Cooking times for pork shoulder?

merylnet

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Hi everyone. I'm a Traeger newbie. I got a Pro575 about 2 months ago. Happy, but everything seems to take a lot longer than any recipe says it will (whether a traeger recipe or from a BBQ website).
For instance: I have tried 4 pork shoulders, bone in, at different times. I set the temp for 225 and I shoot for meat internal temp of 195 - 205. Whether I do a 7 lb shoulder or a 10 lb shoulder, it takes 26 - 28 hours to get to 195. Is that normal? All the guidance I've found says 2 hours per lb. Mine takes a lot longer than that, and I'm wondering if I'm missing something. I don't like to crutch it.
Another example - last night, I grilled thick short rib burgers. Started with room temperature patties. Traeger site says 4 minutes per side at 500. It took 8 minutes per side to get to 145 degrees in the center of the patties.
What am I doing wrong? Thanks for any advice!
 

magoo40

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Have you checked the internal temp of your grill, with an independent thermometer? The controller readout can quite often by off.
 
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merylnet

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Yes, I stuck the meat probe in there, propped up on some tin foil. The probe read is close to what the digital display says (within 2 or 3 degrees).
 

lobeck12

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I like to cook my pork shoulders at 250. I just did a 12lb this morning. Put it on at 4:30A, wrapped at 160 and cooked until IT of 204. I just pulled it at 12:30P.
 
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merylnet

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I like to cook my pork shoulders at 250. I just did a 12lb this morning. Put it on at 4:30A, wrapped at 160 and cooked until IT of 204. I just pulled it at 12:30P.
Thanks. How long would it take if you didn't wrap it? Doesn't the foil mess with the bark?
 

lobeck12

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Thanks. How long would it take if you didn't wrap it? Doesn't the foil mess with the bark?
Not sure because I have never not wrapped. I want to try just have been scared. I know you should definitely spritz if not going to wrap. In your original post you mention it takes over 20 hours? That just seems way far off for a standard size pork shoulder.

I have never had any issues with the bark. Could always wrap in butcher paper so it helps release the steam.
One thing I have learned is everybody does it differently and you just have to figure out what’s best for you!! Hope this info helps you!
 
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Hi everyone. I'm a Traeger newbie. I got a Pro575 about 2 months ago. Happy, but everything seems to take a lot longer than any recipe says it will (whether a traeger recipe or from a BBQ website).
For instance: I have tried 4 pork shoulders, bone in, at different times. I set the temp for 225 and I shoot for meat internal temp of 195 - 205. Whether I do a 7 lb shoulder or a 10 lb shoulder, it takes 26 - 28 hours to get to 195. Is that normal? All the guidance I've found says 2 hours per lb. Mine takes a lot longer than that, and I'm wondering if I'm missing something. I don't like to crutch it.
Another example - last night, I grilled thick short rib burgers. Started with room temperature patties. Traeger site says 4 minutes per side at 500. It took 8 minutes per side to get to 145 degrees in the center of the patties.
What am I doing wrong? Thanks for any advice!
I cook mine around 220ish, but only do either an 8lb no bone butt or 5lb bone in. The 5s can take me about 10hrs, while the 8 runs anywhere from 12-15. I hardly ever wrap it because I like the bark. However, if time crunched I wrap around 160ish crank the smoker to 275 and finish it off that way. If you do that method no reason you shouldn’t be done in 8 hrs or so.

(note: I’ve fool (foil haha) wrapped and cranked to 325f before because improper planning on my part and the meat was still amazing. Just not a nice bark...image attached after shredding with this foolish timing mistake)
 

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