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Old 09-14-2018, 03:06 PM   #1
30-30
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Default How long to smoke pork shoulder?

First time smoking in an offset smoker. I have two 4 pound shoulders. How many hours should I bank on smoking them? I have heard roughly two hours per pound...?

Will be monitoring with a Bluetooth thermometer. Take it out to rest at what temp?
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Old 09-14-2018, 03:10 PM   #2
BolilloLoco
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Take it to 203į if you can get it there.
Could take 10-12 hours. Depends on how hot you run it.
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Old 09-14-2018, 04:23 PM   #3
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Internal temp of 165.
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Old 09-14-2018, 05:44 PM   #4
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If you want to pull it it needs to be 198į+. My last one I took to 201 and it was awesome.
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Old 09-14-2018, 06:16 PM   #5
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You should be good to figure around two hours per lb at about 250į. Like above, 203į internal is just about perfect for pulling. Save a little rub to sprinkle on it after you pull it and it's still hot. Call us when it's ready!
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Old 09-14-2018, 06:36 PM   #6
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Quote:
Originally Posted by brokeno View Post
Internal temp of 165.
This isnít what I would advise. 195 start probing for tenderness and cook to desired tenderness, this will vary time wise. The best advise I can give you is to let them rest for at least an hr before you eat or pull them apart. Good luck and have some fun!
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Old 09-14-2018, 06:39 PM   #7
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I cook to internal of 190 which is usually about an hour and a half per pound at 225. Then wrap up in foil and a towel and put it in an cooler for at least an hour. It will continue to break down in there.
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Old 09-14-2018, 07:35 PM   #8
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Thanks all.

I should have clarified: What time do I need to wake up and start the smoker in order to serve at 6:00pm? I’ll be monitoring the temp.

This was an 8 pound shoulder that I cut in half when I was expecting fewer people for dinner. So I’m smoking two 4 pound halves. Will it take half the time the full 8 pounder would have? Or still 12+ hours because it’s 8 pounds total?

Last edited by 30-30; 09-14-2018 at 07:37 PM.
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Old 09-14-2018, 07:45 PM   #9
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Until it squeals
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Old 09-14-2018, 08:20 PM   #10
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Quote:
Originally Posted by 30-30 View Post
Thanks all.

I should have clarified: What time do I need to wake up and start the smoker in order to serve at 6:00pm? Iíll be monitoring the temp.

This was an 8 pound shoulder that I cut in half when I was expecting fewer people for dinner. So Iím smoking two 4 pound halves. Will it take half the time the full 8 pounder would have? Or still 12+ hours because itís 8 pounds total?


Pork butt is pretty forgiving. I would have the grill temp at 250-300. Should take around 60-90 mins per pound.

I cook mine until around 200-203. At around 198-200 I start probing and one it feels like a hot knife through butter I pull it off. I typically wrap in towels and put in a cooler for a few hours if I have time to let it rest.

Your two four pound butts should take 4-6 hours assuming you cook them separately and donít tie them together. If you want to eat at 6, Iíd start the fire around 8, put it on around 830-9 (once the fire is ready) and then pull it off when ready and wrap it up and let it rest until dinner.
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Old 09-14-2018, 08:20 PM   #11
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Quote:
Originally Posted by 30-30 View Post
Thanks all.

I should have clarified: What time do I need to wake up and start the smoker in order to serve at 6:00pm? Iíll be monitoring the temp.

This was an 8 pound shoulder that I cut in half when I was expecting fewer people for dinner. So Iím smoking two 4 pound halves. Will it take half the time the full 8 pounder would have? Or still 12+ hours because itís 8 pounds total?
A lot will depend if you plan to wrap with foil/butcher paper or if you arenít wrapping at all. I tend to wrap when I get the color on the meat I am looking for. I would think you wouldnít need more than 7 hrs of cook time and 1 hr of rest time before you prepare to eat.
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Old 09-14-2018, 09:06 PM   #12
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Not planning to wrap in foil.

Thanks for all the info, yíall.
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Old 09-14-2018, 09:25 PM   #13
sir shovelhands
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Quote:
Originally Posted by brokeno View Post
Internal temp of 165.
Maybe if you're planning to serve it sliced. It won't pull at 165.
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Old 09-14-2018, 10:20 PM   #14
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240-250 degrees, 2 hours per pound
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Old 09-14-2018, 10:49 PM   #15
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https://www.smokedbbqsource.com/smok...-temperatures/
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Old 09-15-2018, 09:45 AM   #16
Chance Love
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The last two I have done (on a Rec Tec) were at 250 degrees for 2hours/lb. Took both to internal temp of 203. Both were great for pulling.
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Old 09-15-2018, 09:50 AM   #17
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Quote:
Originally Posted by 30-30 View Post
Not planning to wrap in foil.



Thanks for all the info, yíall.


If not wrapping in foil will likely take 90-120 minutes. I wrap in foil when the color looks good and when it hits the stall to help power through the stall. Plus I like to collect the juices in the foil and mix it in when I am pulling the pork.
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Old 10-12-2018, 02:27 PM   #18
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4hrs unwrapped and 2hrs wrapped at 225.
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Old 10-12-2018, 02:33 PM   #19
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For pulled pork, I prefer 203-205 degrees. I usually wrap it when it hits 165-170, and let it go. For an 8 pounder, this can be about 6-8 hours at 275-300 pit temp.
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Old 10-12-2018, 03:07 PM   #20
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1.5 hours per pound @ 225 until temp is 185-190 then let it rest covered for 30 minutes. comes out perfect every time. I use an electric smoker.
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