Smoked Pork ???

[slonezp]

I normally smoke a 4-6lb shoulder roughly an hour a pound @ 225degrees. If I put a second shouler of similar weight in, will I need to smoke it longer and if so, about how much? Is there a rule of thumb for this? It's a verticle propane smoker, if that matters.

[.dsaavedra.]

boy did i read this title wrong...

/disappoint

[Sam]

I have no idea but when and where is the party so we all can attend?

[Catt]

I smoke (Charcoal)@ 250 °F, 1 hour per pound or until or until meat thermometer inserted into the thickest portion registers at least 165 degrees F.

Hint: Cajun Injector’s Creole Butter injectable marinade

[clayton86]

I shouldn't have read this thread now I'm starving and craving some pulled pork d**n you

[figure8racer]

It will definately add some time to your smoking. You will have to let ur meat thermometer tell you how much time though. If you pull it 10 degrees before it is done and wrap it in foil and put it in the oven while oven is off your meat will increase approx 10 degrees over the next 20 minutes and won't be overcooked. Cajun creole butter is delicious too as long as you don't overdo it. Good luck.

[Catt]

An hour per pound, if it’s a smaller shoulder you will not add time, if it’s bigger you will. Don’t just look at weight alone because thickness matters to.

For the Cajun Butter Google Bruce foods.com

[slonezp]

The shoulders are small, only 5-6lbs.I'll already have 4 days of prep(festering in delicious goodness) before they hit the smoker. I'd just rather smoke 2 smaller ones for 6 hours than a large one for 12hrs.

[detroit1]

Dang! i can still taste the pulled-pork sandwiches from Knoth's (i think, it's been 30+ yrs)bar-b-q by the Kentucky dam. I remember the owner taking my dad and i in the back to show us his set-up. He had 12 - 20 shoulders a smoking and i was in heaven. He had hired 2 girls to just pull the pork apart. It cost $5.85 per pound back in the 70's, and was well worth it. Nothing like it.

[VolFan]

Assuming you have enough space to keep the shoulders apart, you should be good with the 1 hr/lb philosophy. I sometimes butterfly mine to get them done faster and add more crusty goodness on the outside. I also marinate mine in a mixture of Coca Cola and cider vinegar...I think I may get a pork shoulder tomorrow...

[Gatorbassman]

It's not a microwave. You don't add time because you put another hot dog in it. lol

Same size = same time.... so long as they don't touch.

Have fun and good eats............. I'm hungry now.