I have been lurking for a while but this issue has come up the last 3 times I have done a pork shoulder.
There is the old time frame stand by of 1.5-2.0 hours per lb, but the last 3 pork shoulders I have done have been averaging about 3-3.5 hours a lb. I did one on the weekend, I use a Weber Kettle with IQ120 and Kingsford Blue with apple chips. I set the temp to 250 and didn't touch it until the temp dropped as the fuel had run low. I put the 3.5# shoulder on at about 7:30am after a 30 min rest out of the fridge after an overnight rubdown and it finally hit 196 at just before 7:00pm, I didnt foil at all. I would say that the temp didn't fluctuate much, due to the IQ, maybe a dip of 20 degrees for about 10 minutes when I had to refuel and there was a minimal stall at 165. This one I didn't use a water pan, but the last one I did about 2 weeks ago I did use a water pan and it took about the same amount of time. I have it probed with a Maverick probe that I have done the boil test on and it is spot on as well as the meat probe that comes with the IQ and they read the same
With this information, do I just need to wait and enjoy more frosty beverages because the meat does what the meat does or am I doing something wrong? The bark and flavor are awesome and nobody is complaining, but I want to get into bigger hunks of animal, but don't want to get into a 18-24 hour smoke, I don't know if the wife will be that understanding. I am just wondering how people can do huge hunks of meat and get it powered through in what seems like half the time.