I picked up a 5lb Pork Shoulder picnic today, cut off the skin and then rubbed with mustard and the added dry rub. Its resting in the frig till 9am tomorrow.
Any pointers on smoking one of these?? I read up on them and plan to smoke at 225 -240, smoke till 165 wrap in foil and cook until it hits 195 pull and wrap in towels and rest for 1 hour... Pull and use a finishing sauce and serve.
Does this sound good?
I may spray every hour when it hits 100 with AJ and Morgan mix.. Is this any good? I read this in Meowey's post on pulled pork..
Thanks..Bob
Any pointers on smoking one of these?? I read up on them and plan to smoke at 225 -240, smoke till 165 wrap in foil and cook until it hits 195 pull and wrap in towels and rest for 1 hour... Pull and use a finishing sauce and serve.
Does this sound good?
I may spray every hour when it hits 100 with AJ and Morgan mix.. Is this any good? I read this in Meowey's post on pulled pork..
Thanks..Bob