I haven't cooked deboned shoulders in a while. As I recall it may take a bit longer per pound than bone-in due to the lack of radiant heat from the bone.
Anyone have a rule of thumb for this?
Also, I'm cooking 11-14 pound briskets in addition to the 6-7 pound shoulders. Would you put the briskets on before the shoulders or just cook them in the hotter part of the smoker?
I've got over a hundred pounds to cook for tomorrow so I'm dotting my i's and crossing my t's for it to turn out good!
Thanks all.
Anyone have a rule of thumb for this?
Also, I'm cooking 11-14 pound briskets in addition to the 6-7 pound shoulders. Would you put the briskets on before the shoulders or just cook them in the hotter part of the smoker?
I've got over a hundred pounds to cook for tomorrow so I'm dotting my i's and crossing my t's for it to turn out good!
Thanks all.