For first grade enrollment, California law requires a child to be six years old on or before September 1 for the 2014-15 school year and each school year thereafter to be legally eligible for first grade (EC Section 48010).
A 10-12LB pork shoulder cooked at 225 for about 14 hours is done. You'll use probably 25LBs of charcoal to achieve this, and your hair will smell like smoke for 2-3 days even after washing.:). I only apply smoke to shoulder/butt for the first 4 hours or so...after that it doesn't do much good other than dry it out. 10-12LB pork shoulder cooked at 225 for about 14 hours is done. You'll use probably 25LBs of charcoal to achieve this, and your hair will smell like smoke for 2-3 days even after washing. :). I only apply smoke to shoulder/butt for the first 4 hours or so...after that it doesn't do much good other than dry it out.
With a smoker operating at 225-250Â° Fahrenheit, it can take from one hour per pound (if you're lucky) to one and one-half hours per pound to cook, and maybe even longer depending on the size and fat content of the shoulder. When the pork shoulder reaches about 190Â°F, start checking it for tenderness with a fork.Poke it in the meat and give it a twist. That way you'll know exactly when it's done enough to shred. If you'll be smoking your pork shoulder at 200Â°F, it could take an awful long time to smoke, maybe 2 or more hours per pound.If at all possible, smoke your shoulder at a higher temperature, around 220 degrees. 10-12LB pork shoulder cooked at 225 for about 14 hours is done. You'll use probably 25LBs of charcoal to achieve this, and your hair will smell like smoke for 2-3 days even after washing.