Help: hot and fast whole pork shoulder

[Frank Licata]

Got a 18.5 pound snake river farms whole pork shoulder for xmas and would love to smoke It for New Years but at 225 that could take days. Hehe. Honestly I'm not interested in doing a low and slow cook on this one. Can anyone give me advice on how to do a hot and fast cook with their own experiences on a piece of meat this big? I have a wsm 18.5. I think it will fit on top rack...

 

[Lewis B]

Can you cut it in half? Imo, that's too big to do high heat. Only my opinion, really nothing to back that up.

 

[timothy]

HH cooks I always use a foil pan and that big guy would be a tough fit on the 18.5" WSM.
Score the rind on the picnic end ( the picnic is leaner and the rind will help protect from HH ) and start out middle range around 275 ( lay on the smoke -wood) and let it go until it starts to shrink, then up the temps to 300-350 till the color looks good, then foil and ride it out till it feels soft and jiggly to a gloved hand.
Good luck and post some pics
Tim