A Lotta Shouldres

toddlikesbeer

Newbie

Original poster

Jul 6, 2012

11

14

Seattle

• Nov 30, 2016

• #1

I know that temp is more important than time when smoking delicious meats. But I do need to plan my days and sleep cycles. 

So, in ya'lls experience, roughly how much longer should it take to smoke four 7lb. pork shoulders than it would take to smoke one?

In case it matters I'm doing this on an ME40.

Thanks in advance for the assistance. 

-=toddlikesbeer=-

 

heubrewer

Meat Mopper

Jun 9, 2014

266

42

Chicago Area

• Nov 30, 2016

• #2

What temp are you smoking at? I have found that smoking temp makes a big difference especially when smoking shoulders and the temp you have to take them to. I used to smoke at 225F early on. Now I have upped the temp to 260F and that sped things up.

Ballpark I would expect 1.5 to 2hrs per lb. I would pullwhen it reaches ~200F

 

chef jimmyj

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May 12, 2011

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7,150

• Dec 1, 2016

• #3

Time about 2 hours/lb at 225 for the largest roast. They are not cumulative. There will be additional recovery time when adding all that meat. Factor in an extra hour and you should be fine. Butts can have a mind of their own with 2 or 3 being done and one taking it's sweet time to reach temp...JJ

 

SmokinAl

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• Dec 1, 2016

• #4

Al

 

toddlikesbeer

Newbie

Original poster

Thread starter

Jul 6, 2012

11

14

Seattle

• Dec 1, 2016

• #5

Thanks guys. 

Everything I'm reading says that it should not increase the cooking time too much as long as there is a few inches around each chunk for the hot air to get too. I always notice that when I open the ME and put the meats in it takes a while to get back up to temp. I am\was concerned that with more mass the longer this will take ... gotta get better about leaving that door shut.   :-)

 

heubrewer

Meat Mopper

Jun 9, 2014

266

42

Chicago Area

• Dec 1, 2016

• #6

I smoked 2-7.5 lb boneless shoulders last night in my MES 30.
Put meat on at 630 pm in a cold smoker. Set to 255F
By 7:00 the temp probe said 203F

That is 1.6 hrs/lb

I have maxed out my MES 30 with brisket and shoulders and no additional time is required for multiple pieces

 

Last edited: Dec 1, 2016