Pork Shoulder Question

[st3v32k12]

Hey all... I typically buy smaller pork shoulders between 3 and 5 pounds.  If I cook at 230 degrees and want to cook the shoulder to 190-200 internal temperature, is there a good formula of how many hours to smoke for and how many hours to cook for?

[GusRobin]

I usually do 3 -4 hour of smoke. Rule of thumb is 1.5 hr per lb. But can take longer or shorter. I would allow 2.5 hrs of FTC time in your calculations. That way you can FTC for more or less if you have a stubborn pig or a faster one.

[st3v32k12]

Assuming I don't FTC, and I have a 3lb shoulder, which should take around 4.5 hours, can I still smoke for 3-4 hours?

[GusRobin]

I would smoke for 3. The 1 1/2 per pound is a notional number. The smallest I have done was 8 lbs so I will defer to the experts on the small weight.

[st3v32k12]

Cool, thanks for the tips!

Does anyone else routinely smoke 3-5lb shoulders and have worked out a good smoking time and cooking time formula?

[st3v32k12]

Oh yeah, one more: how often do you change the water?

[mikecorn.1]

Ive also only done bigger butts. They can be stubborn. They are done when they are done. You can change the water after the last puck falls in. Or if on a long cook, before its completely out of water. Some of us will replace the stock bowl with a 9x13 pan (or whatever size it is that fits in there  ;D).

[Habanero Smoker]

With butts and brisket you will need to change the water in the bowl right after the smoke cycle is finished. Discard the bisquettes and refresh with hot water. After that I have gone as long as six hours (during an overnight smoke/cook) to empty and refreshed the water bowl, but it is better to do it every four hours. There are times during the cook you will think the water bowl is still full of water, but you will find that it is mainly rendered fat from the butt or brisket you are cooking.

[beefmann]

they have you  set