Stinkyd
Found some matches.
- Joined
- Oct 31, 2012
- Location
- Oxford, MI
I am new in the competition world. I have a few competitions under my belt and have held my own. I have a big question for y'all. I have a real hard time following the recommened times that I have found. Pretty much everywhere it tells me to cook, lets say a 8lb pork shoulder, at 225-250 for 8-10 hrs until a temp of 205. Thats approx. 1-1 1/2 hrs per pound. When I cook the butts at 225 its taking me 45 mins per pound. Should I embrace these cooking technics or am I missing somthing?