Whole pork shoulder


 
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Patrick Stevens

TVWBB Member
I have a cook off coming up at a local bar. We will be smoking 2 whole shoulders and 3 racks of baby back ribs. I have two WSN 18.5 inch smokers which i can use. I plan on putting the 2 shoulders on one, and the three racks of ribs on the other. My question is i've never smoked a whole shoulder, first off will the two shoulder's fit comfortably on the two racks? Also any idea on how long it will take to get a whole shoulder up to temp. I've cooked many butts and picnic shoulders just never the two together. I plan on smoking one for practice before the comp just wondering if anyone had some input. Thanks.
 
Figure about an hour and a half per pound, Its done when its done, Wrap em up at 165 or so to get them through the stall, or no wrap and just let em go. No worries just have fun and good luck.
 
Most of the shoulders I get are about 18lbs or so and should fit on your 18.5. That is going to be one very large heat sink so I would start my cooker up in the 300-325 range and then add the meat and see if you can keep it up there. I do most of my pulled pork high heat. If your allowed to seperate the butt and picnic you my want to do that too cut down your cooking time a bit. You can cut the bone with either a hacksaw or sawsall. High heat your looking at about 3/4 -1 hr per pound.
 
Thanks Bob and Mark, think i'm just gonna have to buy one and smoke it. Guess i'll have the butcher measure it to make sure it isn't longer than 18.5 inches. Hopefully the addition of the second shoulder doesn't mess with anything to much. I'll plan on cooking it for an hour per pound. My butts are usually done in no more than 9 hours so this will require a little longer of a smoke. I'm looking forward to it, hopefully i can get some pictures and post them on the photo thread.
 
I would just use a foiled water pan or you'll have a heck of a time getting up to and maintaining your temp with all that meat.
 
You might consider cooking the shoulders in separate WSMs. My experience with my old 18 WSM was that when I had a large amount of meat on middle rack the dome temp wouldnt get much higher than 275 even with a dry water pan.
 
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