So I agreed to do the pulled pork for a party that someone that my wife works with. Should be a good way to get my Que noticed...except for several little problems that I am sure you folks can help me out with, and some problems not so much.
I initially agreed to do six, 7-9lb butts. He went shopping yesterday and called to inform me that he bought ten 6lb shoulders. I have never smoked shoulders before just a couple of questions for y'all.
Will the shoulder cook at the same rate as a butt of equal size? Should I cook it the same as I always do? I normally cover in mustard rub with Jeff's rub, smoke to an internal temp of 160* foil with apple juice and bring internal up to 200*.
For the smokers I was going to use my drum for 5 and my gasser for 5, will having all that meat affect cooking time? Dinner is at 6 so I was thinking I should get up around 4am to get the smokers going and have the meat on around 4:45-5 am that gives me about 12 hours with and hour rest in a dry cooler....is this doable or should I go another route.
The other issue is my maverick thermo was left out last weekend and it rained last night, the sensor part didn't turn on this morning, can I get a replacement just for that part? I am kinda freaking out now that I am typing this out and realizing my task that lies before me.
What multiplier should I use when making Jeff's rub for this much pork?
Any helps and encouragements would be greatly appreciated.
I initially agreed to do six, 7-9lb butts. He went shopping yesterday and called to inform me that he bought ten 6lb shoulders. I have never smoked shoulders before just a couple of questions for y'all.
Will the shoulder cook at the same rate as a butt of equal size? Should I cook it the same as I always do? I normally cover in mustard rub with Jeff's rub, smoke to an internal temp of 160* foil with apple juice and bring internal up to 200*.
For the smokers I was going to use my drum for 5 and my gasser for 5, will having all that meat affect cooking time? Dinner is at 6 so I was thinking I should get up around 4am to get the smokers going and have the meat on around 4:45-5 am that gives me about 12 hours with and hour rest in a dry cooler....is this doable or should I go another route.
The other issue is my maverick thermo was left out last weekend and it rained last night, the sensor part didn't turn on this morning, can I get a replacement just for that part? I am kinda freaking out now that I am typing this out and realizing my task that lies before me.
What multiplier should I use when making Jeff's rub for this much pork?
Any helps and encouragements would be greatly appreciated.
