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Wood to smoke a pork shoulder

post #1 of 2
Thread Starter 

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.

post #2 of 2

never heard of soaking chips in strong coffee before...don't know if that has anything to do with it...but i haven't had any issues with to strong of smoke with apple or cheery before....unless its the amount of soaked wood you are using?????..plus not knowing what type of smoker you are using makes a difference

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