I have a 10 pounder in the fridge ready to go for tomorrow. This will only be my 2nd smoke and first with pork. I would love to get your ideas on how I should go about it.....I have a 30" MES, non digital and was going out to get some hickory chips this afternoon.
Should I soak the chips, last time I did and they only turned black, no ash at all?
What temp should I smoke it at and how long should I expect it to take?
What internal temp should I pull it out and let it rest?
SO to all you expert, im listening......THANKS IN ADVANCE!