I have rescued a Masterbuilt Electric Smoker from total abandonment and am keen to get started. I've smoked a few Beer Can Chickens and a couple of racks of ribs on my regular grill using a tin foil bag of hickory but this weekend will be first time using a dedicated smoker.
I stopped at a butcher's on the way home yesterday looking for a bone in pork shoulder, the butcher told me that since most of his customers use the pork to make sausages I would have order a bone-in one. Rather than postpone my first real smoke I had him cut me about 5-6lbs of pork shoulder which is very loosly connected. Should I tie the 2 peices together? Should I totally seperate them and give each one a full rub?
Any other help or hints would be great.
"Smoke Meat Everyday"