British BBQ Society Forums

Good morning all, I have a 1.3kg Pork Shoulder that I am going to be smoking on my Pro-Q Frontier today and I was wondering about cooking times. I have read that I should cook at 225f for 1.5 hours per pound, is this right and should I foil the shoulder at any time during the cook?

Thanks!

Those temp/time charts are rough guides so with 1.5Kg you might be anywhere from 4.5 to 6 hours cooking. Foiling is a personal choice and something that I do towards the end of a cook when I have the colour that I want, as it help get through any stall and maintain an extra level of moisture. It also allows you to collect the cooking juices to make a dipping sauce.

ConorD wrote: It also allows you to collect the cooking juices to make a dipping sauce.

Until you stick your meat probe through it and watch it all drain into the water pan..

id imagine 4-6 hours is a good estimate, depending if your meat is at ambient and if the cooker is stable when you put it on, it might be done in 4, do you have a temp probe ?

Thanks for the input, I think I will cook for the 4.5 hours and then check the colour like you suggest. This is the first Pork Shoulder I will have done so I am not expecting perfection but a good starting point. Just out of interest what should the internal temp of the meat be?

BRUN wrote:id imagine 4-6 hours is a good estimate, depending if your meat is at ambient and if the cooker is stable when you put it on, it might be done in 4, do you have a temp probe ?

Yes I do have a temp probe, the meat was taken out of the fridge at 9am to get to room temp before having its rub put on 20 mins before going on the smoker.

Sorry for all the questions but just out of interest, what does every do with the left over pulled pork? does it reheat well etc? I say this as there is now way just two of us will eat all of what I am cooking today.

Thanks!

fajita wraps ? tacos's ? things like that, id imagine it would go quite well in a creamy thai/indian curry too

BRUN wrote:fajita wraps ? tacos's ? things like that, id imagine it would go quite well in a creamy thai/indian curry too

MMM that sounds really good! I did consider a Tikka Masala.

We are cooking now! (After some issues)

Always remember, bbq is done when it's done, not when the timer buzzes. Use your temp probe to tell you when it's ready (same goes for foiling, if I'm foiling, I do it at 150 IT)

Leftovers - your imagination run wild! Anything that meat goes on, pulled pork works with, it seems. I love to pile hot pulled pork on a pizza. Burritos, sandwiches, or just a pile on a plate with some chips, mac n cheese or mash.

Scrappy bits can be frozen and then thrown in some baked beans at a later date to make smokey pit beans. For added kudos, cook these in a heavy open topped pan on the smoker, stirring occasionally.