Here is my take from L O T S of shoulder cooks, let the arguing begin
All these give or take 5-10 degrees:
210-230= 2-2.25hrs per lb
235-245= 1.75-2hrs per lb
250-265= 1.5-1.75hrs per lb
270-280= 1.3-1.5 per lb
I know my cookers are the following in temp differences give or take 5-10 degrees:
275 vent is 225 dome and 250 grate.
And yes my dome guages are within 5 deg in boiling water. Also as the cook goes on the gap(s) narrow. One thing to take in consideration is: length of come up to temp and or meat loads!
I find no value in less than a 225ish cook and or more than 1.75hrs per lb. Bottom line is learn your cooker to where you can do a shoulder between 1.5-1.75hrs per lb and that is low and slow enough.

All these give or take 5-10 degrees:
210-230= 2-2.25hrs per lb
235-245= 1.75-2hrs per lb
250-265= 1.5-1.75hrs per lb
270-280= 1.3-1.5 per lb
I know my cookers are the following in temp differences give or take 5-10 degrees:
275 vent is 225 dome and 250 grate.
And yes my dome guages are within 5 deg in boiling water. Also as the cook goes on the gap(s) narrow. One thing to take in consideration is: length of come up to temp and or meat loads!
I find no value in less than a 225ish cook and or more than 1.75hrs per lb. Bottom line is learn your cooker to where you can do a shoulder between 1.5-1.75hrs per lb and that is low and slow enough.
