Hi everyone,
My first time in The Pit here -- I've been a long time Meathead recipe user, but never joined until now. Anyway...
I got a vertical gas smoker from Charbroil about six weeks ago, and so far I've just used it for making pulled pork for my family. I use ~4 lb boneless shoulders from a really great local butcher. It's been fantastic, even though I never seem to hit the temp I'm going for -- the stall lasts forEVer, and I can't break get the meat past 180 degrees in any reasonable amount of time (12-13 hours). Still, I've been happy with how it's turned out.
This weekend, I'm supposed to be cooking for 11 people, which'll be my first large-scale smoke. I'm planning on about 10 lbs of shoulder, but I have a few questions that I'm hoping you folks might be willing to answer.
1) Do you think it'd be better to use 2 or 3 smaller shoulders from the known good butcher, or get one huge one from Costco?
2) If I use multiple little ones, how (if at all) will I need to adjust the cooking time?
3) If I use one huge one (say 10 lbs instead of 4), how much do you think the time will increase?
Thanks for helping a first-timer,
John
My first time in The Pit here -- I've been a long time Meathead recipe user, but never joined until now. Anyway...
I got a vertical gas smoker from Charbroil about six weeks ago, and so far I've just used it for making pulled pork for my family. I use ~4 lb boneless shoulders from a really great local butcher. It's been fantastic, even though I never seem to hit the temp I'm going for -- the stall lasts forEVer, and I can't break get the meat past 180 degrees in any reasonable amount of time (12-13 hours). Still, I've been happy with how it's turned out.
This weekend, I'm supposed to be cooking for 11 people, which'll be my first large-scale smoke. I'm planning on about 10 lbs of shoulder, but I have a few questions that I'm hoping you folks might be willing to answer.
1) Do you think it'd be better to use 2 or 3 smaller shoulders from the known good butcher, or get one huge one from Costco?
2) If I use multiple little ones, how (if at all) will I need to adjust the cooking time?
3) If I use one huge one (say 10 lbs instead of 4), how much do you think the time will increase?
Thanks for helping a first-timer,
John
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