoulder at 225 degrees.Smoking time averages 90 minutes per pound, depending on the level of doneness desired. If you're going to slice it, cook to 185. If your going to pull the pork smoke it longer, until it reaches 205 degrees.
A long,long,long time...
by: BBQ Bob
I set my pellet smoker(fast eddy pg-500) at 225 and put my 5.5 pound pork butt in at 8:30 AM. To get decent pulled pork the internal temperature has to reach at least 195 degrees or better yet 203 degrees for the best result.
That said it took almost 15 hours to reach that temperature. The temperature stopped rising at 170 and sat there for about two hours before starting to rise again. This is normal when cooking pulled pork. At 170 the collagen and fat melts and the meat "sweats" cooling the outside.
I've read after the first 4 to 6 hours the meat won't absorb any more smoke. Next time I will finish in the oven at 350 till the internal temperature reaches 203.
Came across this page on "Google." Need some friendly and helpful advice please! My "Taylor" meat thermometer BROKE on me and I'm smoking (4) pork shoulders in my "Big Green Egg" at (hopefully) 225 degrees....
Yes, I already know about the accuracy of thermometers on the grills.... That said and understood, does anyone have any safe advice about timing before I open the hood? I don't want to open it until I have too!
I've read 1 and a half hours per pound but since these are
sliced (from Costco) I'm wondering what the right timing will be for
nice pulled pork!
2- 5 1/2lb shoulders
I'm smoking 11 lbs of meat in my smoker. They're pretty even at 5 1/2 lbs a piece. I'm smoking them at 225. I've heard to count on an hour per pound, but I'm not sure what to do since there's 2 of them.
cook them for roughly 11 hours since there is 11 lbs, or would it be
more like 6-7 hours since they're only 5 pounders. Please help.
Is it safe
We started our smoker and when we went to bed it was at 100 degrees at midnight and at 6 am the smoker shout off and was at 90. We continued to smoke it. Will it be safe to eat? Thanks
by: Ben Molloy
A 10-12LB pork shoulder cooked at 225 for about 14 hours is done. You'll use probably 25LBs of charcoal to achieve this, and your hair will smell like smoke for 2-3 days even after washing. :)
I only apply smoke to shoulder/butt for the first 4 hours or so...after that it doesn't do much good other than dry it out. Try this rub and mop:
2 tablespoons salt
3 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper (adjust to taste, this won't really be that spicy.)
1/4 cup paprika
1 Cup Cider Vinegar
1/2 Cup Worcestershire Sauce
1/2 Cup Olive Oil
1/2 Cup Water
2 TBLSPNS Honey
2 TBLSPNS of above rub
Apply rub to shoulder and let sit wrapped in foil overnight. Use ALL but 2 tablespoons of rub, the rest you use in the mop. You're not going to over season that much meat.
Pork Shoulder Smoking Time
Whole pork shoulders take a long, long time to smoke. So long that recipes don't give minutes per pound in the directions, but give the average cooking time in hours per pound.
With a smoker
operating at 225-250° Fahrenheit, it can take from one hour per pound
(if you're lucky) to one and one-half hours per pound to cook, and maybe
even longer depending on the size and fat content of the shoulder.
When the pork shoulder reaches about 190°F, start checking it for tenderness with a fork. Poke it in the meat and give it a twist. That way you'll know exactly when it's done enough to shred.
If you'll be smoking your pork shoulder at 200°F, it could take an awful long time to smoke, maybe 2 or more hours per pound. If at all possible, smoke your shoulder at a higher temperature, around 220 degrees.
By wrapping the shoulder in aluminum foil after the first few hours of smoking, the cooking time can be reduced. But this method also has it's drawbacks. Normally, when a shoulder is smoked without using foil, an outer crust forms. This crust is called the "bark" and is quite tasty.
By wrapping the smoked pork shoulder in foil, you lose the bark because of moisture buildup, but you cut back on cooking time. The choice is yours.
If you're using a charcoal smoker to cook a pork shoulder, it's important to have enough charcoal at the ready. When looking at a cooking time for a large shoulder of up to 14 hours or more, it takes a considerable amount of charcoal briquettes to keep the heat going.
using my Weber Smoky Mountain Cooker, I can usually get 10 to 12 hours
of heat out of a single, fully loaded ring of charcoal when the
conditions are ideal. In poor conditions, I might count on getting only 6
to 8 hours of burning time from a full charcoal load. To achieve the longest burn time, the Minion Method is a time-proven way to cook 12 to 18 hours on a single load of charcoal.
Of the factors affecting length of burn time, a couple can be controlled. First is the adjustment of the air vents at the bottom of the smoker. They need to be closed down enough to maintain the desired smoker temperature consistently for hours.
If the vents are being constantly adjusted, reacting to temperature swings, the charcoal will burn up quicker. After the vents are adjusted it can take 30 minutes or more for the smoker temperature to stabilize, so be patient after opening or closing a vent.
When initially setting the vent openings on a Weber Smoky Mountain that has a full load of burning briquettes, I typically close the vent completely on the windward side and open the other two halfway. That's my starting point.
After half an hour, if the temperature is too high I close one of the halfway open vents a bit, then wait another half hour. Once the vent settings are correct for the conditions, the temperature will stabilize.
Another factor under your control is the number of times the smoker is opened. Removing the door to add more smoker wood chips will cause the smoker temperature to temporarily rise due to the inrush of extra fresh air. Don't worry about this spike. Add the wood, close the door, and the temperature should drop back down to its previous level.
Every time the lid is removed, whether to baste the pork shoulder or to check its temperature (Why don't you have a remote smoker thermometer?), the smoker will lose a lot of heat and the temperature will drop. And then it may spike a bit from the air that was allowed to enter. After that it should stabilize on its own. Try to minimize the number of times the lid is removed.
Factors that are out of your control are wind speed and ambient outdoor temperature. Wind can cause a couple of problems. When air is pushed into one of the lower vents, it fans the flame, so to speak, of the charcoal briquettes, causing them to burn hotter and faster. Aim one vent directly towards the incoming wind and close that one completely to minimize this problem.
Wind will also pull heat from the exterior of the smoker, causing the temperature to drop a bit. Try to find a location that's protected from wind when locating your smoker, and wind problems can be minimized.
You can't do much about the outdoor temperature. Just be aware that on a hot day, vents will need to be closed more than on a cold day. A load of charcoal will last longer on a hot day than when smoking that pork shoulder on a cold day.