I have a huge BBQ event tomorrow. So I decided to get a leg up on my cooking and smoke my pork shoulders tonight. I have 17 lbs of shoulder, injected with a Cuban mojo, rubbed down with Bilbo's rub. I was planning on doing a regular hot smoke, however I was struck with an idea, why not cold smoke the shoulder till it hits an internal 70 degrees. Then hit it with a hot smoke till an internal of 200 degrees. Thoughts, comments or concerns... Q view up shortly!
Equipment Being Used:
Cookin Cajun Smoker
AMNPS loaded with Maple and Cherry pellets
Polder Probe Thermometer
Smoke Daddy Thermometer