Time for Pork Shoulders

[Greg Muller]

Hi all. New guy here with a 18.5" WSM. I have done ribs so far on it and they came out great. Now I want to smoke two smaller pork shoulders for pulled pork. 5 pounders form BJ's. Do I double the cooking time or smoke as if it was 1 5 pounder. Also I have read alot about remote temp sensors. Are they monitoring the meat temp or the WSM temp and what is a good one. And last question is how do I save and reheat what is left over for the guys at work. I do not have a food saver. Thanks for the help.

 

[Craig C]

Hi Greg, I just did two 7 lbs a couple weeks ago. 15 hours at 225-250. My guess is you might be around 14 hours with same temp and conditions. I have a gas grill thermo I set in the top vent (check ""operating tips"" on this site) and a Weber remote meat thermo to check meat temp with. Heat the leftovers in a foil covered pan at 250 (put a shot of apple juice in with it).

 

[George Curtis]

raise yer temp tp 300 and it will take a shorter time. with remote gauge, take the butts to about 200-210 deg, foil and wrap in towel and put in a cooler for an hour or two. for work, just put in a bag that can be put in boiling water. warm up at work in boiling water.

 

[Dave/G]

Originally posted by Greg Muller:
Do I double the cooking time or smoke as if it was 1 5 pounder.

as if one 5 lber

Also I have read alot about remote temp sensors. Are they monitoring the meat temp or the WSM temp and what is a good one.

Some like the Maverick ET73 have 2 probes. One for the smoker and one for the meat.