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Several Pork Shoulders for Canada Day

acracr Posts: 27
edited June 2012 in EggHead Forum

To celebrate the birth of my nation, I plan to cook something from our fine neighbours to the south.  Being from Canada it seems to be a little harder to find large pork shoulders or boston butts (they don't have that kind of stuff at costco around here), so I have three smaller ones to cook, the largest being just shy of 5lbs, and the smallest being about 4. My question is, how should I plan out this cook?  Measure the temp off the larger one and remove them all at the same time, or measure the smallest one; remove when done, and transfer the probe to the next larger one?

I hope to have these all done and ready to eat at about 5pm on Monday.  

I did manage to pick up a BBQ guru so managing the temp just got easier ;)



  • Rich_ieRich_ie Posts: 268
    I would check them all after on for a few hours. They all cook different. Thats what I do. 
  • SqueezySqueezy Posts: 1,102
    Oddly enough, I have found they will be all done about the same time ... unless there is a large difference in size. One lb. is not a big difference.
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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