2 shoulder picnics in masterbuilt 2 door help!

I have NEVER had a Butt or Picnic over 6 lbs take less than 2 hours per Pound at anything between 225 and 250. I also give myself an additional 2 hour for a stubborn Butt or smoker malfunction when company is coming . At the Low Temp of 220-230, it is very unlikely that was going to be done figuring 90min/lb. It happens but most of those times the smoker is running hotter at least a good portion of the cook. For 90 mins per lb, consisantly, I go 250-275. At an average of 225°F, 4 hours to an IT of 140 is right on schedule. I can't say what the deal was with the second piece as during the Winter, I Roast Pork at 325 figuring 30 min/lb and get great juicy pork...JJ

You wrecked the 2nd butt by cooking it so hot. The outside was tough due to the high heat, and the inside wasn't given enough time to have all the fat and connective tissue break down.

Every piece of meat is different so sometimes two butts will finish about the same time, and other times they'll finish far apart.

I had a 10 pound butt at last years Michigan gathering take somewhere around 26 hours to finish. It just happens.

I've put butts in my mes 40 in the evening and smoked them all night. I make sure to wake up every few hours and check to make sure the smoker is still heating, and my pellet smoker is still smoking.

With 8-10 pound butts if you put them on at night they won't be done while your sleeping so you just have to wake up and check that nothing has happened to your smoker. I check the temps on my thermos to so I have an idea where the butt temps are at.

Invest in an igrill 2 if you have an iPhone or a maverick 732, or 735. You'll be happy with any of those. Then just wake up and check a few times over the course of the night.

I have finished in the oven over night before and that's fine to.

I pull my butts at 202 degrees and double wrap in heavy duty foil. Then wrap in a towel and in the cooler for at least an hour before pulling.

Pics look good

Mark your temp was fine, your timing was just underestimated. There is no shame in putting several hours of smoke on meat and finishing in the Oven. It is not uncommon to take a Butt to the stall, about 6 hours, then go in a roasting pan with some liquid, I use my Foiling Juice (no Butter) or Apple Juice, even just water. Cover tightly and go in a 300° Oven. Monitor your IT, when the meat gets to 190, uncover it and let it finish until Probe or fork tender. This last step will crisp the Bark and finish the cook. I lived 3 years in an Apartment Complex that allowed smokers but some cranky neighbors were not fans. While I would have liked to smoke 16 hours, I had to compromise to keep the peace. I have used this technique for Brisket and Rib Smokes as well put 4 hours of smoke on them and finish in the Oven. 300° is a good temp as it hot enough to get the job done but not so hot the Sugar in a Rub burns or you get dry meat...JJ

Foiling Juice

For each Rack of Ribs Combine:

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

For a Sweet Finishing Sauce for Pulled Pork:  Make a Double batch, skip the Butter.

If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.

If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.

When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

I was AMAZED...No additional sauce needed. ENJOY...JJ

Tangy Pulled Pork Finishing Sauce

This is more of an Eastern North Carolina style Finishing Sauce...

2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.

1/2 tsp Grnd Allspice

Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

For a Lexington Style Dip  add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