a date with a couple of cold shoulders

[iowa smoking]

plans to relieve Costco of a couple of their 15lb pork shoulders and throw them on tomorrow AM (assuming no rain- a real leap of faith here in IA lately).

anyone help with a couple of quick questions?

1st) ways to cut down on the creosote flavor? I've heard that warming the wood up on top of the smoker might help here. my hickory's plenty dry, but...

2nd) i like the idea i picked up here on SMF about the mustard massage followed with the rub of choice (thanks!). want to make sure I pick up all the good smoke I can though...in the past I've recharged with kingsford briquettes and soaked hickory every 90 minutes (or when I see the temp starting to dip below the 180's). anyone have a better approach here? i know there's things i could be doing to improve here! (ex: heat with wood alone?). this is an offset heat source smoker-

3rd) any thoughts on a water bath versus the pork going it alone? the 15lb babes i have in mind are pretty well-marbled :)

Thanks to everyone for the great ideas. Terrific site here!!

 

[richtee]

First off POINTS for just the title of the post LOL!

1. Read thru this thread http://www.smokingmeatforums.com/for...67333#poststop

2. Read #1 again And no...unless you got a bonafide stickburner use LUMP - not briquettes- for HEAT.

3. Water pan ya mean? Personal pref with a shoulder I'd say. You of course WILL be using a mopping sauce?

 

[iowa smoking]

Richtee- thanks for the reply! I'll take a look at these strings you mention- they should warm the cold shoulders up considerably! :)

Thanks- Rob

 

[flyin'illini]

Welcome to SMF. Rich has you covered with the link above.

Are these the boneless ones I saw in CostCo I saw last Sat? Those boys are huge.

 

[iowa smoking]

could well be! there's nothing like those iowa girls thrown on the grill, smoke blowing in the wind (okay- i'm getting a little carried away here! :) probably pretty clear i missed breakfast this morning!

 

[ajthepoolman]

Throw a mustard massage on one and see if you like it. I do! Then go whip up a batch of SoFlaQuer's finishing sauce. You will never eat pulled pork again without it!

 

[kookie]

Welcome to the site.........Lots of great info here..............