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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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8.5 pound pork shoulder/boston butt - Cooked on Sunday 03/16/2004 - questions
8 1/2 pound pork shoulder/boston butt(call it what you want) - weighed on a scale to be sure. I cut some slits in the meat, and stuffed in soem slices of onion, and poured in variosu spices... red pepper, black pepper, italiaan seasoning.... I have an old style, large big green egg.The old style egg only go up to around 300-350 - instead of way up to whatever the new ones go up to. I loaded up the egg with charcaol, got the fire going. put the grill on. I took a 10 inch cast iron skillet, and placed it on the grill. I placed a small grill on top of the skillet. I placed the meat on top of this grill. I filled the skillet with water. Closed the egg and got the dome temp up to around 225 and kept it between 225-240 all day. So I cooked it from 8 am- 5:30pm - read 200 degrees. I like it to pull apart nice and gooey. Everything I have read, states that for a pork shoulder... cook it 1.5 hours per pound at 220 f dome temp 1.5 times 8.5 = 12.75 Mine was done at 9.5 hours. It was awesome. I am wondering if it is the egg itself, or the combination of the egg and the cast iron skillet used as a drip pan - added to the quicker cooking time? Just curious... thanks. this is the 3rd or 4th pork shoudler I have doen this way - and it cooks a little quicker. bye now, -W |
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8.5 pound pork shoulder/boston butt - Cooked on Sunday 03/16/2004- questions
Woogeroo wrote:
> Everything I have read, states that for a pork shoulder... cook it 1.5 > hours per pound at 220 f dome temp > > 1.5 times 8.5 = 12.75 > > Mine was done at 9.5 hours. It was awesome. > > I am wondering if it is the egg itself, or the combination of the egg > and the cast iron skillet used as a drip pan - added to the quicker > cooking time? Meat is done when it is done. Such is the mystery and art of 'Q. Good thing it finished "early". You'd have a bunch of really hungry folks if they had to wait for dinner to finish at 9:30 - 10:00 pm. -- Aloha, Nathan Lau San Jose, CA #include <std.disclaimer> |
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8.5 pound pork shoulder/boston butt - Cooked on Sunday 03/16/2004- questions
Woogeroo wrote:
> 1.5 times 8.5 = 12.75 > > Mine was done at 9.5 hours. It was awesome. > > I am wondering if it is the egg itself, or the combination of the egg > and the cast iron skillet used as a drip pan - added to the quicker > cooking time? > > Just curious... > > thanks. > > this is the 3rd or 4th pork shoudler I have doen this way - and it > cooks a little quicker. I'm definitely not an expert, but I would say that it might partly be because of your egg, but I would guess most of the difference in time is due to the meat. I cooked 2 butts that were exactly the same weight and size (from the same pack as well), and one took 23 hours and the other was done at about 18 hours. Same cooker, same method, same temp, different meat. I will be interested to read what the experts have to say. Bil |
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8.5 pound pork shoulder/boston butt - Cooked on Sunday 03/16/2004 - questions
In article >, Steve Wertz
> wrote: > On Wed, 17 Mar 2004 00:00:20 GMT, Woogeroo > > wrote: > >I am wondering if it is the egg itself, or the combination of the egg > >and the cast iron skillet used as a drip pan - added to the quicker > >cooking time? > > For some reason a brisket or shoulder done in an oven at the same > temperature will always take about 1/2 the time as in any smoker. > My bet on 'why' is that ovens cycle on above and off below the target temp. (Hysteresis!) Smokers are more likely to run on a more even keel. An oven set for 300 will spend more time at 325-350 than a smoker set for 300. monroe(a ceramic will run at 300 like a rock) |
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8.5 pound pork shoulder/boston butt - Cooked on Sunday 03/16/2004 - questions
Monroe, of course... wrote:
> In article >, Steve Wertz > > wrote: > >> On Wed, 17 Mar 2004 00:00:20 GMT, Woogeroo >> > wrote: >>> I am wondering if it is the egg itself, or the combination of the >>> egg and the cast iron skillet used as a drip pan - added to the >>> quicker cooking time? >> >> For some reason a brisket or shoulder done in an oven at the same >> temperature will always take about 1/2 the time as in any smoker. >> > My bet on 'why' is that ovens cycle on above and off below the target > temp. (Hysteresis!) Smokers are more likely to run on a more even > keel. An oven set for 300 will spend more time at 325-350 than a > smoker set for 300. > > monroe(a ceramic will run at 300 like a rock) I stuck a probe in my oven out of curiosity after getting a Fluke thermometer (props to Monroe) and I watched it tell me my oven cycled more that 50 degrees above the set temp (350) several times. Dunno about everybody else's ovens, but mine swings wildy and I agree that that's probably why cooking times are shorter in an oven than in a well-regulated pit like my Kamado. Jack Curry |
