Yoder Smokers Community Forum

I'm doing pulled pork for 25 people tomorrow.
Just bought 3 ~5lb "pork shoulder blade roasts" bone in. Pretty sure that means they're butts? Weird names here in Canada.. On sale for 2.48lb

Need some input on cook time. Using my ys640.

plan on eating at 3:30 and pulling them off by 1pm so I can take my daughter over there for her nap...

Using roughly 1hr per lb should I plan on putting them on at 7am? Maybe earlier to be safe?

Using a simple rub planning on 225 the whole time...

Any tips or input would be appreciated

Sorry I didn't get a reply in sooner, I hope your butts tuned out great. When I do pork shoulder or "butts" I look for bone in about 8 to 10 lbs. I usually count on 1 to 1.5 hrs per pound, but is usually is close to the 1hr side, plus I count on at least one hour of rest time after it comes off the smoker. I take it off at 193 degrees. Before smoking, I put in a simple brine the night before..it makes a difference.