Pork Shoulder question

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Original poster
Jul 12, 2007
I have about 13lbs of pork shoulder. They are in 4 separate pieces, do I base the 1.5 hours/pound on the total weight or individual weight. I hope this is not a stupid question.

I am assuming you are trying to figure the cooking time. Size of the meats, type of meats, type of smoker, outside temperature, number of cooking racks, etc. all come i to play for guesstimating cooking time. And just when you know it will be done, the meat will plateau and throw you all of cause of fat or bone content.

More info will help giving you a stronger idea.
I would put my thermometer probe in one of the smaller ones and the move it to the large one, if their all about the same size it doesn't matter, The 1.5 is based on the weight of the piece of meat, not the total of the whole thing, but is is done when it's done, please go by temp
Bingo! Agree totally (god, I cant believe I just said that..
). Probe the smallest piece. That will give you an idea how things are going.
You're brave if you want to try that shoulder out for the first time from me...

I was not sure if I took total weight vs weight of the average size of the shoulder...

It is looking like I am going to go by feeling again... LOL... Just kidding...

I am trying out a first for me this time. One set of meat is going to be pulled and the other is going to be sliced. Is that possible in the same smoker...

technically I would think so, but that is why I am asking the experts.
Just my $.02 but 13 pounds is not a lot of meat but it will take longer to cook the more meat you put in your smoker. It is not a direct ratio meaning two shoulders will not take twice as long but it will take longer (a guess about 25%). It is related to many things as pointed out above but the BTU capacity of the smoker itself is probably the biggest factor. It makes sense. A huge capacity smoker will hardly be bothered by another 6.5 pounds of meat but a small one like an ECB will be slowed down a lot. The reason is that there is a "Source of heat" and a load (the meat) and a thermal resistance between them. A smaller smoker will have a higher thermal resistance. If you double the load, the amount of energy transferred to each piece of meat will be less. This can in fact be a good thing, remember low and slow. Youâ€[emoji]8482[/emoji]ll do fine. Use a meat thermometer as advised above.

Aubrey Page
OTBS #007
pull the ones you want to slice at 180° and the ones you want to pull at 200°. keep your smoker around 225-250°. you might like your pork a little more rare.
You can smoke anything in the smoker at the same time except things that melt like cheese. Keepy chicken at the bottom and go for it - it's all about internal temperature so when it gets to the desired temp pulled it off! Good luck!
Thanks ya'll...

my wife likes this one the best...

and thank you for the suggestions... it turned out great as there was only half a small zip lock bag left... that was between 10 adults...

pics will be posted soon.
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