Multiple shoulders

[allmann]

I will be smoking 3(not sure of the weight as I haven't  been to restaurant depot yet, but guessing 7-9lb each). Does placement make a big difference? Where should I put the PID probe? I also have the maverick 733, but I have a feeling that they are off a few degrees. Am I correct in thinking the meat closest to the top will be finished first? Will I have to shift the meats around during cooking?  Any ideas on about how much longer its going to take with 3 instead of 1?

Also looking for opinions. Party with 30 adults and 12 kids(3-13).Hamburgers, Hot dogs, possibly chicken, would 3 shoulders be too much? 3 shoulders for pulled pork.

 

[SuperDave]

Placement will make a difference.  Prepare yourself for each to be done at different times.  The bottom rack will actually be done first.  It tends to absorb and block heat from upper racks. 

 

[FunkedOut]

I would stagger them like bricks; two below with some space between and the smallest one above right in the middle.  I'd just probe the largest one and pull a few degrees higher than usual, if you want to make life easy (lazy...  I mean efficient).

As far as quantities go, I'd say you're good.  I wouldn't go with two butts; not enough.  That said, I always have leftovers.

 

[allmann]

sounds good in the end I got a 2 pack of bone in that weigh in at 20.7. They have been rubbed down and will be thrown in tomorrow. Would it be too much to put them both on the same shelf as long as the have space between? They look to be almost the same size, should I still put a probe in both? Does 10-11 hrs at 225 sound right?

 

[DivotMaker]

Kevin, both on one shelf is the best setup.  I would plan for 1.5 - 2 hours/pound, just to be on the safe side.  Smoke them at 240, and take them to 195.  Timing should be like a single butt.

 

[FunkedOut]

those are some big butts!
both on the same rack as high as it'll go.  i find the top positions get a lot more smoke flavor than lower.
i wouldn't worry about probing the second one.  specially if they're close in weight/size.
enjoy!

 

[allmann]

Thank you

 

[NDKoze]

Even at 240, I have a feeling that it is going to take a fair amount longer than 10-11 hours for two 10+ pound butts.

My guess is that you are looking at more like 15-20 hours. I would overestimate a bit unless you don't have a set meal time. You can always rest them longer, but you want to try to avoid pushing it through the stall to make your mealtime unless you have to.

Just my 2 cents.

 

[swthorpe]

+1  allow more time and you can extend the rest period if needed.  Nothing worse than butts that don't finish in time for the meal!

 

[allmann]

I started them at 1145 last night. It is actually for a party Saturday.

I have a question though about the Auber, I have it set 140 for 30 min; then 235 til meat hits 195; then supposed to go to 140 incase I was out running errands.  I forgot to put the meat probe in last night. I woke up this morning and did so(0730). It was holding at 235 all night even when I checked on it at 0130. I added the meat probe, it read 178, but the the temp started to drop on the box temp. I just chalked it up to me opening the door. 30 min later it kept going down. I shut it off and restarted it and its still not kicking on. What did I do wrong?

 

[SuperDave]

Kevin,
I think the brain of the Auber is easily confused.  Yesterday, mine looked like the digits on a gas pump they were scrolling so fast.  The temp went way past my set point and then dropped way below my set point.  It eventually hit the point and stayed there.  I'd reprogram and do the restart.  It will eventually lock in. 

 

[allmann]

That is what I ended up doing and it came out fine. the first was done at 1330 and the second at 1715. I thought that was odd because they were relatively the same size.  I did have to test them while I shredded them and they both came out great.

 

[FunkedOut]

Glad it all worked out for you.

Regarding the Auber, I assume you had the probe plugged into the unit, just not in the meat?

If so, your Auber would have gone to step 3 once the meat probe hit 195F; hold at 140F.  These units take a long time to cool down.  Opening the door definitely speeds that up.
After your restart, it was on step 1 again; 140F.  30 min later, it should've kicked in.

It's always useful to know what's going on with the thing.
Pressing the button to far right toggles the right display between time and meat temp.
Pressing the button just to the left of that button toggles the left display between program step and box temp. 

Any of that make sense?

 

[allmann]

yes thank you