Redneck Math Question...

[abynrml]

Hey ya'll....got 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*....?????

 

[kathrynn]

Most folks use an estimate of about 2 hours per pound...now 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!

Kat

 

[Bearcarver]

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.

Bear

 

[abynrml]

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

 

[stanton]

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.

 

[abynrml]

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....

 

[stanton]

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.