Okay, I know there’s no definitive answer to this. There are too many variables. Just looking for opinions, or what best guesses you might make in a similar position.
I have a GMG Jim Bowie pellet grill, and am going to smoke 2 - 18 pound Kurobata/Berkshire shoulders and 4 - 8 pound pork butts from Costco at the same time at 225F. I will have the four butts on the upper rack, and the shoulders on the main level. Needs to be ready at noon on Saturday for a party. I debated splitting the cook in two and reheating the Costco butts, but thought better of it and going for them all together. I can pull some of them early to the oven or warming drawer if need be.
I’m thinking that because of the massive heat sink of meat in there, especially the shoulders, I need to give it extra time. Weather will be mid 40’s to mid 50’s and raining/humid (my cooker is under cover).
I’m thinking of giving it 12 hours and starting the cook at midnight. I can monitor the internal temps and push the cook temp up as I get closer. Thoughts?
I have a GMG Jim Bowie pellet grill, and am going to smoke 2 - 18 pound Kurobata/Berkshire shoulders and 4 - 8 pound pork butts from Costco at the same time at 225F. I will have the four butts on the upper rack, and the shoulders on the main level. Needs to be ready at noon on Saturday for a party. I debated splitting the cook in two and reheating the Costco butts, but thought better of it and going for them all together. I can pull some of them early to the oven or warming drawer if need be.
I’m thinking that because of the massive heat sink of meat in there, especially the shoulders, I need to give it extra time. Weather will be mid 40’s to mid 50’s and raining/humid (my cooker is under cover).
I’m thinking of giving it 12 hours and starting the cook at midnight. I can monitor the internal temps and push the cook temp up as I get closer. Thoughts?
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