Hi fellow Carnivores! I am from south of Tucson. I smoked a few things using a charcoal grill but I recently picked up a used vertical Masterbuilt electric smoker. Got some relatives coming over for Father's Day and was going to do a Bone-in Pork Shoulder, brisket and some hot links. Should I do all three together? Going to mop the shoulder and try the mustard before the rub. Going to use apple or cherry wood. How often should i add wood chips and does using beer in the pan help or should i go with either broth or plain water?
Looking forward to all the suggestions