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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-04-2012, 11:02 AM   #1
CEngelhart
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Default Smoking large quantities of pork shoulder

I am new to this forum, and have looked around but didn't see anything, so if this is has been answered before, please forgive me. I have a basic home water smoker, that I have gotten pretty good at smoking shoulders for pulled pork. I usually smoke these around 250 degrees. I am going to attempt to smoke about 50 lbs of shoulder and want to figure out an approximate time to allow for these. I know that smoking a 20 lb piece of meat would take longer than a 10 lb piece. But I will have 4 10 lb shoulders on at the same time. (the other I will smoke in my Weber kettle grill.) The most I have ever smoked in the past has been 20 lbs and I know how long this normally takes. Should I expect 50 lnd to take longer, or does the fact that they are 4 shoulders mean it should take around the same time? Thanks for the help on this.
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Unread 07-04-2012, 11:14 AM   #2
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Rule of thumb that I go by is 1.5 hours per pound of meat at 250 degrees F.

Here is a huge amount of information from a brother who has since passed.

http://www.bbq-brethren.com/forum/showthread.php?t=7818
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Unread 07-04-2012, 11:14 AM   #3
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If you've got enough space between them they shouln't take any extra time. You might use more fuel though.
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Unread 07-04-2012, 12:15 PM   #4
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An important aspect is not to overload the smoker and you may need to push the initial temps higher to offset the "meat mass' " lower temperature. Many people in the past have struggled even to maintain temp once the meat's on the smoker.

You mentioned a water smoker... is it a Weber Smokey Mountain or a cheap water 'bullet' smoker from Brinkmann?

A WSM can easily handle 40 - 50 lbs easily... the key is establishing a reliable temp first.
Time won't change alot if the temp is maintained.
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Unread 07-04-2012, 12:49 PM   #5
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Welcome to the forum. It would help to know the exact make/model of cooker you're using.

Right off the bat I'd suggest a higher cooking temp to offset the meat mass. Maybe 275.

If it were me using MY UDS, I'd start off at 250 for first hour to get some smoke into the meat, then crank up 300 till done.

Oh, and never trust a factory installed thermo to give you real temps at grill level.
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Unread 07-04-2012, 01:16 PM   #6
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  • No Two will finish at the same time.
  • It don't matter what the total weight is. If one is 10 lb and 1 is 12lb they will cook faster than 1 22 lb chunk.
  • At 250 deg your looking at *1.5 hrs per LB that aint gospel! * based on the heaviest Butt so if the biggest one is 10 lb figure 15 hrs.
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