Big Baby Set to Fly

Fat Pinky · Joined: 11 Apr 2008 Posts: 8 Location: Ottawa, Canada

I've built the beast and she is fine. Took a few weeks to learn about smoke and now feel good about the smoke I'm getting. But this is the Big One.Fat Pinky's 50th Bday Party! Everything I've done has led to this weekend. I've 60 lbs of pork shoulder bone in, each full shoulder Butt&Picnic about 20 lbs. I'm figuring around 18 hrs @ 225. I just want to get this right so I turn to the bretheren of the smokering for advice. Am I allowing enough time for shoulders this big? I'm starting at Midnight with hopes to finish for 6pm.I don't mind being early as we can hold but late just doesn't cut it. Any thoughts?

orangeblood · BBQ Fan Joined: 14 Apr 2008 Posts: 211 Location: Texas

18 hours should be plenty as long as the heat is reasonably uniform over the cooking area and there isnt too much "peeking" at the progress. My guess is that 15 hours will be more than enough time. If you know the hot spots and can rotate the shoulders around 3 or 4 times during the cooking time you stand a better chance of pulling all of the butts off the fire at the same time.

Good luck, sounds like a neat weekend coming up.

JimH · Posted: Jun 27 2008 Post subject:

That's less than an hour per pound which does not sound right to me. I always cook at least an hour to an hour and a half per pound. If I were you I'd allow at least an hour per pound if not more and plan to finish about three hours early. Then when they are done you can wrap them in foil and stick them in a cooler till you are ready to eat. After 3 hours in a pre-warmed cooler, wraped in towels, they will still be smoking hot and will pull easily.
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todo · Joined: 17 Apr 2007 Posts: 23 Location: Mississippi Delta

We cook our competition shoulders, usually 9 shoulders at 17-18 lbs a piece, for 20 hours on a backwoods piglet. Thats with a guru and only opening to rotate racks every three or four hours. . . u should be ok at 18 hours, i would check the meat temp at about the 15 hour mark and if your a long way off then just ramp the temp in the smoker up to 300 or so.

Fat Pinky · Joined: 11 Apr 2008 Posts: 8 Location: Ottawa, Canada

Thanks for the advice. I just got back for the butcher and it turns out the shoulders have been seperated in two,each peice weighing in at 11 lbs. I'll follow the hour to an hour and 1/2 rule. I have done a couple of butts at the same weight before and am pretty sure we'll do just fine. Thanks again.

Big Daddy Woo Woo · Posted: Jun 28 2008 Post subject:

Todo is tellin ya right. He is one of the founders of Dr. Swinestein! Internal temp. If ya want super tender where you can pull the bones with no problems, shoot for 185-190 internally.
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