Chuck Roast, Beef Shoulder, Pork Shoulder
| Ingredient | 5 lb | 3.5lb | 2.5lb |
|---|---|---|---|
| Diamond Crystal Salt | 5 tsp (approx. 1 tsp per pound) | 3.5 tsp (approx. 1 tsp per pound) | 2.5 tsp (approx. 1 tsp per pound) |
| Black Pepper | 1.5 tsp | 1 tsp | 0.75 tsp |
| Garlic Powder | 2 tsp | 1.5 tsp | 1 tsp |
| Paprika | 2 tsp | 1 tsp | 1.5 tsp |
Smoke at 275°F
| Target Temp | Texture / Result | 5lb | 3.5lb | 2.5lb |
|---|---|---|---|---|
| 130°F | Rare (Not recommended) | ~2 – 2.5 hrs | ~1.5 – 2 hrs | ~1.25 – 1.5 hrs |
| 145°F | Medium-Rare (Not recommended) | ~2.5 – 3.25 hrs | ~2 – 2.5 hrs | ~1.5 – 2 hrs |
| 160°F | Firm/Sliceable (Traditional BBQ) | ~3.25 – 3.75 hrs | ~2.5 – 3 hrs | ~2 – 2.5 hrs |
| 200°F+ | Fork Tender (Recommended) | ~4.5 – 5.75 hrs | ~3.5 – 4.5 hrs | ~2.75 – 3.5 hrs |
Smoke: 180°F for 1 hr, then 250°F until target
| Target Temp | Texture / Result | 5lb | 3.5lb | 2.5lb |
|---|---|---|---|---|
| 130°F | Rare (Not recommended) | ~2.25 – 2.75 hrs | ~1.75 – 2.25 hrs | ~1.5 – 1.75 hrs |
| 145°F | Medium-Rare (Not recommended) | ~2.75 – 3.5 hrs | ~2.25 – 2.75 hrs | ~1.75 – 2.25 hrs |
| 160°F | Firm/Sliceable (Traditional BBQ) | ~3.5 – 4.25 hrs | ~2.75 – 3.5 hrs | ~2.25 – 2.75 hrs |
| 200°F+ | Fork Tender (Recommended) | ~5 – 6.5 hrs | ~4 – 5.25 hrs | ~3.25 – 4 hrs |
bone-in will be on the high end of time estimates (15% longer)