I have smoke briskett's, chicken, ribs, and even a tri-tip. I asked my family what they wanted for me to smoke on NYE and my daughter leaped up and said "Pulled Pork" her favorite.
So I did some reading and called my local Meat Market. I decided I would do a 4# bonless pork shoulder. The cut was already trimmed. I use Jamison's Smoke and Spice cookbook and found a nice merinade Coffee, Apple Cider Vinager and onion. Merinade it over night.
Set up my new MasterBuilt Dual Fuel smoker for 225-225. Put Hickory Chunks in the Fire/Wood Pan. I put the 50/50 mix of the merinade and water in the water pan, after bringing the merinade to a boild and simmered it for a little while.
I put it in the smoker at 10:30 AM
Temp control has been a little bit of a challenge with the cold temps, around 30 degrees, and wind. But holding between 210-225.
I will post pics and report as I go.
I have read on the forum that I should take the inner temp to 190 to get it tender. Is that correct?
So I did some reading and called my local Meat Market. I decided I would do a 4# bonless pork shoulder. The cut was already trimmed. I use Jamison's Smoke and Spice cookbook and found a nice merinade Coffee, Apple Cider Vinager and onion. Merinade it over night.
Set up my new MasterBuilt Dual Fuel smoker for 225-225. Put Hickory Chunks in the Fire/Wood Pan. I put the 50/50 mix of the merinade and water in the water pan, after bringing the merinade to a boild and simmered it for a little while.
I put it in the smoker at 10:30 AM
Temp control has been a little bit of a challenge with the cold temps, around 30 degrees, and wind. But holding between 210-225.
I will post pics and report as I go.
I have read on the forum that I should take the inner temp to 190 to get it tender. Is that correct?
