40 pound shoulder smoke

[Lap]

Doing my biggest smoke today so I can fill up our freezer for the winter.
3 picnic roasts and 1 butt; 10 pounds each.
Trimmed them all down and removed the skin from the picnics. First time doing that and wasn’t too bad. Gave me much more surface area for rub.
Used yellow mustard as a binder and made “favorite rub #2” that I found on this forum.

Got them on the WSM at 630 am.
Going back and forth between foiling at the stall or not foiling at all.
Is the bark that much better if I don’t foil?
How long should these take with no foil at 225-250?

 

[Hawging It]

Looks like a fun day. Enjoy!

 

[SecondHandSmoker]

Wrapping for the stall will result in a slightly softer bark which might not even be noticeable at all.

As for time, (this is just a general estimate) figure on 10-14 hours smoking at 225-250. Of course, you could speed that up a little by running the temp around 280-300 and the butts will handle those temps just fine. You're looking for an IT between 203-206 or when they all are probe tender in several spots.

For what it's worth, the last two picnics I smoked were probe tender at 195 IT without wrapping.

P.S. That is a beautiful pic of your smoker at sunrise!

 

[crazymoon]

L, Times can be all over the place,it maybe 1.5 to 2 hours per pound at 225 ! Looks like a great smoke going on !

 

[jcam222]

I’m with SecondHandSmoker on cooking at higher temp. I’ve been turbo cooking my butts at 275F minimum lately and after a few hours letting the smoker cruise up to 300F. No difference in quality of pulled pork. I wrap as well and since it’s usually all pulled don’t mind the softer bark.