Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Double the Pulled Pork. How long?

For example, I can generally do a 8lb shoulder in about 8 hours, from lighting the coals to pulling apart,

I may do two 8lbers next weekend on the same grill, How much additional time might be required with the addition of the 2nd shoulder?

Little if any. Your cooking temp is your cooking temp no matter how many are on there. Putting the additional cold meat on may initially cool things down a bit, but not enough to make a difference in my experience. What temp are you cooking at to get an eight pound butt done in eight hours? Seven to eight pound butts take me about 14 hours at 225-250 unwrapped.

Mike

Weber grill, bottom vents closed, top vents wide open will usually get me about 250/275 temp reading at the top of the dome.

Cook times much longer than 8/9 hours and I lose interest for multiple reasons..

Yup, yup, yup!!

i just woofed down my eastern nc style pp a few min ago. i did mine yesterday on my wsm and we had a little last night right off the smoker and then i made a finish sauce and chopped and mixed it this afternoon. i'm just leaving the pan on the stove all evening because i know i will be hitting it again.

Kenneth, about how many lbs of charcoal does it take for an 8 pounder. Do you have to add charcoal ?

I fill these two baskets to start,

Weber

then about every 2 hours I'll add maybe 4/6 briquettes per side along with more wood chunks. It's not much. I stop adding wood after about 4 hours

Once some of the briquettes are going, move the racks to the side and add the meat.

Bottom vent closed, top vent wide open.

I've done numerous shoulders using the lb per hour formula, that includes lighting the briquettes, Cooking, 1/2 hour cooldown and pulling apart.

cook till 195/200, or just simply try to remove the bone, if the bone will pull out, it's done.

Don't worry, you will not char or dry out a shoulder, Shoulders are taylor made for amateurs and pros alike.

Mike has the answer. As long as the temp stays the same, and as long as the heat can circulate, fill 'er up.

So, meat in the middle and baskets on each side ? No stranger to a Webber kettle but new to a Boston butt on one, just trying to get some ideas.

meat in the middle, baskets on the side, In-direct heat. Make yourself an aluminum foil "pan" to place directly, lower rack between the baskets, under the meat to catch the mess.

A shoulder is a large very forgiving chunk of Goodness, you will have to go out of your way to screw it up.

Leftovers keep very well also.

Same here 14 hours,I just bought 3 8lb butts for July 4 th party
I will put them on the BGE at midnight Friday planning on having them done and in a hot cooler for 4 PM Saturday

Yup. 1.5 or so hours per pound. .

This.

That was the EXACT cook I did last night. I'm not trying to start an argument, measure dycks or say whose cooker is best, just trying to understand how an 8 pound butt takes 14 hours on a BGE and Kenneth is cooking one in almost half the time on a Weber? I know some competition guys that cook them in way less time using hotter temps and wrapping them, but we're only talking a couple hours, not six.

Kenneth do you use a Maverick or other device to monitor your cooker temp? If not is it possible that when you remove the lid to add charcoal you are giving the fire a big gulp of air and cooking hotter than you think? I guess what I'm asking is that 250* is 250* no matter what you're cooking on right? A BGE will go 22+ hours on a load of charcoal, so the lid is never lifted throughout the cook.

Denny, what does an 8 pound butt take you on your WSM? Sean what does one take on your club's offset? Just trying to wrap my mind around this phenomenon??

Mike

Mike, I'm in the hotter/faster camp, but I usually go for more of a Mex/West taco style. Still, 350-375 for five hours will get it to pull or fall, or fork apart. Regional thing I guess. And the clubs cooker has the fire box low on the backside with the racks rotating by. So I think the rotisserie cooks a little faster with similar temps on the gauge in the top of the grill. I've just never really seen the need to go 12-14 hours, nor can we usually drink that long!

Lightweights!


















Mike

When I start something, I'm committed, no weak ass schit here!

Cook/drink, serve, get the F out!

Mike, 10 hours is good for me if internal temp is there. Holding IT @ 195-200 out to 12 hours or longer makes them butter tender.

Have to add that I'll pull the butt sooner if I'm slicing rather than pulling. Different texture.

Yep me to. If I'm going to slice the "money muscle" I detach it at 170ish.

Mike