Hi, I have smoked 9-10 pound pork shoulder before. I would smoke them until they hit 140 then foil them untill 200 and pull. My smoker is apart and I have a 9 pounder that I need to cook in the oven. Does anyone have advice for doing this from start to finish? I already have a rub. I just wonder about foiling/not foiling and temps. I went to a recipe site and they have the shoulder cooking in the oven uncovered on a broiler pan at 300 and pulling it out at 170. Isn't that too low? With no foil, will it dry out? I am guessing that if I put it on the broiler pan at 250 it would be similiar to the smoker. Thanks if you can help.
post #1 of 21
5/4/08 at 7:02pm