Bone in Pork Shoulder

[HookedOnMyBradley]

Greetings all!  I will be smoking a couple pork shoulders tomorrow for pulled pork and have been looking at several posts about time per pound and am a little confused.  If I am smoking 2, 7.5 pound pork shoulders, should I assume that it's going to take 15 - 22 hours or since it's not 1, 15 pound pork shoulder, will it take 7.5 - 11.25 hours?  I know these are all approximations but don't want to get to 6pm tomorrow only to have the meat at 150 IT.  Thanks in advance.

Greg

[TedEbear]

It normally takes 1.5-2 hours per lb for a pork shoulder.  Since they are two separate pieces of meat, calculate the cook time as individual pieces, not one large 15 lb shoulder.  The two pieces will take longer to cook than if you just had one 7.5 lb piece because each one is absorbing some heat.  If it were me I'd figure on about 2 hours per lb, meaning they would both be done in around 15 hours. 

Of course, always cook based on internal temp and not time. Many people here like to take them out when the internal temp reaches 190-200*F.  Don't be surprised if one is done in 13 hours and the other takes 16 hours. 

Don't forget to post pics of your efforts.   :)

[HookedOnMyBradley]

Thanks Ted and will do!

[TedEbear]

Also, don't get anxious when the internal temp reaches 160*F or so and it seems to not go much higher for a long time.  It's called the stall and many people say that is when the protein (collagen) in the meat breaks down or the fat rendering begins. One study test results indicate it is because of evaporative cooling of the meat. 

Anyway, don't be tempted to increase the chamber temp to get the meat temp rising again.  It'll do it soon enough and you don't want to hurry the process.

Here's an article about the stall and evaporative cooling, if you're interested:  Understanding And Beating The Barbecue Stall, Bane Of All Barbecuers

[HookedOnMyBradley]

Thanks again Ted!  I was already planning on TC'ing them to make sure they made it to 190 in time.  Here are some pics:

HEY!  Stop staring at my butt!


Just out of the smoker....


Ready for Mass Consumption!


Great sandwich!

[ghost9mm]

That is one really great lookin pork sammie, killer for sure...

[mikecorn.1]

Nice $$ $hot!!


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[muebe]

That last shot of the sandwich looks excellent! ;)

[Smoker John]

Tasty pork, nice job

[iceman]

Great looking Sammie.  :)

[canadianbacon]

looks great - I am attempting the same today!

[Tater]

Crap!  Now I'm hungry.

[tturaider]

Hook how long did it take for the both of them?


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[HookedOnMyBradley]

Thanks all!  It did turn out GREAT!

tturaider, I put the meat in the smoker around 4am at 230 degrees and it got to 160 somewhere around 2 - 3pm.  Then I wrapped it in tinfolil and raised the temp to 250 until it hit 190 around 5pm.  It was so tender that the bone simply slid right out.  It was amazing.

Good luck canadianbacon!

[MrRaven]

ooh - that looks mighty tasty!!!