Hello, I’m a pig roast on my shoulder and bbq’n Weber. . . . . ?

using m ‘real wood fire in a temp around 250 degrees, it is there, turning gently for about seven hours and the black exterior caramelization. I’m with the indirect heat of an application if I have to rely on more or unplug it and plug it in the crockpot – make tender on the grill? How long should I leave? It was about 5 pounds

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Comments (6)
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#1 written by chef.jnstwrt 1 year ago

I work for the most popular BBQ joint in town and we smoke our butts (shoulders : ) for 13 hours. Your temp is perfect and if you give it some more time you can give it some serious smoke. After we pull the meat, we reheat is with stock in a kind of steaming method. Meaning we put the pork in a pan with stock on the bottom, cover it and reheat to 160 degrees, a safe temperature.

Also, we always use cherry wood when smoking butts.

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#2 written by Turtle 1 year ago

About an hour a pound if there is a bone in the ham. Add 15 minutes to each hour if there is no bone. The meat will be very tender and it will pull ( string ) apart when done.

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#3 written by Taoist_of_Pooh 1 year ago

Go ahead and take it out. Any more time on the grill and you are going to start charing the taster outside parts of the flesh. At the setting you had it (which is juuust about right if not a little low) 7 hours is more than enough time. Let the broiling begin and for god sakes tell me how it tasted!

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#4 written by esmerelda 1 year ago

Actually, it should be good by now – I love using indirect heat on my grill – if the outside has carmelized all over it’s usually done – should be nice and tender. If it’s just starting to carmelize, then let it go until all of the outside is that way. This is great as is, in big chunks, or fork shred it and put it on some crusty buns with barbecue sauce – mmmm!

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#5 written by Robert 1 year ago

Just keep it as it is. You might want to refresh it with a little spray or dab of apple juice it will get tender. You didn’t mention the size of the shoulder (lbs.) so you can tell if it is cooked by simply pulling on the meat to see if it comes off easily. You should be pretty close time wise.

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#6 written by Paul 1 year ago

I think putting it in the crock pot now would waste all that flavor you’ve been working on. How many pounds was it? The timing is 1.25 – 2 hours per pound. So a 5-pound butt would be 10 hours maximum.

Is there anyway you could stick a fork inside it and see how much it falls apart?

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Hello, I’m a pig roast on my shoulder and bbq’n Weber. . . . . ?

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Hello, I’m a pig roast on my shoulder and bbq’n Weber. . . . . ?

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