Pork shoulders on Masterbuilt 1050

[JLinza]

Wanting to see if anyone has done multiple pork shoulders on the Masterbuilt GS 1050. We have a big cook coming up. Looking for any advice from someone who has tried it

 

[bigfurmn]

I dont have the Masterbuilt, but have done a few large smokes on my Pit Boss. I ran around 275F to finish faster. I cooked mine in a foil pan to retain the juices to reheat with later.

 

[912smoker]

Wanting to see if anyone has done multiple pork shoulders on the Masterbuilt GS 1050. We have a big cook coming up. Looking for any advice from someone who has tried it

Yes sir did 2 on the 1050 a couple of weeks ago.
How many are you planning on doing?

Keith

 

[JLinza]

Yes sir did 2 on the 1050 a couple of weeks ago.
How many are you planning on doing?

Keith

Looking at doing at least 4, possibly 6 I just don't want put to much on it and mess with the cook.

 

[DougE]

As long as there is ample room, there isn't much difference between 1 or 6. You will have a somewhat longer recovery time getting back up to temp after loading the cook chamber with more meat, but once it gets back up to temp, the rest of the cook will pretty much be the same as cooking 1.

 

[tbern]

Just start them plenty early, even the day before. Can hold them for quite some time hot in coolers or reheat them later. Best to have them done early then to have people waiting to eat because they are stubborn and won't finish cooking.

 

[912smoker]

As long as there is ample room, there isn't much difference between 1 or 6. You will have a somewhat longer recovery time getting back up to temp after loading the cook chamber with more meat, but once it gets back up to temp, the rest of the cook will pretty much be the same as cooking 1.

Yep load it up and let it ride.
Plenty of room just be sure to allow enough time. I usually start 2 hrs early to allow for a rest and allow for any errors.
Try to get them close in weight so they'll finish close together

Keith

 

[JLinza]

Thanks guys, not sure how close in size they are. We got summond to do a wedding after the caterers canceled on the couple. But the advice certainly helps thanks again.

 

[912smoker]

Should be fun and the 1050 can handle it!
Plenty of knowledge and experience around here so don't be slow to ask J.
When is the event?
Are you doing the sides?

Keith

 

[JLinza]

Should be fun and the 1050 can handle it!
Plenty of knowledge and experience around here so don't be slow to ask J.
When is the event?
Are you doing the sides?

Keith

Sept 10 is the big day, and I think they got all the sides covered. It sounds like we'll be doing 8 shoulders and 4 briskets so far.

 

[JLinza]

Just start them plenty early, even the day before. Can hold them for quite some time hot in coolers or reheat them later. Best to have them done early then to have people waiting to eat because they are stubborn and won't finish cooking.

Yep that's the plan probably start the night before and wrap and cooler these bad boys till it's time to serve

 

[TH-n-PA]

That’s a lot of meat!

Post pics please!

How exciting!

 

[JLinza]

That’s a lot of meat!

Post pics please!

How exciting!

This was the fun practice run today, ill try to get some pics for the big one.

 

[mcokevin]

Six will be no problem. Take some pics. Mine has only ever been full with rib racks.

 

[912smoker]

Looks great just add a couple more on to sweat

Keith

 

[babydocsmoke]

I have been "this close" to buying a MB800..... Better than my Traeger?

 

[bigfurmn]

I have been "this close" to buying a MB800..... Better than my Traeger?

I have a Pit Boss, I've had the same thoughts.

 

[JLinza]

I have been "this close" to buying a MB800..... Better than my Traeger?

I've had good luck with my GS 1050.and it does have alot of room for big cooks. I just haven't done one this big yet

 

[JLinza]

Six will be no problem. Take some pics. Mine has only ever been full with rib racks.

How many racks did you get on yours?

 

[912smoker]

I've had (1) 12lb brisket, (2) 6lb butts and (2) 1/2 pans of chicken thighs on the 1050. It will hold a lot of grub.

Keith