So this is my first time ever doing pork shoulder. Plus I through a brisket in there as well. I used jeffs rub w/ the mustard first.
-set the smoker to 225F.
-No water in pan (not sure if I should, anyone??)
-Meat probe from MES in potatoes (Not sure if placed properly)
-And my other probe in the shoulder
I was going to smoke the shoulder until it reaches around 165-170F. Double wrap it in foil and cook till' 200-205F.
Is there anything i'm missing or doing wrong? If so the sooner the better because there's no turning around! Thanks, your smoking Newbie - Sean