shoulder, brisket and beans

Hard to say what they have labeled shoulder,since it would be rare to see one boneless.Were there two,eight lb pieces?

Are you using the pan of water as a heat sink to hold temps down,or to catch grease?

Have you cooked this combo of products before?
How did it cook?

We'll try to help,with a little more info.

Me personally?

If you put them in later, they'll get less smoke.

Throw them all in at the same time, double wrap the butts when they came off and hold in a cooler. Two together will hold easily for 5 or more hours.

Or you can put them in later, say after the 6 hour point.

i am using the pan mainly to catch grease. and yes there are 2 8 lb pieces. i have cooked the combo using butts and brisket but i was at cosco and saw the pork shoulder at $145 lb and decided to give it a try. never tried using the pan for grease before but only one way to find out if i like it or not.

one other question. i usually do about 12 lb packers but i noticed in on of the post that SmokinOkie likes 16 lb. so what is the approx. time if i start at 180 for six hours and then kick it up to 250 for 16 lbs of choice.

Don't know what the water pan might do ,or how long it might extend the cook.

I'm with Smokin', on starting them all together-since that is the purpose of running the cooker down on smoke setting.

Trimmed packers, that size ,seem to take around 50 mins/lb.

I've only seen one guy, over the years,use a water pan in an FEC and it was with large butts.

He had trouble getting them to finish.

Let us know.

I can do water on the stove. If a pan goes in my FE, it'll be cooking something.

On a side note. Thanksgiving I was running out of oven room on the sides. I put a couple of white Corning Ware cassarole dishes in the FE with the ham. I'll never do that again.

pan is out double foil over heat shield is on. shoulder and brisket going in at the same time around midnight.

thanks for the advice.

Have fun and let us know.

turned out fantastic. i put the brisket in at 11 PM for a 6 hr smoke at 160 and then hold at 250. added the shoulder at midnight. took the shoulder out at 190 at 1:00 pm and kicked the temp to 275 to get the brisket up to 190 and added the beans. at 193 the briket probed like butter. double wrapped in foil with towell on both products. dropped the temp to 170 to add smoke to the beans. neighbors show up at 4. we ate at 5 with my homemade BBQ sauce on the side along with Jalapeno corn bread. at 6 they were fighting over the scraps of bark which is all that was left.

a note on the boneless pork shoulder that i picked up at cosco. as it was boneless i tied it up before applying some brown sugar and then i used Fast Eddy's rib rub. it wasn't as good as a butt but than again there were no leftovers. i used cookshack brisket rub on the brisket on it was fantastic.

thanks for all your help!

The meat from Costco WAS a butt. For some reason Costco labels their boneless butts as shoulders. In any case, the butt is part of the shoulder anyway.

Pork shoulder and pork butt are the same cut.

Pork

The pictures did not work for me but here's another someone on here provided:

http://www.virtualweberbullet.com/porkbuttselect.html