Recent content by GeologyRocks

So I ended up just doing one for now. I wanted it ready for the 1pm game today, with 2 hrs rest, and was counting on 12 hour cook time so I started it at around 12 midnight last night. 1) Seems like I went too heavy on the seasoning. When I opened it at 165, there wasn't any bark just firm...

If I do the tray option, pull it out to cover once at 165, or cover it from the beginning? Is there any reason I can't or shouldn't do both shoulders in the same tray if there's a couple inches between them?

Do you mean wrapped in foil? Or literally in a tin pan? or both?

I am hoping they are split but haven't seen it yet. It's a campchef smoker...not sure the model but it's a big one sq/inch wise.

Total noob here. Have never really smoked anything other than turkey on my pellet grill. Wife decided to come home with 16 pound boneless shoulder she wants to have ready for the playoff games on Sunday. Main question is....is a boneless shoulder this big going to take like 24 hrs to cook...