Greetings! Just joined. Just bought a Masterbuilt 30. Just bought an Amazin' Smoker. Want to smoke a 6 1/2 lb pork shoulder tomorrow. Just realized I don't know how long & how hot?
Little help, please.
First off welcome to SMF and were glad to have you aboard. There is bookoo’s of information here and some great looking q from members who can really dish it out so join in and share your experiences, have some fun and don’t forget to post our favorite.
This may be of some help
Glad you joined us and welcome to your new found (addiction) hobby!
If you are going for pulled pork I suggest bringing the internal meat temp while the shoulder is foiled to 200º and and then wrapping in towels and letting it set in a cooler for an hour before pulling the pork.
Time is tough to guess, every cut of meat is different; don't turn the temp on the smoker up to rush it and cooking to temp is the key to success.
Another tip I can add is trying this sauce to drizzle over your pulled pork before serving, it will give you a winning smoke first time up to bat! http://www.smokingmeatforums.com/forum/thread/51933/soflaquer-s-finishing-sauce-for-pulled-pork
Welcome to SMF. There are a lot of very friendly & knowledgeable folks here to help you. I urge you to sign up for the free E-course. It will give you the basics, & even if you are an experienced smoker you may learn something new. Then start asking questions. Good luck & glad to have you aboard. Don't forget we all love Qview!
There are several threads on how to smoke a butt, but it's essentially this. Put in smoker set at 225. Let smoke for 5 or 6 hours then put a temp probe in the meat, when the internal temp gets to 165, wrap in foil & back in the smoker until the IT hits 205. Out of the smoker & wrap in towels & put in a dry cooler for at least 1 hour, then pull.