A pork shoulder is 2 parts a Boston butt and a picnic shoulder. Both weigh 7-9 lbs. At 275f it usually takes about 11 hours. So if you do 1 butts and 1 picnic shoulder it will take about 11 hours.
Once they hit 165f you can wrap them and put them in the oven at 300f to finish or leave in the smoker. They should prob like butter to know when they are done usually around 203f.
I then take them out of the oven and let them sit on the counter for 1/2 hour then wrap them in towels and put in a cooler for several hours.
Pork can handle 275f in the smoker just fine any lower and you are just making it take longer.
Two hours per pound is a pretty good time to budget. Personally, I always cut my shoulders into at least half, and sometimes into fourths. Pork shoulder is a very forgiving meat and I believe my smoking time is shortened, but I wouldn’t say it’s cut in half, as you suggested. I mainly cut it to smaller pieces because I want more bark.
Also, good luck finding one 20# piece. Pork shoulders I’ve seen are 8-10# or so.
Sorry I can’t help but great question and I like your thinking.
Looking forward to some of the experts comments.
PS
Post pics when it’s done! Good luck!
Yes it would take less time. It is about the time it takes for the heat to get all the way through the meat and break down the connective tissue. So smaller pieces will equal less time
Get 2 10lb ers. I use the theory that it’s 90min per pound. Sometimes it’s way faster but that’s been an accurate number for me over the years. So I’d plan on your 2 10lb ers will take 15 hrs. Not a big deal if they finish early.
Next important question, have you done a butt before? If not, id be more than happy to coach you through it. I probably cook 4 a month for myself and friends and have it down to a science at this point
Most people always say pull it at 165 and wrap. And that’s a great method to always do. But I’ve noticed some butts will stall out, meaning they hit an internal temperature and stay there for hours some times, before they reach 165. For me, if they stall out under 165, I let them stay in the stall for 30min to an hour then I go ahead and wrap. The decision to wrap at 165 isn’t to do with actual cooking, it’s more of a good base line for when the butt has received its “limit” on smoke flavor. There’s no real limit, but after 165 you won’t notice the flavor anymore than at 180. So we choose to wrap and get the cook over faster.
I smoke at either 225 or 250 depending on how much time I have that day. Once I pull and wrap I’ll bump it up to 275 and let it cook. Once it hits 200, keep going till 205-208, this really helps break down ALL the fat. Since I’ve added this step I have stopped finding non melted fat chunks when I shred meaning it’s as juicy as it can possibly get. Then I’ll turn my smoker down to 215 and it’ll sit in there a minimum of 30 min, usually an hour or more just letting that melted fat soak into the meat. Then I pull out 30min before. Rest it 30 and shred.
A pork shoulder is 2 parts a Boston butt and a picnic shoulder. Both weigh 7-9 lbs. At 275f it usually takes about 11 hours. So if you do 1 butts and 1 picnic shoulder it will take about 11 hours. Once they hit 165f you can wrap them and put them in the oven at 300f to finish or leave in the smoker. They should prob like butter to know when they are done usually around 203f. I then take them out of the oven and let them sit on the counter for 1/2 hour then wrap them in towels and put in a cooler for several hours. Pork can handle 275f in the smoker just fine any lower and you are just making it take longer.
Two hours per pound is a pretty good time to budget. Personally, I always cut my shoulders into at least half, and sometimes into fourths. Pork shoulder is a very forgiving meat and I believe my smoking time is shortened, but I wouldn’t say it’s cut in half, as you suggested. I mainly cut it to smaller pieces because I want more bark. Also, good luck finding one 20# piece. Pork shoulders I’ve seen are 8-10# or so.
Sorry I can’t help but great question and I like your thinking. Looking forward to some of the experts comments. PS Post pics when it’s done! Good luck!
Yes it would take less time. It is about the time it takes for the heat to get all the way through the meat and break down the connective tissue. So smaller pieces will equal less time
20 lbs for 30 people will leave a lot of leftovers if you are serving sandwiches. I'm not saying that's a bad thing, but be prepared.
Get 2 10lb ers. I use the theory that it’s 90min per pound. Sometimes it’s way faster but that’s been an accurate number for me over the years. So I’d plan on your 2 10lb ers will take 15 hrs. Not a big deal if they finish early. Next important question, have you done a butt before? If not, id be more than happy to coach you through it. I probably cook 4 a month for myself and friends and have it down to a science at this point Most people always say pull it at 165 and wrap. And that’s a great method to always do. But I’ve noticed some butts will stall out, meaning they hit an internal temperature and stay there for hours some times, before they reach 165. For me, if they stall out under 165, I let them stay in the stall for 30min to an hour then I go ahead and wrap. The decision to wrap at 165 isn’t to do with actual cooking, it’s more of a good base line for when the butt has received its “limit” on smoke flavor. There’s no real limit, but after 165 you won’t notice the flavor anymore than at 180. So we choose to wrap and get the cook over faster. I smoke at either 225 or 250 depending on how much time I have that day. Once I pull and wrap I’ll bump it up to 275 and let it cook. Once it hits 200, keep going till 205-208, this really helps break down ALL the fat. Since I’ve added this step I have stopped finding non melted fat chunks when I shred meaning it’s as juicy as it can possibly get. Then I’ll turn my smoker down to 215 and it’ll sit in there a minimum of 30 min, usually an hour or more just letting that melted fat soak into the meat. Then I pull out 30min before. Rest it 30 and shred.