Aloha. Trying to transfer one of my favorites from the crock pot to the smoker. (Normally for Kalua pork and cabbage we'll just rub a pork roast with pink Hawaiian salt and throw it in a crock pot with some liquid smoke, then when It's done, pull it and cook the cabbage in the juices in the pot)
I have a 3.74 lb shoulder roast, bone in. My plan here is to do it at 250, I'm guessing about 6 hours. Just salting and throwing in with pecan pellets. (MES 40 and AMNTS). No plans on foiling this, ahould I be OK, or should I foil? Maybe run to Supermarket Times and see if they have banana leaves? If I foil, when/how long? I was hoping to use this as a base learning experience so I want to keep it as simple as possible, and slowly add in complicating factors on later smokes.
Not sure how I'm gonna cook the cabbage, I was thinking of steaming it and mixing with the juices? any better ideas?
I'll update with QViews later :)