Picked up a 6lb pork shoulder at HEB today for $1.00 per pound. Planning on firing the Akorn up tomorrow for a low and slow cook. I have never attempted a pork shoulder (or butt for that matter) and figured I could come here for some advice. I have smoked several briskets and have been pleased with the results. My question is, how is the pork cooked as opposed to a brisket? Was planning on using the same dry rub that I use on my briskets and slicing it instead of pulling it. Recommendations on time and temp are also appreciated. Thanks and Gig 'Em!

You can cook pork at a higher temp than brisket. Cook it at 275* and when that shoulder bone can wiggle free and you think you can pull it out clean, it's done. Somewhere around 195-ish.

A pork butt will take a whole lot more seasoning than a brisket needs, be liberal with it.

I suspect when you try to slice it it's going to look a lot like it was pulled. It'll be coming apart.

You can figure 45 mins a pound maybe. It's hard to screw them up unless you pull it off early. Oh, and pork shoulder and pork butt are the same thing.

Pork shoulder is a walk in the park compared to brisket. Slather with mustard, use Mr. Brown rub, throw on smoker and pull it when internal temp gets around 195-205. Let it sit for 15 minutes then pull the meat... Enjoy!

A six pounder will cook quick 4 to 5 hours at 275 always works for me

You want to pull this not slice it so cook till 203 then wrap in foil then towel then cooler for at least an hour

I use Rufus Teague meat rub and it is perfect on pork butts

If you have a pork butt, I agree with everyone on pulling it. It will be dry if you slice it. You need to get the temp high enough to render the fat and break down the connective tissues, which will be around 195-205 degrees internal temp.

If you want sliced ham for thanksgiving, buy a ham and smoke it. Those have enough moisture, you do not have to cook them as long as a shoulder.

Pulled pork - cook 250-275 for 1.5 hours per lbs. it is done when you can prove the thickest part with minimal resistance and the bone will pull out clean.

Have to disagree on not good for slicing. Have done 3 this month to about 165-175, them made excellent sliced pork! My grandmother keeps having mom go buy another one so I'll cook again!

pork butts are funny. two exactly the same size may not be done within hours of each other.

I just pulled an heb $1/lb butt off the pit and fed the family pulled pork. 225 on pecan for 12 hours, 9 pound butt. Was delicious.

Thanks for all the replies. This is why I come to the outdoors board for quick answers. I'll post back with the verdict after the smoke tomorrow!

As others have said, if you want to slice it, you only need to cook it to about 165. Let it rest at least 30 minutes (an hour would be better) before slice it, and you will have delicious sliced pork.

It's too late now, but next time you want to do a pork butt, look for Alton Brown's brine for pork butts. (Note: I use brown sugar instead of molasses.) I then dry it and throw some rub on it before I put it on the egg.

Also, unlike brisket, you don't need to leave the fat on the bottom if you trim it off, you will have a lot more crust.

We will see how this turns out. Wish me luck.

Trying this photobucket upload so maybe it will work.

I cooked one last week for the first time. Here's the thread: https://texags.com/forums/34/topics/2693611

I cooked between 250 to 275 until internal temp reached 160. Then wrapped in foil and continue to cook until internal temp reached 200. Wrapped in towels and put it in the ices chest for a couple of hours.

Forgot to take a picture but the pork butt came out great! Cooked to 175 internal and it sliced great. Tender and moist. Going to try cooking it to pulled temps next time. Thanks for the advice.