Hello All, I am going to attempt a pork shoulder in the morning......So I figured I would ask a few Questions before hand. I searched on pork shoulder, found tons of info, but to be truthful, they took me all over the place in terms of how to , when to and what to do.
I am using a vertical smoker, and have a ~4-5 lbs shoulder ready for rub.
Here is what I was able to gleem:
Rub the shoulder the day before. (Was thinking about injecting with robusto Italian dressing)
Smoke at 225. ( I have a bag of cherry chunks) (should I put it in a foil pan?)
Use a spritzer- (was planning apple juice, but how often?)
Foil and add moisture at internal temp of 165. ( add moisture?? how and what?
Continue to cook in foil until 190-205 internal temp.
Wrap in towel and put in cooler for 1 hour.
Thanks in advance......I will post pix as I go!!