new in competition
 

I am new in the competition world. I have a few competitions under my belt and have held my own. I have a big question for y'all. I have a real hard time following the recommened times that I have found. Pretty much everywhere it tells me to cook, lets say a 8lb pork shoulder, at 225-250 for 8-10 hrs until a temp of 205. Thats approx. 1-1 1/2 hrs per pound. When I cook the butts at 225 its taking me 45 mins per pound. Should I embrace these cooking technics or am I missing somthing?

Do what works for you. All the times stuff is just a guild.


Have fun and happy smoking
BBQ UP

Are you wrapping in foil?

I wrap it after 3 hrs or 170 deg.

You are wrapping after the stall has happened. Try wrapping at 155* and it will aid in getting through the stall faster. You may also want to try pulling the butts off the cooker at 195-200*

We do our cooking by temperature and feel because we are looking for a certain doneness. Times can vary based on the meat and where it comes from or what it was fed, etc.

The foil is speeding up the process. Try going longer before you foil.

Your wrapping after 3 hours or @ 170. Does this mean you are around 170 in 3 hours most of the time? Couple that with having one done going 45 min/lb it sounds like something is cooking too hot. Have you checked your thermos for accuracy? I am getting ready to step into competition so every weekend we smoke for practice. The last 8 butts (since we started logging results) have been about 8 lbs, cooked around 250, foiled at around 145 and taken off 205. 6 bone-in have taken right at 11 hours, 2 boneless took 10 hours. Each piece cooks different as you well know, but from what I experience things are "generally" consistent.

Im not getting the 3hr 170 either

when it sdone its done..time for gen guide lines...are you checking your cookiing temps at the grate where food is cooking...adapt to your cooker