Quote:
Originally Posted by Lake Dogs
Oh, for the guys who say it's about 1.5 hours per pound; all 9 of the 20# whole shoulders were DONE (slightly over-done actually) at 10 hours, at 250 degrees. Reverse flow smokers apparently have this convection type of thing going on....
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Really found this out yesterday. I cooked two pork butts and a brisket. I was figuring on an hour and half also. The five pound brisket was done, (over done actually), in three and half hours and the pork butts were at two hundred IT in six and half hours. I also have a reverse flow smoker and was cooking at 250. Anyone know any more about this convection thing?
