Smoking Meat Questions and Discussion

[cycloner29]

If these are bone in normal size shoulders you wouldn't be starting them Sunday morning anyways, they'd never be done in time. Plan on 1.5-2 hours per lb at 225 and definitely err on the side of caution in the case of a long stall.

Throw them on the smoker Saturday night giving yourself a 3 hour extra window and that way you can wrap them in towels and rest them in a cooler for whatever time is leftover before you need to pull the meat. You got this.

Those things will stay hot in a cooler for a few hours. I’ll wrap in foil, put into a cooler, and cover them with a towel. Do the overnight cook and if you’ve done these before, you have a really good idea how long it will take to get them to the finish line.