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MES 30 Whole Shoulder Question

post #1 of 4
Thread Starter 

Hello -

    Had a question for the people.  I got a great deal on a Whole Shoulder. It is the Boston Blade and Picnic all in one with weighing in at about 23 lbs. The plan is to have it ready on Saturday afternoon after cooking on a new MES 30 inch. I know temp is what you go by and usually it is around 1.5 to 2 hrs per pound. The question is, should I separate the two or cook as a whole?  My plan was to start off the smoke on Friday afternoon and wrap it early Sat morn around 1 to 2am. That way on Saturday I could pull it and let it sit for a late lunch. any thoughts?

 

 

Thanks

dtex

post #2 of 4
I think you have to separate the two if for no other reason than how you gonna fit it whole in a mes 30?
post #3 of 4
Thread Starter 

So true. Did not think about that.  (feel so dumb now)  Then since I am not a Butcher, finding the split mark will be the key.

 

 

dtex

post #4 of 4
Quote:
Originally Posted by dtex13 View Post
 

Hello -

    Had a question for the people.  I got a great deal on a Whole Shoulder. It is the Boston Blade and Picnic all in one with weighing in at about 23 lbs. The plan is to have it ready on Saturday afternoon after cooking on a new MES 30 inch. I know temp is what you go by and usually it is around 1.5 to 2 hrs per pound. The question is, should I separate the two or cook as a whole?  My plan was to start off the smoke on Friday afternoon and wrap it early Sat morn around 1 to 2am. That way on Saturday I could pull it and let it sit for a late lunch. any thoughts?

 

 

Thanks

dtex


Space is an issue with the MES 30. I own a Gen 1 and it's a bit frustrating not being able to buy a whole pork shoulder or a beef brisket with both the flat and the point. I'm restricted to buying pork shoulders and briskets weighing no more than 6 pounds. Also have to watch the weight and length of racks of pork ribs as well. But given all that, I love my MES 30.

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