A supermarket fail has led to my being delivered 2 small (approx. 4lb) pieces of pork shoulder rather than one big one. Any suggestions around how long I should aim to do these for, at 225-250 in a KJ classic.
Appreciate that every piece of meat is different but just a rough guide so I can plan my timings would be very helpful!
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
neilduncan thickness of the meat determines cook time, so if each piece ia as thick as one peice would have been expect the cook time to be the same as if it was one piece.
neilduncan another factor is how much space is on your grill. I cooked four 3-4# butts (2 x 7.5lb butt halved). Took me 10.5 hours of cooking on a 22" Weber. Grate was over crowded. Takes me 2-4 hours less for a butt that size if it is cooked alone. So factoring in your grate size and presuming it won't be overcrowded like my example, as LA Pork Butt said if an 8lber and a 4lber are the same thickness (top to bottom) they should take about the same time.
The ones I get from the butcher are 4 to 4.5lbs., bone in (they do not come with the Money Muscle) look like a standard brick in dimension and on the pellet grill at 225-240 they take about 11 to 12 hours without any wrapping.
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