Pork Shoulder Plateau

I've had them take over 2 hrs/lb, much of it in the plateau. What temp are you cooking? You can kick the smoker up to help it finish faster.

Thanks Pags, I was set at 205, now kicked it up by 15º, and it has moved by 4º, should I leave it at that or reduce now that it has started to climb ? Interestingly, I stared the cook 7.5 hrs ago. This is a small joint, should it take this long ?

Pending variables, it could take 1.75 - 2 hours per pound to reach 190-192 f. What were the end results?

I never smoke PB's below 235.

No matter what the weight, getting past the plateau always takes a maddening amount of time.

As Bobby asks....how'd it come out?

The plateau is where the magic happens when smoking a PB. Take good notes and you'll come to expect it and not panic (I'm speaking from experience here).

I have smoked PB at 200* when I knew I would be away from the smoker most of the day, but 225* (or slightly higher) is better.

Unbelievable ! Just pulled it, 16 hours.......at midnight, too late to have dinner ..... thank you guys for all the help, next time I might plan lunch a bit better !!! Learning curve, big time...

At that low a temperature, that's what took such a long time. I often start them at 190* at night then 235* the next morning, but that's just trying to extend the cook till later in the afternoon.

I had one take darn near 3 hrs/lb. Like Max says, at 235* you can count on 1.5 hrs/lb very very roughly unless you come across one of those stubborn sows that take forever.

quote:

Originally posted by Bobby Hull:
Pending variables, it could take 1.75 - 2 hours per pound to reach 190-192 f. What were the end results?

Bobby, It looks the goods, lovely dark brown caramelised, juicy outside, I have yet to taste it. So to reheat, just microwave ?
Regards, Gus

quote:

Originally posted by Pags:
At that low a temperature, that's what took such a long time. I often start them at 190* at night then 235* the next morning, but that's just trying to extend the cook till later in the afternoon.

I had one take darn near 3 hrs/lb. Like Max says, at 235* you can count on 1.5 hrs/lb very very roughly unless you come across one of those stubborn sows that take forever.

Pags, this was 4hrs per lb ! It looks great, don't know how it tastes yet. Maybe it was the cut, deboned, one side (the one with the probe in ) was twice the height of the other, big muscle mass. Reading Smokie's 101, he's not a fan of foiling, so I was worried that the thin end will be so overcooked while the thick will be tough. Do you foil ? Seems like it is really difficult to plan for a dinner/lunch with so many variables in play, guess that's the fun of it, keep the guests guessin' ! Thanks for your assistance, Gus

Hey Gus!,

Not really sure where to start, but hey here are some thoughts.

We/cooks had to have some way of telling doneness a long time before probes were introduced, so what happens if our probe hasn't been checked or doesn't work properly? Smokin' was kind enough to teach some of us that you cook till the butt is done enough that you can poke it with a sharp object(skewer,probe,ice pick,etc.) and it slides in with NO resistance no matter what internal temp seez.

Now I've cooked enough of that dang old pork to know that variables, such as cooking temps, will play a part in how long you have to cook a PB before this happens. I've also come to find that if I use the same brand from the same supplier, they tend to cook more alike...but not perfectly the same. Good notes have helped with timing on such products.

I would suggest for now, that you cook your PBs at 225* and they will take about 2hrs/lb. After you feel comfortable you can start at a lower temp the night before if your timing needs adjusted.

As far as reheating, I usually pull my PB after it has rested for a hour, then I use a covered dish in the microwave at 70* power. I will usually cook it in 2 minute intervals until hot.

Yes, I've cooked in foil before, but really don't think it is necessary for home cooking, unless you are short of time.

Hope this helps a little.

quote:

Originally posted by Ozzieb:

quote:

Originally posted by Bobby Hull:
Pending variables, it could take 1.75 - 2 hours per pound to reach 190-192 f. What were the end results?

Bobby, It looks the goods, lovely dark brown caramelised, juicy outside, I have yet to taste it. So to reheat, just microwave ?
Regards, Gus

Micro works for sure, just be gentle....so did you taste?

quote:

Originally posted by Ozzieb:

Pags, this was 4hrs per lb ! It looks great, don't know how it tastes yet. Maybe it was the cut, deboned, one side (the one with the probe in ) was twice the height of the other, big muscle mass. Reading Smokie's 101, he's not a fan of foiling, so I was worried that the thin end will be so overcooked while the thick will be tough. Do you foil ? Seems like it is really difficult to plan for a dinner/lunch with so many variables in play, guess that's the fun of it, keep the guests guessin' ! Thanks for your assistance, Gus

if doing a boneless PB, i usually tie it to make one big lump that cooks uniformly. i normally budget about 1.5 hours per pound @ 225F. if i want it to finish later, i'll start at midnight @ 180F, then bump to 225F when i wake up the next morning. when it hits 192F, i'll start poking for doneness. then FTC til it's time to eat.

i have come to find out when i cut the pbs in half it takes half the time and i get a better finished product for some reason .could be the stick burners i guess just seems to work for me less time more eating

How do you split it with bone in? Half the size, half the time. The 25% more bark might not be a bad idea.

My PBs are taking 1.25 hrs per pd. average. But I know I can FTC for up to 6 hrs and the thing is still smoking hot. So If I want to serve at 3pm I count back 6 hrs. 9am. Then I count back 12 hours. 9pm. Start at 180 go to bed. Wake up in the morning kick it up to 225. When it hits 175 I kick it up to 250. When I am at 195 I check for doneness. If it's close and I still have several hours before serving. I FTC. If I only have a couple of hours before serving I cook to about 200 and ftc. This has worked every time for me. I don't always hit the 9am target but I have a 6 hr ftc planned. And thats where the safety is, and the insurance that your guests will eat on time.

Some lomgtime followers of the forum might have seen this post a couple hundred times.

Many good cooks think the length of time in the plateau may determine the quality of the product.


There is not a straight line of weight X temp = doneness.
Think about a 10 lb fatty,gristled butt,with one 3/8 in slice all across the width.Maybe 1/3 lb in weight.

Toss it in a 12 in skillet at 350º for 3 mins on a side.
It will surely be done,near 300º?

Is it pullable to impress your friends?

MAYBE,it takes a mouthfull of butt more time to break down collagen and render fat???

Just my $0.02

pags out here in oregun i dont ever see bone in at cash and carry or costco so i get boneless they avg 9 lbs i cut them in half so it takes about 8hrs to get them to fall apart i do it because it works for me not saying it will work for everyone but its worth a try.....if im not here im GONE SMOKIN

The offending butt tasted great ! Even the missus loved it, and she has a preference for vegetables....
I thank you all for the input and patience with which you handled this query, which by now must be the most boring subject to experienced cooks !
Regards, Gus