Smoking small shoulders

lennyluminum

Smoking Fanatic

Original poster

Jul 19, 2008

637

19

ST. Petersburg, FL

• Nov 12, 2014

• #1

Would it be better to smoke a small shoulder at like 200 degrees or less for a longer time to get it to break down better?

 

lennyluminum

Smoking Fanatic

Original poster

Thread starter

Jul 19, 2008

637

19

ST. Petersburg, FL

• Nov 12, 2014

• #2

Or would it be better to foil sooner and let it steam longer?

 

pc farmer

Epic Pitmaster

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Feb 17, 2013

16,295

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Central Pa

• Nov 12, 2014

• #3

I would cook like a normal sized one. 250-275 no foil.

 

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,948

73

Central California

• Nov 12, 2014

• #4

X2 on cooking it normally.

Unless you have a micro piece of meat.

Good luck and good smoking.

 

chef jimmyj

Gone but not forgotten. RIP

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May 12, 2011

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• Nov 13, 2014

• #5

There is an increased risk of getting sick from smoking uncured meat below 200°F. Never smoke uncured Ground or Injected meat and Poultry below 225°F, it is outright dangerous...JJ

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Nov 13, 2014

• #6

I do all (or most) of my Smoking @225*F , until my target is reached.  Your, Butt will not reach optimal temp. (200* -205*F) for being done (tender) at lower temps. . The temp. for cooking must be higher than the target.

If you "cure" the Butt  , lower temps can be used . JMHO...

 

smokingunny

Smoking Fanatic

Jul 26, 2013

314

18

Pace, FL

• Nov 13, 2014

• #7

I routinely cook 3-5 pound Boston butt roasts, which is basically a BB cut into thirds. I plan on 1.5 hours/pound @250  and check the temp at 4 hours in just to see where I'm at.

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Nov 13, 2014

• #8

The guys have gave you great advice. Fallow their lead and you will have a very tasty PP.

Remember to post a Qview or you will get 

Happy smoken.

David

 

jbills5

Meat Mopper

Jul 8, 2013

187

24

Mishawaka, IN

• Nov 13, 2014

• #9

You are good with the advice.  Cook everything like you would a normal size piece of meat.  The key is the finishing temp and not the temp of the cooker as long as it is 225 or above.