AlphaPapa
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- Stampede
Someone posted a link a while back where the chef butterflied a pork shoulder and cooked it at a higher temp and got it done quickly. At the temps he used, my 590 doesn’t produce much smoke. So, I want something lower. And, I’m not looking for a super short method. But I would like a technique where I can get it done in one day without getting up too early or staying up past midnight. So, here is my plan. I’d appreciate any comments.
I will butterfly the shoulder the same way he did in the video. However, for convenience, I am just going to go ahead and separate it into two sections. I will season each piece. Then, I plan to place cooling racks on top of two separate medium sized aluminum trays that are about 2.5-3 inches high and put a section of the shoulder on each rack. I did this with my last butt and when it came time to wrap, I just removed the rack, put the butt in the tray with the juices it had caught, and covered the tray tightly with heavy duty aluminum foil. This method is not for those that like bark. But, I’m always happy to sacrifice bark for moisture. I very much dislike dry meat.
I will smoke the two pieces for 3 or 4 hours at 180 to get some smoke flavor. Then, I will raise the temperature to 250 (275?) until I hit the stall, spritzing every 30 minutes. At that point I will wrap and raise the temp to 300 until probe tender. I may play with the 300 degree setting in order to get the meat to probe tender by a reasonable hour. I’ll then place the trays in a warming oven set to medium for 2 hours. I normally use a cooler stuffed with towels.
I am thinking the smaller pieces of meat combined with the higher temps after the initial high smoke temp will cook the shoulder fast enough to get it done in 10 hours or so.
What do you think? Do I risk drying out the meat? Any other problems/thoughts?
I will butterfly the shoulder the same way he did in the video. However, for convenience, I am just going to go ahead and separate it into two sections. I will season each piece. Then, I plan to place cooling racks on top of two separate medium sized aluminum trays that are about 2.5-3 inches high and put a section of the shoulder on each rack. I did this with my last butt and when it came time to wrap, I just removed the rack, put the butt in the tray with the juices it had caught, and covered the tray tightly with heavy duty aluminum foil. This method is not for those that like bark. But, I’m always happy to sacrifice bark for moisture. I very much dislike dry meat.
I will smoke the two pieces for 3 or 4 hours at 180 to get some smoke flavor. Then, I will raise the temperature to 250 (275?) until I hit the stall, spritzing every 30 minutes. At that point I will wrap and raise the temp to 300 until probe tender. I may play with the 300 degree setting in order to get the meat to probe tender by a reasonable hour. I’ll then place the trays in a warming oven set to medium for 2 hours. I normally use a cooler stuffed with towels.
I am thinking the smaller pieces of meat combined with the higher temps after the initial high smoke temp will cook the shoulder fast enough to get it done in 10 hours or so.
What do you think? Do I risk drying out the meat? Any other problems/thoughts?