lookin for advice on my first picinic shoulder smoke. it's 7.8lbs.. not sure where to start or how to start
SmokingMeatForums.com Top Picks
- 3,026 Posts. Joined 9/2010
- Location: Central Florida
- Points: 86
- Select All Posts By This User
Well, the first thing you need to do is season your smoker. There should be directions in your owners manual. There are a ton of Pork Shoulder threads for your smoker on here. I would say the first thing you should do is get a cast iron pan if your smoker is the one I think it is. It has problems not catching the wood on fire in there. It seems that a cast iron pan with some short bolts for legs makes the wood smoulder better. I would do some reading on this before you start cooking a big shoulder. Just type the name of your smoker into the search bar at the top of the page. If you can take a picture of your smoker with the door open so we can see what is going on in there. You will be money ahead getting this stuff out of the way before you even start. I would also recommend you go get yourself a Maverick dual probe wireless meat probe setup. It will make all the difference in the world. The factory thermometers that come with those are well known to be off by as much as 80 degrees. You can check the probes or whatever that you might already have in boiling water. 212 degrees at sea level. I would check into this stuff if I were you so you are not totally winging it when you fire up for a big old hog leg. The most important aspect of making great BBQ is temperature control. Second would be smoke control. I highly recommend you take Jeff's 5 day e course. It is free and will get you started off on the right foot. Don't be intimidated by all of this. It will seem like second nature if you do all these things that I hope you do. Happy smoking and if you have any more questions fire away. timber
Here is another one.http://www.smokingmeatforums.com/t/118453/masterbuilt-20050511 Hope this helps you to get your ducks in a row before you get going on that hog leg.
http://www.smokingmeatforums.com/t/140055/boston-butt-pulled-pork-step-by-step This is a good basic starting point. If you look at the pics I posted. You will get the idea too. It really is pretty simple, you just have to have lots of patience. Click on the link.