i'm going to do pulled pork picinic for my son's 1st birthday party for bout 15/20 ppl....i'm going with the picinic shoulder i did before....my question is will 3 or 4 shoulders in my smoker take longer then the one i did before if my temp's stay at what i had with one it there....i'm going with those 4/5 pounders without bone in them cause when i did the 1st one it was done at 205 degree's in 6 hours with no stall and wrapped in the cooler for 1.5 hours....we were eating in 8 hours
....so i'm thinking if i can maintain temp in the smoker at 245 like the first one then i'll be good to go if i have them at room temp before they hit the heat/smoke....planning to eat at bout 1/2 pm that day, so i'm thinking of starting charcol bout 4/5 am that mourning with the pork in by 5am at the lastest to be done for the cooler between 11 am and noon maybe 12:30 and eat at 2 pm the latest....i want it to be hot after bout 45 minutes in the cooler....all this is going by no stall
what do ya all think...........bob
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