Im smoking 11 lbs of meat in my smoker. they're pretty even at 5 1/2 lbs a piece. i'm smoking them at 225. I've heard to count on an hour per pound, but i'm not sure what to do since theres 2 of them. Do I cook them for roughly 11 hours since there is 11 lbs, or would it be more like 6-7 hours since they're on 5 pounders. Please help. My email is ben_r777@yahoo.com
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Is it safe by: Kelly
we started our smoker and when we went to bed it was at 100* at midnight and at 6 am the smoker shout off and was at 90* we contued to smoke it will it be safe to eat? please email me kelly_newman@hotmail.com Thanks
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minutes to smoke pork shoulder by: Anonymous
KIMBERLY smoke your shoulder at 225 and its 11/2 hr per pound.If your going to slice it cook to 185 if your going to pull the pork go to 205.
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14 hours by: Ben Molloy
A 10-12LB pork shoulder cooked at 225 for about 14 hours is done. You'll use probably 25LBs of charcoal to achieve this, and your hair will smell like smoke for 2-3 days even after washing. :)
I only apply smoke to shoulder/butt for the first 4 hours or so...after that it doesn't do much good other than dry it out. Try this rub and mop:
The Rub: 2 tablespoons salt 3 tablespoons brown sugar 2 tablespoons ground cumin 2 tablespoons chili powder 2 tablespoons freshly ground black pepper 1 tablespoon cayenne pepper (adjust to taste, this won't really be that spicy.) 1/4 cup paprika
The Mop: 1 Cup Cider Vinegar 1/2 Cup Worcesterchire Sauce 1/2 Cup Olive Oil 1/2 Cup Water 2 TBLSPNS Honey 2 TBLSPNS of above rub
Apply rub to shoulder and let sit wrapped in foil overnight. Use ALL but 2 TBLSPNS of rub, the rest you use in the mop. You're not going to over season that much meat.
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Pork Shoulder Smoking Time by: SmokerBill
Whole pork shoulders take a long, long time to smoke. So long that recipes don't give minutes per pound in the directions, but give the average cooking time in hours per pound. With a smoker operating at 225-250° Fahrenheit, it can take from one hour per pound (if you're lucky) to one and one-half hours per pound to cook, and maybe even longer depending on the size and fat content of the shoulder.
When the pork shoulder reaches about 190°F, start checking it for tenderness with a fork. Poke it in the meat and give it a twist. That way you'll know exactly when it's done enough to shred.
If you'll be smoking your pork shoulder at 200°F, it could take an awful long time to smoke, maybe 2 or more hours per pound. If at all possible, smoke your shoulder at a higher temperature.
By wrapping the shoulder in aluminum foil after the first few hours of smoking, the cooking time can be reduced. But this method also has it's drawbacks. Normally, when a shoulder is smoked without using foil, an outer crust forms. This crust is called the "bark" and is quite tasty.
By wrapping the smoked pork shoulder in foil, you lose the bark because of moisture buildup, but you cut back on cooking time. The choice is yours.
