Smoking Pork Shoulder to have ready by 3:30pm

Discussion in 'Pork' started by smalone, Aug 1, 2013.

  1. Hello, I want to smoke a pork shoulder on a Weber SMC 22.5 and I need the shoulder done and pulled by 3:30pm on a Friday. Should I smoke the shoulder overnight or get up early and have the shoulder done for 3:00pm. Any advice would be greatly appreciated.
  2. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
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    Happy smoken.

  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Have you done a over night smoke before?

    How comfy are you with your smoker?
  4. I have not done an overnight smoke before. The comfort of the smoker is medium at this point and growing more comfortable each time.
  5. I've done many overnight cooks on the WSM. Hang out with it for a cpl hours to see where she is, set it where you want it, and go to bed. She'll be right where you left her the next morning.

    ...and don't be afraid to use the top vents a bit. As long as they're open more than the bottom they'll help you maintain your desired temp.

    Besides, pork shoulder is very forgiving. It will be fantastic! ...and have fun!
    Last edited: Aug 1, 2013
  6. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Hello and welcome aboard! You didn't say how big that butt is, but at an estimated 2 hours per raw pound (that's the high end of the estimate to allow some margin for error), it might not get done in time if you wait til morning to start. I'm with Bama on this...get it started tonight, and when you're sure you have the smoker going consistently, you can get some sleep.

    Good luck!

  7. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    I wish I had seen this yesterday, I could have given some decent advice on cooking a butt hot and fast that will give you excellent results in 6-8 hours depending on the weight of the meat. My last butt was a 9.3 pounder cooked in 8 hours, with cooking temps between 285°-295° on a 22.5 weber OTG. I am located in Old Town, PM me if you have questions.

    You should also go to the "Groups" section and join the New England Group, we just got started.
    smalone likes this.

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