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Smoking a 25lb shoulder today

Discussion in 'Messages for All Guests and Members' started by Biffers, May 25, 2018.

  1. Biffers

    Biffers Newbie

    good morning! I’m smoking a whole 25lb shoulder today. It’s the largest thing I’ve smoke, and I’m worried about getting it up to 142 within 4 hrs. Should I be worried? Would it be better to start it on high heat in an oven first, then transfer to a smoker at 250?

    I came across this forum and there seems to be a lot of knowledge and experience in here. So, hello! I’ll get over the new member thing and make an introduction.

    I’ve currently lifted the cap most way up and gotten rub in between there and injected. I’m also planning to layer the skin on the meat side while in the oven if need be to help keep it moist (although this mangolitsa/Berkshire is really well marbled).

    Any tips would be greatly appreciated. Please/many thanks
  2. mike243

    mike243 Smoking Fanatic SMF Premier Member

    I set my temp and let it roll dont know that i have ever reached that temp that fast.having the heat in the cabinet above that is what is important imo
  3. BKING!

    BKING! Smoking Fanatic

    The 140 in 4 rule only applies if you inject the meat. If you don’t inject then it can take as long as it wants to cook.
  4. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead OTBS Member

    As stated above just don’t inject and push bacteria into the meat. I did a whole shoulder a few years back at the fattie contest & we let it roll all night at 225z Came out great!

    Here’s a pic

  5. Biffers

    Biffers Newbie

    Almost looks like a steamship (hind quarter)
  6. jaxgatorz

    jaxgatorz Master of the Pit OTBS Member SMF Premier Member

    Since your post clearly states that you injected it, I would get it through the danger zone ( 40 - 140 ) as quick as possible ( preferably 4 hours ).
  7. Biffers

    Biffers Newbie

    I was planning to inject this morning, right before it goes on, but since that seems to be the problem,I’m just gonna skip that step and let her roll low and slow
  8. motolife313

    motolife313 Master of the Pit OTBS Member

    Isn't that for turkey also?
  9. BKING!

    BKING! Smoking Fanatic

    Whole muscle meat that hasn’t been injected can take as long as necessary to cook so yes. Meat loaf for example would need to get to 140 deg before 4 hours since it ground up.
  10. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster OTBS Member

    As long as you're not injecting it, avoid inserting your Meat Probe for the first couple hours in.
    I usually wait 3 hours, because nothing's gonna get done that quick anyway.
    If the seal isn't broken in any way, the 40 to 140 in 4 hours doesn't pertain to it.