We have an Sm 160 commercial smoker. We were just given a 17 pound pork shoulder. What is the highest temp and quickest s ome time for that size piece of meat.
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1st question, are you sure it's a "whole" shoulder. Here is a pic of a whole shoulder,it does look like yours?
As far as how high, that's up to you. Are you short on time or just curious?
As far as how high, that's up to you. Are you short on time or just curious?
Cal asks a legitimate question. If I wanted it done at 12:00pm I would count back 6 hours (6 am) Then I would count back 1 hour per pound. (1pm) That is the time I would start it at 225 degrees. I know I can FTC that bad boy for 6 hours and it will still be too hot to hold. But that's just how I do it. Other fine cooks will have different suggestions that will work.
Yes its a whole shoulder. Not short on time but some of the calculations we saw said anywhere from 17-34 hours. We have decided to cut this thing into 2 pieces and hopefully cut down the time significantly.
Thanks for your replies.
Tony
Thanks for your replies.
Tony
Cut in half, you're looking at About 12 hrs at 235.
Few people here talk about real shoulders. What they usually get is a two pack of two pork butts. Have you opened the package and it's a full shoulder (you didn't say where you are from, but if it's not the south, it's likely just two PB's)
The 160 has a better heating element, so you won't typically see the 2 hours per pd.
But sounds like you haven't really used it much, so we don't know if the element is accurate.
Test the smoker to determine if the temp set is the same as the internal temp (just use an external thermometer to verify).
When you cut in in 1/2, then you'll have a picnic and a butt and depending on how it cuts you may have the picnic finish a little ahead.
I would start it the night before, AFTER you make sure it's working perfectly (don't do your first cook overnight on a new smoker, if it fails to work they you'll blame me)
If it was me, I'd test it, validate the temp and cook one of the two pieces first, then the other and just keep practicing.
The 160 has a better heating element, so you won't typically see the 2 hours per pd.
But sounds like you haven't really used it much, so we don't know if the element is accurate.
Test the smoker to determine if the temp set is the same as the internal temp (just use an external thermometer to verify).
When you cut in in 1/2, then you'll have a picnic and a butt and depending on how it cuts you may have the picnic finish a little ahead.
I would start it the night before, AFTER you make sure it's working perfectly (don't do your first cook overnight on a new smoker, if it fails to work they you'll blame me)
If it was me, I'd test it, validate the temp and cook one of the two pieces first, then the other and just keep practicing.
Hi there Mr. Okie,
We have used it quite a bit actually but never had any single pieces over 10-12 pounds.
This was our first "larger" piece. Anyway as mentioned we cut it in 1/2 and have 2 pieces in the smoker since 5:00 AM
Thanks a bunch!
tony
We have used it quite a bit actually but never had any single pieces over 10-12 pounds.
This was our first "larger" piece. Anyway as mentioned we cut it in 1/2 and have 2 pieces in the smoker since 5:00 AM
Thanks a bunch!
tony
Hi Tony
I have a much older model of your smoker.
In our area shoulders are common, butts are not.
We pay from .99 to 1.29 per pound for shoulders so I usually cook shoulders, and usually in the 17 pound range.
I put the smoker at 275 and the meat is usually ready to put in a cooler in eight to nine hours.
I do foil the shoulder after approximately four hours. I have not found a difference in the shoulder using this higher temp, as compared to cooking for twenty hours at 225 to 250.
As Smokin says, practice is how you get good at smoking. Enjoy your shoulder
accent
I have a much older model of your smoker.
In our area shoulders are common, butts are not.
We pay from .99 to 1.29 per pound for shoulders so I usually cook shoulders, and usually in the 17 pound range.
I put the smoker at 275 and the meat is usually ready to put in a cooler in eight to nine hours.
I do foil the shoulder after approximately four hours. I have not found a difference in the shoulder using this higher temp, as compared to cooking for twenty hours at 225 to 250.
As Smokin says, practice is how you get good at smoking. Enjoy your shoulder
accent
Interesting indeed. Raise the temp 20% and cut the cook time in half. Like Tom says, "It ain't linear."