Pork Shoulder Roast

[Lumpy Coal]

Just starting my first rotisserie pork shoulder.  Roasting in for slicing so from what I've seen I should be shooting for an internal temp of 185...please feel free to chime in if that's wrong.   It's coated with a rub that my wife made based off a recipe she got from BBQ Pit boys. No idea what the rub tastes like but we're being adventurous.   Hoping to run the kettle at around 325 and hoping for about a 3 hour cook.   

Also put water in the pan since I took the picture, wasn't sure on that but thought I'd try.   

Also trying this sugar maple lump for the first time. 


More pictures as the cook continues.   


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[MacEggs]

Looking good, LC!  I have used that lump, and it burns hot and fast.

For slicing, eh? .... I would personally aim for 180° or so ... While it's resting (wrapped in foil and towels, and in a cooler), it should come up to 185°.

Please keep us posted. 

[Lumpy Coal]

You're telling me that lump burns hot Mac!  Hard time getting temp below 325 so I pulled one of the baskets.  Hit around 150 internal temp now at around 1.75 hours into the cook. 

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[Lumpy Coal]

Just pulled it off after four hours with an internal temp of 182 as per Mac's recommendation.   It is now resting foiled and towel wrapped in a cooler.  Not sure how long it's supposed to rest but me thinks it'll be ready just about the time the potatoes are finished.  ;-)


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[MacEggs]

Not sure how long it's supposed to rest but me thinks it'll be ready just about the time the potatoes are finished.  ;-)

It's not an exact science .... I'm sure everything will be fine.  Enjoy! 

[Lumpy Coal]

Here's a plate pic. 

Summary:  I'd absolutely love to say it was sooooo moist, truth is it wasn't.  Not exactly sure why, maybe too hot for the first bit with the new lump, maybe I cut too much fat off the outside....I'm leaning towards too much heat.   I will say it was still quite good, the rub my wife did was excellent.  Will be trying this again real soon.  May try wrapping in foil after an hour or so for an hour then bark up the outside, kind of like crutching ribs. 

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[weldboy]

Looks great!


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[WNC]

Well it looks good from this angle!

[BBcue-Z]

Looks great!!
I like sliced pork shoulder as much as pulled. I usually foil mine at 160 degrees until it reaches 180.

[MrHoss]

Gonna be contrary here..........I take my pork to the high 180's for slicing.....188-190. Depending on the chamber temp at the end of the cook, I don't think you get any carryover. Read somewhere that the muscles in a shoulder do not relax until about 182-184 and have found this to ring true with my limited experience. Same with a brisket....if it is undercooked it may in fact seem tight and dry when in reality I didn't wait long enough.

[Lumpy Coal]

Hmmmmm, it was over the 182 for sure.  Stuff to keep in mind.  I read that too.   I do think it was to high kettle temp.   I think I did dry it out a bit. 

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[SixZeroFour]

Great post Lumpy - what was the verdict on the sugar maple lump?

[Lumpy Coal]

Great post Lumpy - what was the verdict on the sugar maple lump?

Burns real hot.  Be great for steaks. 

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[MacEggs]

Great post Lumpy - what was the verdict on the sugar maple lump?

Burns real hot.  Be great for steaks. 

Ya, for sure.  It's awesome for steaks.
I believe it's the same stuff as this.  We can pick it up here in Ontario at Costco at a good price during the season.
A local lumber place also carries it throughout the year.

[fedex]

Hey @Lumpy Coal well, it does look good.  I've done quite a few Pork Butts on the Roti.  I like to cook around 280 and pull it off when it hits 160  always very moist when sliced.  A couple pics