British BBQ Society Forums

I have a 5.7 kilo pork shoulder to smoke on the WSM for sunday and I have no idea how long to cook it for , I need this ready for a 1pm Birthday Party. Any advice please on when to start cooking this bad boy.

Panic is setting in lol .

Old Chap,
That is quite a hunk of pig.....I would slap it on at around 6pm tonight, don't think there is any chance of it taking less than 12 hours and if it is done around 10 am tomorrow foil it towel it and put it in a cool box and it will easily hold for several hours....in fact I think I would go 4 o clock start to be on the safe side......can understand your anxiety I am not sure I would have gone for one that big would have gone for 2 small but salute your fortitude!
Cheers
Tiny

Thanks for the reply , I started at 3 so hopefully it will be OK , added a bit more smoke as my last butt never had enough. now the smoke is smokey as hell out the top vent so I hope I aint over smoked now.

Could always wrap in foil if you think the smoke is a bit much!

I just left it as it, I'ts been a long night temps up and down sitting at 235 and 171 internal fingers crossed its ready for 1 or 2 at the latest

285 internal at 10:10am so looks like it's going to be near the 1pm mark

11.35am and its 194 internal . I'm going to let it go to 200 hopefully see us eating around 1pm .

pull it off and wrap it, it will climb a couple more degrees as it rest, should be great!

sounds epic, did you get any photies?