So, I have a smoke in progress of a Pre-smoked picnic shoulder. It's my first smoke, and I have a thread about it going on here:
Anyways, it's been on for a touch over 5 hours now, I've given it a first look a few minutes ago, and this is what I see:
Here's my questions:
#1: Does this look dry to you? Should I be spritzing it every hour?
#2: It's been on for 5 hours at this point. At what point should I start periodically checking IT? All I have to work with is a Weber digital stick thermometer, so I can't just leave it in.
#3: Given the type of meat as described in the other thread, what IT should I shoot for, and how long should it take? My goal is pulled pork.
#4: I've had it in mind to periodically spritz with Apple juice. Any thoughts?
Thanks in advance for any help!