I have only ever cooked large butts on an overnight cook and usually make about 40-50lbs per cook. My local farm that delivers meat to us had a special, so I grabbed a couple of 3.5 pound "shoulders" to try out. After reading through the threads on this topic, I'm guessing they will take about 6-8 hours at 225-250 depending on whether or not I foil.
So my questions are:
1. Should I try the HH method that other people have discussed or assume that I probably have less fat to work with than normal and stay low.
2. Should I put the fat side up so it bastes the meat as it renders of fat down to protect from the heat below?
Any other commentary greatly appreciated. Just to make sure I have enough variables, I'm going to do this as my first cook with the clay saucer.... I figured winter in the midwest was as good a time as any to have my heat get out of control.
Thanks
So my questions are:
1. Should I try the HH method that other people have discussed or assume that I probably have less fat to work with than normal and stay low.
2. Should I put the fat side up so it bastes the meat as it renders of fat down to protect from the heat below?
Any other commentary greatly appreciated. Just to make sure I have enough variables, I'm going to do this as my first cook with the clay saucer.... I figured winter in the midwest was as good a time as any to have my heat get out of control.
Thanks