Redneck Math Question...

Discussion in 'General Discussion' started by abynrml, Sep 20, 2013.

  1. Hey ya' what I think may sound like a "duh" question...but here goes...

    Still a bit new to SMF...and pork.......I have two 5# boneless pork shoulders that I will smoke this weekend. Already injected and rubbed down last night. My question is...I hear cook times of 1-1.5hrs per pound...If I have two shoulders for a combined of 10#'s, will it take up to 10-15 hrs?...or would it still be 7-8hrs for both since the time is determined by individual size to get internal to 200*... I need to smoke both at the same time due to time constraints...any help would be greatly appreciated....I am using a Char-Griller Pro Combo with side firebox, hopefully with my new Pitmaster IQ110...which last time flashed green all night on my brisket even though my Maverick 732 said temp was 230*....?????
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Most folks use an estimate of about 2 hours per that isnt the 10 pounds...but the largest piece of meat. You really need to be cooking it by the IT...internal temp. Some times a piece of meat will go into a stall...and blow your "time" way off.

    I cook my butts around 250-275 degrees and I let them go till the IT is 195-200 degress then give them a rest in a cooler for at least an hour.

    Hope that helped!

  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    What Kat said.

    I like to use 230* smoking temp, but since you injected it, you have to get it from 40* to 140* IT, so you're better off with the 250* to 275* smoker temps that Kat suggested.

  4. it sounds like I am acting as if I'm cooking only a single shoulder...the other shoulder has no bearing on each I can cook both in around ten hrs. total...or until IT is 200....thanks much!
  5. stanton

    stanton Fire Starter

    I usually cook bone in butts around 9 lbs at 275. They get done in about 7 to 7 1/2 hours. Boneless cooks a little faster.
  6. ok...gonna fire it up at 2 a.m. and hope for the best by 1 p.m....will let ya'll know how it comes out...if I don't fall asleep with my Maverick in my hand....
  7. stanton

    stanton Fire Starter

    Light your fire at 0230and get the temp to 270 or so. Put the meat on at 0330. It should be done by 1100 to 1130. Rest, season and serve.

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