What to put in the smoker this weekend?

[Gman]

It's been my experience that for whatever reason every cut of meat I ever smoked ends up taking until the upper end of that window or longer.

It's been my experience as well and I think this is due to our elevation.

It's pulled pork. It holds and reheats really well, so whatever is easiest for you is best IMO.

[Jer]

It's been my experience as well and I think this is due to our elevation.

It's pulled pork. It holds and reheats really well, so whatever is easiest for you is best IMO.

I think that plays a large role in it as well.

For what it's worth the pulled pork turned out great and the added cook time came through in terms of tenderness and juiciness. The flavor was very good and I prefer when I have enough time to do it this way verses when I don't budget enough time and find myself increasing the temperature down the run to try to get it to a desired internal temperature quicker. It usually turns out a little bit drier and tougher in that case with less of the fat rendered. Ultimately it took this thing probably 16 hours or so to cook completely not counting the couple of hours I rested it.

[Great-Kazoo]

It's been my experience as well and I think this is due to our elevation.

It's pulled pork. It holds and reheats really well, so whatever is easiest for you is best IMO.

Not really, it's due to size / weight of meat being smoked. I don't usually go over a 5 - 7 lb brisket of pork shoulder for the two of us. Probably because i take 5 lb off a brisket to brine a weekish for corned beef or pastrami. 1/2 a whole(12+ lbs) pork shoulder is cut for green chili or sausage.