Hi all,
As you may know I received from Mrs Thunderbird30 a Weber Q2200 gasser.I've chosen to break it in with a pork shoulder.
As we speak it's sitting with a great dry rub of brown sugar ,paprika,black pepper,galic,salt etc.
I've never used a gasser before and am a bit apprehensive about how long to cook it for.Would 4 hours at 200C be excessive or not enough?
4lb pork shoulder
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Thunderbird30
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- First Name: Jon
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Kathy's Smokin'
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Re: 4lb pork shoulder
How did it turn out?
I cook pork shoulder to pull so my kamado is around 121°C for low and slow. Since they are whole and weigh around 12 kilos they are an overnight smoke. Could cook for 14, 16 or more hours. I recently saw a pork shoulder done hot and fast, probably close to the temperature you were thinking, they cooked it to about 63°C internal and said it was fantastic. I'm thinking of cooking one to slice instead of pull in the future but I'll likely cook it to 74° internal. Not sure yet what temperature I'll take my kamado to.
I cook pork shoulder to pull so my kamado is around 121°C for low and slow. Since they are whole and weigh around 12 kilos they are an overnight smoke. Could cook for 14, 16 or more hours. I recently saw a pork shoulder done hot and fast, probably close to the temperature you were thinking, they cooked it to about 63°C internal and said it was fantastic. I'm thinking of cooking one to slice instead of pull in the future but I'll likely cook it to 74° internal. Not sure yet what temperature I'll take my kamado to.