Originally Posted by bbqinNC
Based on a picnic shoulder I did last week, I would check the temp around 10 hours to see how close you will be, 16-20 hours seems a little long. I did a 9.5# shoulder and pulled it from the smoker at 205 degrees. It only took 12 hours. Your butts are 8 and 9 lbs, I would think it they would cook in about the same amount of time as mine. I tried to maintain a pit temp of 225 and bumped it up a bit higher for the last 2 hours.
I use Polder Probe all the way through my butt and brisket cooks so I will be monitoring all the time. If those babies get done under 16-20 hours - Bonus!
I think will shoot for a higher temp before taking them off the smoker. Mostly, I take them off at 195* but I think I will let them roll to 200*-205* to see how I like it.
18.5 WSM (x2) - "Porky" and "Miss Piggy"
Chargriller Smokin' Pro - "Boss Hog"
Aussie Charcoal Grill - "Piglet"
Cheapie Tabletop Charcoal Grill - "Fire Starter"
Former KCBS CBJ