19Ib Pork Shoulder Butt

[cornsmoker]

I want to smoke a 19lb Pork Soulder Butt in a Master Build electric smoker. I was planning on 225 deg for about 1 1/2 hours per lb. If I wanted it to be ready for dinner at 6:00pm Saturday night that would mean I would need to put it on the smoker at about 9:00pm Friday night. That is around 19 to 20 hours on the smoker is that time correct or should I separate the shoulder from the butt and cutt the time down. Or should I leave it together as one whole piece of meat?

Thanks

Corn Smoker

 

[flanntastic]

i always plan on 1.5 hours per LB AND.....give it three hours + just in case. once its done, throw it in a cooler with some towels...only makes it taste better!

 

[rowdyrawhide]

i always plan on 1.5 hours per LB AND.....give it three hours + just in case. once its done, throw it in a cooler with some towels...only makes it taste better!

Agreed, I would put it in about 3 or 4  on friday, then pull saturday when it reaches temp, then wrap in towels and put in cooler.  I can almost guarantee it will still be to hot to pull at 5:30 on Saturday.

 

[realtorterry]

You should go by the internal temp. & not time? The 1 1/2 per pound is only a guideline not the rule? You could run into a large stall for hours. That's why the internal temp is more important than the time

 

[realtorterry]

I also just noticed this was your first post. Swing by roll call & introduce yourself so we can give you a proper welcome

 

[rowdyrawhide]

You should go by the internal temp. & not time? The 1 1/2 per pound is only a guideline not the rule? You could run into a large stall for hours. That's why the internal temp is more important than the time

Yes good point, better put it in about noon on friday, it still be to hot to pull with bare hands

 

[ecto1]

that is a big ol butt 

 

[SmokinAl]

That's an awfully big butt. Is it in a cryovac package? If it is I bet it's a 2 pack.

 

[flanntastic]

1.5hours per lb is only a guideline, could go faster or slower

 

[fpnmf]

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

Have a great day!!!

Craig

 

[cornsmoker]

I bought the boston butt at Sam's Club

 

[SmokinAl]

If you bought it at Sam's then there are 2 of them in the package.

 

[cornsmoker]

The fat is all one piece on the back. I believe that it’s the whole shoulder so it is the butt and the picnic together. Should I separate the two and reduce the cooking time. The total weight is 19lbs.

 

[cornsmoker]

The fat is all one piece on the back. I believe that it’s the whole shoulder so it is the butt and the picnic together. Should I separate the two and reduce the cooking time. The total weight is 19lbs. 

 

[SmokinAl]

I've never seen one from Sam's that wasn't in a 2 pack. If you don't want to separate them you don't have to. They will get done quicker if you do. Have you taken it out of the package, because they look like one piece of meat in the package.

 

[cornsmoker]

I have not I'm going to take it out right after work. I get off at 4:30 will be home at 5:00. Would you suggest that I get it on the smoker right away? It looks like it is all together but maybe I'm wrong. The fat is tight and it appears that it is one piece.

 

[fpnmf]

Al is more than likely right..

I have bought many 15 to 20 pound packs and none of them was one piece.

  Have a great day!!

  Craig

 

[lucky13]

If it is not in 2 pieces i would cut it up.  Cut down cooking time and there would be more surface area to 1) apply rub and 2) absorb smoke.  That's just me though!

 

[ecto1]

If it is not in 2 pieces i would cut it up.  Cut down cooking time and there would be more surface area to 1) apply rub and 2) absorb smoke.  That's just me though!

Plus more Bark!!

 

[tazz]

split them it will cut you time down and give yuy better control
Session data