I LOVE Whole Shoulder.It adds another dimension to the finished product IMO.When we have BIG cooks,that's all I cook.I use my big offset so I can cook 6 or 8 of em at once.It usually takes me 24 hrs.Then again,it ain't an egg so I may be cookin a little hotter than 250. :unsure:
I'm thinking you are going to push the limits of charcoal availability depending on your setup. But if you go with the plate setter and filled close to the top of the firebox you should make the 31 hours and 13 minutes it is going to take to finish this hunk'o swine.
On my large, I did 68 pounds of pork butt (5, 3 on the bottom and 2 up top) They went for 23 hours on a full load, no bells or whistles. No peeking, slept all night and got up and chuging along fine.
Just saying.
I've done 4 butts that added up to 34 pounds and had 3 come off in 18 hours and the last take 22 hours. My thinking on this is that coming from the fridge with all that bone it is going to slow things down a bit. Now never doing anything but boston butts I figured I would go out on a limb shoot high, but this is really just an alcohol induced guess :cheer:
I've had butts cook in anywhere from 1-1.45 hours per pound. Apparently that's the norm after reading everyone's guess at the time for this cook. My WAG is 24 hours and 24 minutes.
One time I smoked a 10 pound butt then pulled it out when it was done and put in a picnic and smoked it till it was done and still had left over lump. That was 27 hours straight. I knew I could have smoked both at once but, I wanted to see how long my large would go on a full load of lump. I guess maybe another 5 hours. Tim
At the time I was using Green Wise lump aka Royal oak American
Okay, in that case, I'll revise my guess to 20 hours - 45 minutes.
You be sure and sample Miss White and Mr Brown for me, but do me a favor.... before you mix it into the rest of the pork, try some of that sweet meat down on the lower leg (just above the hock).
Will do and I was telling Kent I was going to look over what you have said about this very cook but, I haven't. :blush:
Do you have a pic of the money muscle. Do q'ers place their meat probe in the money muscle...I never have tried I usually poke the probe down in the thick part of the butt. :ermm:
I have a shoulder write up in draft form somewhere in the archives.... Sadly, my sources for whole shoulders dried up years ago. Nobody will even order them for me. I can get them in Denver, but the planning has to be pretty good because I don't like to freeze them.
A great photo of the money muscle is this one from Old Dave.
Here are two photo's from Todd Johns.... first showing how the muscle sort of pooches out during the cook, and second what it looks like at turn in.
Looking at a cross section of a butt the general area is circled in yellow.
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0 • Off Topic Disagree Agree LikeSteve
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0 • Off Topic Disagree Agree LikeI agree.I find the picnic alone a bit hammy. The mixture is perfect.
Steve
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0 • Off Topic Disagree Agree LikeJust saying.
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0 • Off Topic Disagree Agree LikeDon't think so.
Steve
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0 • Off Topic Disagree Agree LikeI think you are about right on the time.I went 32 hours on a whole shoulder and had lots of lump left.
Steve
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0 • Off Topic Disagree Agree LikeI'll say 18-1/2 hours for the cook time.
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0 • Off Topic Disagree Agree LikeOne time I smoked a 10 pound butt then pulled it out when it was done and put in a picnic and smoked it till it was done and still had left over lump. That was 27 hours straight. I knew I could have smoked both at once but, I wanted to see how long my large would go on a full load of lump. I guess maybe another 5 hours. Tim
At the time I was using Green Wise lump aka Royal oak American
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0 • Off Topic Disagree Agree LikeYou be sure and sample Miss White and Mr Brown for me, but do me a favor.... before you mix it into the rest of the pork, try some of that sweet meat down on the lower leg (just above the hock).
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0 • Off Topic Disagree Agree LikeDo you have a pic of the money muscle. Do q'ers place their meat probe in the money muscle...I never have tried I usually poke the probe down in the thick part of the butt. :ermm:
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0 • Off Topic Disagree Agree LikeA great photo of the money muscle is this one from Old Dave.
Here are two photo's from Todd Johns.... first showing how the muscle sort of pooches out during the cook, and second what it looks like at turn in.
Looking at a cross section of a butt the general area is circled in yellow.
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