How long do you cook shoulders in the series 200 smoker? I want to cook 15 shoulders that weigh 16 pounds each for a total of 240 pounds. These would be used for BBQ.
Thanks
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I do 'em the same as on any other pit. I do mine at 220F and estimate 1.5 hours per pound. So for 16 pound shoulders, the estimate is about 24 hours. The number of shoulders is not a big factor.
Of course, that is only an estimate; they'll be done when they're done. I would start checking for pullability at 16 hours.
By temperature, you'll be shooting for about 185F internal meat temperature.
Of course, that is only an estimate; they'll be done when they're done. I would start checking for pullability at 16 hours.
By temperature, you'll be shooting for about 185F internal meat temperature.
Thanks for your input Dave.
We are planning to re-open our Q restaurant after closing due to fire. The new space has limited kitchen space and I need a cooker that can keep up with demand. In the past we sold between 18 and 60 shoulders a day. It looks like the 250 will not be able to keep up with our demand. I was hoping the cook time would be closer to 8 to 10 hours.
If you know of any other cooker/smoker that is close in size to the 250, please let me know.
Thanks,
Martha
We are planning to re-open our Q restaurant after closing due to fire. The new space has limited kitchen space and I need a cooker that can keep up with demand. In the past we sold between 18 and 60 shoulders a day. It looks like the 250 will not be able to keep up with our demand. I was hoping the cook time would be closer to 8 to 10 hours.
If you know of any other cooker/smoker that is close in size to the 250, please let me know.
Thanks,
Martha
Martha,I'm sure you are aware that the only way to finish 18 lb shoulders in 30 mins/lb is to crank your temps.
The 250 will run at 300*,but you will probably still need to foil midway in the cook to finish.
Why don't you talk to the plant about an FEC 500.
It would easily handle your max loads and is restaurant ready.
The 250 will run at 300*,but you will probably still need to foil midway in the cook to finish.
Why don't you talk to the plant about an FEC 500.
It would easily handle your max loads and is restaurant ready.
Thanks Tom.
I looked at the FEC 500. Our door opening is only 36 inches.
The cooker/smoker we used allowed for laying the shoulders all on one level and had burners on the top and bottom. We could cook 18 large shoulders overnight.
We wanted to go with something that takes up less space in the kitchen, but you know the old saying: "If it ain't broke, don't fix it."
Thanks for everything,
Martha
I looked at the FEC 500. Our door opening is only 36 inches.
The cooker/smoker we used allowed for laying the shoulders all on one level and had burners on the top and bottom. We could cook 18 large shoulders overnight.
We wanted to go with something that takes up less space in the kitchen, but you know the old saying: "If it ain't broke, don't fix it."
Thanks for everything,
Martha
quote:Originally posted by mhb2902:
If you know of any other cooker/smoker that is close in size to the 250, please let me know.
Thanks,
Martha
Why not do smaller boston butts? That'll get you close to the 10 hour mark.
Thanks Dave.
I'll be meeting with some of our vendors next week and will certainly discuss the use of butts.
This restaurant was open in the mid 70's and shoulders have always been used. I don't want people to think the Q has changed.
Thanks for you help.
This forum is extremely helpful.
I'll be meeting with some of our vendors next week and will certainly discuss the use of butts.
This restaurant was open in the mid 70's and shoulders have always been used. I don't want people to think the Q has changed.
Thanks for you help.
This forum is extremely helpful.