Costco Boneless Pork Shoulder

drcueMember

I bought two 11 pound Costco boneless pork shoulders for a New Years eve party tomorrow night. I have read several threads about cooking time and temp. I know that "it is done when it is done," but I want to guage the cooking time for the party. I was planning on cooking at 225*. Some say as little as 1 1/4 hour per pound and some say over 2 hours per pound. I would love some suggestions to decide if I should put them in tonight or tomorrow morning as I want to serve around 9:30 pm tomorrow night.

12/30/102:36 PM

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cal 2Member

Which smoker are you cooking with? Are you sure these are 11 lbs and not two 5 1/2 lb butts?

12/30/103:20 PM

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drcueMember

It's a Model SM045, SuperSmoker Elite. And no, they are not 2 butts but an 11 pound boneless shoulder (butt and picnic).

12/30/104:32 PM

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pagsMember

I have never had a pork butt take 1.25 hrs to cook. Mine always exceed 1.5 hrs/lb. I would plan on the 11 pounders taking about 18 hrs at 225*.

I'd start them at 12 pm the night before at 200* then kick the temp up to 225-235* when you wake up. You can adjust temp towards the end of the smoke depending on how it's going so that they finish when you prefer. If done early, FTC to hold them.

12/30/105:06 PM

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drcueMember

Ok. New problem. It's 9 pm and I just opened the cryovac of the 11 pound shoulder. Basically, 2 large pieces came out unconnected. I am assuming one is the picnic and one is the butt, but I don't really know. So they are each about 5.5 pounds (since I had bought 2, I now have four 5.5 pieces of meat, presumably 2 butts and 2 picnics). So do I now use 5.5 pounds for the weight multiplied by how ever many hours per pound is suggested? Help!!!

12/30/108:14 PM

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drcueMember

Pags, I just read the "baby butt" thread, where you suggested 1.5 hours/pound and then FTC for 90 minutes. I think that's a great idea, so I am going to figure that these 4 butts are 5.5 pounds each so that would be a little over 8 hours of cook time, but I am going allow 9. If they are done earlier, I will FTC them longer and if they take longer, I will FTC them for less time. Sound good?

12/30/108:35 PM

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maxqMember

I'd allow 10 hrs just to be on the safe side. Probe them around 190 to check tenderness.

Good luck!

12/31/107:14 AM

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cal 2Member

I'm with MaxQue on the time and temp. If they get done too early because of them being boneless, you can FTC them TOGETHER in the same foil and put in a small prewarmed cooler. They will stay hot for hours.

Good luck and Happy New Years!

12/31/107:44 AM

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drcueMember

Thanks. They are in the smoker now with hickory and apple. I will let you know how it turns out. By the way, how do you pre-warm the cooler? I just usually keep it at room temperature, double foil the meat, towel and put inside and shut it.

12/31/1010:00 AM

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cal 2Member

You can prewarm a couple different ways,but I like to put hot water in the cooler 30-45 minutes ahead of time,swish around. Dump and redo this again 20 mins. ahead of time. Dump, dry right before using.

Works for me!

12/31/1011:03 AM

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pagsMember

Pre-warm the cooler by putting hot water in it and shutting the lid for 10 minutes or so. If cooler is in a cold garage, at least bring it into the house to let it get to room temperature. When you put the meat into the cooler (remove the water

), fill any blank spaces with more towels or newspapers.

Have a great meal.

12/31/1011:08 AM

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Former Member

I do these all the time - it takes anywhere from 15 - 18 hrs @ 225. We foil them in three sheets of foil each, wrap in bath towels and put in a pre-warmed cooler (fill with hot water and shut the lid - let sit for 40 min or so), and they will stay hot for 3 -5 hours... Good Luck!

12/31/1011:15 AM

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drcueMember

Thanks for all of the advice. They turned out great! They took 10 hours at 225. The temp probe read around 196 and it went in like butter. The pork was falling apart coming out of the smoker (I had rubbed with Cookshack rib rub and used hickory and apple wood). I FTC'd for 90 minutes and served with several sauces, including Smokin Oakies (which was the best in my opinion) on hamburger buns with homemade coleslaw. It was moist and got rave reviews ("Best Q ever!"). Happy New Year to all.

1/1/1111:12 AM

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pagsMember

Glad it turned out so well. Pretty darn close to 2 hrs/lb.

1/1/1111:30 AM

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padrefan98Member

This is almost exactly what I am doing tonight. If drcue could tell me if he rotated the PB's midway through or if you left them the way you started them? Also how many times did you open the door? I plan on polder in a small butt and one in the larger butt. Starting at 225 at midnight and shooting for 15 hrs or so waiting for it to reach 205. FTC and serving around 5pm.

1/21/1110:54 PM

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smokinontheprairieIf your lookin' it ain't Cookin' !

it might be a little long on the cook time

1/21/1111:57 PM

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andyjMember

When I do butts, I don't rotate them. Nor do I peek, just watch the temp on the probe til it get's close to 195 or so, then open and check for doneness. Mine have usually taken between 12-14 hours.

BTW, don't be surprised if the temp get's stuck around 170 for hours, it may even go down. Butts & brisket can plateau for hours. Don't worry about it.

1/22/1112:10 AM

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padrefan98Member

Prairie-I think your right but I think 15 hrs is the high end. If its more like 12-14 I got plenty of time in the FTC.

Andy-thanks for reminding me about the plateau.

1/22/112:03 AM

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cal 2Member

Personally, I wouldn't take them to 205* and FTC that many together, you might just learn a lesson on carry over heat/cooking???

I would rather take Andy's approach, but that could be because we were taught by the same crowd???

1/22/116:22 AM

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