pork timing


 
M

Mitch T

TVWBB Member
I'm planning to do a large batch of pork shoulder Hawaiian style (wrapped in banana leaves with sea salt), and I need to figure out how long I need to allow. I'm using split butts, about 4 to 5 pounds each, partly to make them easier to wrap and partly to shorten the cooking time. Probably about 12 pieces, using an 18 and a 22. Can I get them up to temp in around 10 hours, and what temp to use? I usually use 225, but I could go higher if necessary.

Any input would be appreciated.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I'm using split butts, about 4 to 5 pounds each </div></BLOCKQUOTE>

If you butterflied or cut in half on that small of a but, easy peazy. If you cook at 250-275 (which is my preferance on butts) you should be good at 6-8 hours.
 
I've usually done butts this size for about 8 hours at 225, but with a whole lot more in the smoker at once, I was a little worried. 250 or so would probably be smart.

Thanks
 
Can you clarify the 12 pieces? 12 butts or 6 butts cut into. Are you using both 18 and 22 WSM? Water in the pan?
 
Glenn:

6 butts cut into 12. I'm using both the 18 and 22, with water. I'm figuring I need around 50 to 60 pounds uncooked.
 
With water you could be looking up to 10hrs, depending how fast you reach 250-275. Water will keep you from going much over 250 if your WSM's are air tight.

Have you used your WSM alot? If your comfortable try the pan empty with foil over the top, you will have enough meat for a heat sink if you choose to go dry. You will use way less fuel and will be able to dial in your temps like a oven! If not that's fine too.

From the time you get the WSM's up to 200+ you should be good at 8hrs. I would put the meat on the WSM's as soon as you assemble instead of waiting for temp to come up, lot less of a struggle on temps.
 
I use the stoker with the minion method, and I get temps up pretty quickly. I might try it without the water, although it makes me nervous to change something for a big cook.

I use my wsms almost every weekend, and use the kettle more than that. I just got the Stoker 2 months ago, and it's a great help for keeping things consistent, plus I can get out and take care of errands without worrying about runaway temps.
 
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