I have An 11.5 pound boneless pork shoulder to smoke in a model 45 smokette. What is the best temp. & how much time, thing I'll use hickory. Any tips as this is 1st time for a shoulder
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Smoke at 225* until the internal temperature reaches apprx 192*. At that point start checking with a temp probe (should slide into the PB like going into soft butter. Any resistance, let it cook some more).
You should be looking at roughly 1.75 hrs/lb cooking time, give or take. Because of the variable in finish time, plan on finishing it a couple hours early then FTC (wrap in heavy duty Foil, wrap in a beach Towel, place in a Cooler). It'll stay hot to touch for several hours. By planning on an early finish and FTC, you have some flexibility in case you get a stubborn hog, and it takes longer. That way, if it does take longer, dinner won't likely get delayed.
Make sure to read Smokin's Pork Butt 101.
Enjoy your barbecue.
You should be looking at roughly 1.75 hrs/lb cooking time, give or take. Because of the variable in finish time, plan on finishing it a couple hours early then FTC (wrap in heavy duty Foil, wrap in a beach Towel, place in a Cooler). It'll stay hot to touch for several hours. By planning on an early finish and FTC, you have some flexibility in case you get a stubborn hog, and it takes longer. That way, if it does take longer, dinner won't likely get delayed.
Make sure to read Smokin's Pork Butt 101.
Enjoy your barbecue.
Might make sure you have what you think you have...or something to that effect. If you bought this at Costco? You may have 2 PBs that weigh about 5.5-6 lbs a piece, which will make a little difference on total cook time.
One tip...don't get stingy with the rub.
Any other Questions or concerns?
One tip...don't get stingy with the rub.
Any other Questions or concerns?
Sound advice from these two fine cooks. One add-on, since this is your 1st pork shoulder...
At which point your internal temp hits around the 165 mark, the meat will plateau for what seems forever. Don't fret. Eventually the temps will begin to rise again.
At which point your internal temp hits around the 165 mark, the meat will plateau for what seems forever. Don't fret. Eventually the temps will begin to rise again.
Always good to point out the plateau for those who haven't cooked a pork butt. Otherwise, panic would likely set in. 
quote:Originally posted by Pags:
Always good to point out the plateau for those who haven't cooked a pork butt. Otherwise, panic would likely set in.
Double Rodger that! It can be surprising
Thanks for the info,in the cooker now, will see how it turns out!
Once your pork is pulled, douse it with a bit of
THIS
THIS
I don't make pulled pork without the Finishing Sauce. Some add barbecue sauce, but most like Smokin's sauce.
Like the good cooks above said,the labeling is often suspect.Sometimes it could be picnic,or some angled cut.
Nice thing is that even a bad first try at something that resembles shoulder in your CS will still be pretyy darn tasty.
Nice thing is that even a bad first try at something that resembles shoulder in your CS will still be pretyy darn tasty.