Two Picnic Shoulders, Any problems?

Turkey

My daughters 3rd birthday is tomorrow and we have about a dozen adults from the neighborhood coming over and I could think of nothing better to serbe than some pulled pork sandwiches. I got a little greedy for leftovers and decided to do two 8.5-9lb shoulders. [p]Anyone ever do two at a time and has that increased the cook time? I have a small gap between the shoulders so they are not affectively one big piece of meat. They went on around 6:30PM and need to be done by 4pm sunday. I am aiming for 225°-250° all the way. We are at 225° now.[p]Thanks for any input,[p]Mark

ChefRD

Turkey, should be no problem whatsoever. NB has cooked and posted pix of the three he did at one time with no problems. Maybe he will jump in here and help you, (at least give you confidence ).
hth,
later,
ChefRD

Chuck

<p />Turkey,
Two is no problem. I did three 5lb butts a few weeks ago. Time and temp were about the same as when I have done only one of about the same size. I cooked one over two with a grid extender, everything over a drip pan and an inverted plate sitter. Have a great dinner.[p]Chuck

Nature Boy

<p />Mornin' ChefRD,
I expect Turkey's cook went well. These are 3 eight-pounders, and the cook went off without a hitch.[p]cheers, and a great weekend to you.
NB

Puj

Turkey,[p]2 is no problem. Keep an eye of the internal temp. You may want to bump up the dome temp to 250°F during the cook.[p]Have fun.[p]Puj

Unknown

Turkey,
I did three much like NB's photo two times this weekend. One right behind the other, Mr. Egg was cookin' for about 43 hours.[p]Only, suggestion I have is to be careful to position so the dome thermometer doesn't touch the meat, I set mine so it went between the crack between two cheeks.[p]Turned out well in all 40+ lbs.[p]War Eagle!
Mike