Reply to "time sensitive help needed! smoking 4 small pork shoulders simultaneously"

TheMiketopiaMember

They turned out solid! If I were to grade them I'd give them a B... 85%. They took 7h 15m... I pulled when they were all temping between 190 - 195 and probed like butter. Rested for 1 hour in foil then had at it. The big pro was great bark, and the cons were lack of any flavor (including smoke flavor) and a bit lacking in moisture (though not dried out).

Next time I will try to inject to get more salt flavor ingrained throughout the interior of the brisket and using a rub with more salt. Also, I will buy better pork butts! These suckers were tiny and they didn't seem to have much fat running through them. And finally, I'm thinking I'll try 5 oz of wood instead of 4 oz. What do you guys think?

Thanks for the help under such notice!

9/12/217:29 PM

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