I am making a 9 pound, bone in, pork shoulder this Sunday and I am confused on chips to use.
I have made pork shoulders and butts before and I have used my standard pork rub the night before and then I usually smoke for a total time of 1.5 hours/pound. I apply smoke for about the first 3-4 hours, until I get a nice bark. I then usually cover with heavy foil and then continue cooking low for the remainder of the time. I use a probe thermometer in the meat from the start and I place the fatty side up for 1-2 hours then flip and put the fat side down for the remainder. I place the meat in a shallow pan to catch the juices and to keep it moins. I also try to keep my temp at about 250.
Lately I have user hickory and either apple of cherry chips soaked for 24 hours in 1/2 water and 1/2 strong coffee. I also use Cowboy Charcoal for the heat. I have been getting a really strong smoke flavor, almost like I used misqute.
I am looking to see if I am missing something or using too much smoke or maybe even the wrong ships to smoke with.