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8.5 pound pork shoulder/boston butt - Cooked on Sunday 03/16/2004 - questions
"Steve Wertz" > wrote in message ... > On Wed, 17 Mar 2004 02:02:13 GMT, "Monroe, of course..." > > wrote: > > >In article >, Steve Wertz > > wrote: > > > >> On Wed, 17 Mar 2004 00:00:20 GMT, Woogeroo > >> > wrote: > >> >I am wondering if it is the egg itself, or the combination of the egg > >> >and the cast iron skillet used as a drip pan - added to the quicker > >> >cooking time? > >> > >> For some reason a brisket or shoulder done in an oven at the same > >> temperature will always take about 1/2 the time as in any smoker. > >> > >My bet on 'why' is that ovens cycle on above and off below the target > >temp. (Hysteresis!) Smokers are more likely to run on a more even keel. > >An oven set for 300 will spend more time at 325-350 than a smoker set > >for 300. > > My oven fluctuates +/-15 degrees before it turns on/off. I don't > think a temperature difference like that could speed up cooking by > 50%. > > I'm no thermologist though. To begin with, my oven thermostat is off 35 dF low. It's a digital so there's no margin for error setting a manual knob. Taylor makes an oven thermo that either sets on a rack or hangs from one. Highly recommended. I keep a largish pizza stone on the bottom rack all the time. Covers most of the rack. It has helped to even out temp. fluctuations immensely (ala a K). _________ ht_redneck |
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8.5 pound pork shoulder/boston butt - Cooked on Sunday 03/16/2004 - questions
On Wed, 17 Mar 2004 15:33:18 GMT, "Tyler Hopper" >
wrote: >To begin with, my oven thermostat is off 35 dF low. It's a digital so there's no >margin for error setting a manual knob. Can't you calibrate the thermostat? My stove has digital controls, too, but it can be calibrated. -- Kevin S. Wilson Tech Writer at a University Somewhere in Idaho "Anything, when cooked in large enough batches, will be vile." --Dag Right-square-bracket-gren, in alt.religion.kibology |
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8.5 pound pork shoulder/boston butt - Cooked on Sunday 03/16/2004 - questions
"Kevin S. Wilson" > wrote in message news > On Wed, 17 Mar 2004 15:33:18 GMT, "Tyler Hopper" > > wrote: > > >To begin with, my oven thermostat is off 35 dF low. It's a digital so there's no > >margin for error setting a manual knob. > > Can't you calibrate the thermostat? My stove has digital controls, > too, but it can be calibrated. Well, yes it can. Problem is that every power glitch we take blows it away and it has to be done again. Just decided to check it with the Taylor every few months and then set the thermostat to the differential. _________ ht_redneck |
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8.5 pound pork shoulder/boston butt - Cooked on Sunday 03/16/2004 - questions
On Wed, 17 Mar 2004 15:33:18 GMT, "Tyler Hopper" >
wrote: > >"Steve Wertz" > wrote in message ... >> On Wed, 17 Mar 2004 02:02:13 GMT, "Monroe, of course..." >> > wrote: >> >> >In article >, Steve Wertz >> > wrote: >> > >> >> On Wed, 17 Mar 2004 00:00:20 GMT, Woogeroo >> >> > wrote: >> >> >I am wondering if it is the egg itself, or the combination of the egg >> >> >and the cast iron skillet used as a drip pan - added to the quicker >> >> >cooking time? >> >> >> >> For some reason a brisket or shoulder done in an oven at the same >> >> temperature will always take about 1/2 the time as in any smoker. >> >> >> >My bet on 'why' is that ovens cycle on above and off below the target >> >temp. (Hysteresis!) Smokers are more likely to run on a more even keel. >> >An oven set for 300 will spend more time at 325-350 than a smoker set >> >for 300. >> >> My oven fluctuates +/-15 degrees before it turns on/off. I don't >> think a temperature difference like that could speed up cooking by >> 50%. >> >> I'm no thermologist though. > >To begin with, my oven thermostat is off 35 dF low. It's a digital so there's no >margin for error setting a manual knob. Taylor makes an oven thermo that either >sets on a rack or hangs from one. Highly recommended. > >I keep a largish pizza stone on the bottom rack all the time. Covers most of the >rack. It has helped to even out temp. fluctuations immensely (ala a K). > >_________ >ht_redneck > My KA convection oven is bang on. But the cooker allows the thermostat to be reset over a 30F range from the existing setting. The adjustment is done with the digital control panel and not inside the guts of the stove. Harry |
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8.5 pound pork shoulder/boston butt - Cooked on Sunday 03/16/2004 - questions
Thanks for the replies folks. -W |
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