Originally Posted by early mornin' smokin'
joe, what's your average cooking time/temp for pork shoulders?
I haven't done full shoulders, just butts. For catering I load up the smoker with butts, set it at 250, and don't open the smoker for 12 hours, when I pull them and dump right into a cambro where I have held before pulling for up to 6-7 hours.
I have cooked up to 16 butts at a time, big 9lb avg ibp butts. I load the middle 3 racks with 4 per, then 2 each on top and bottom. The back of the top shelf seems to be the hottest spot, so I just place the butts on top at the front of the rack.