So I got this smoker up and running... wife decided a shoulder was a good victim and in her words "if it doesn't work, we can order Chinese food"...
Well it worked ok... consensus was to have it like a roast rork, sliced and not pulled. I rubbed it with a cubbard rub (whatever was on the shelf) loosley following a Carolina rub recipe Saturday night, let it sit all night. Sunday AM warmed up the smoker and had the meat on by 8:30 or so... Temp stayed at 225ish pretty steady all day. Once I figured where it should be set at. I put two oven thermometers (one above and one below the meat). Again, pretty consistant temps... I used a combination of Cherry and Apple wood. Adding fresh wood avery couple hours. I even left and went shopping for a couple hours...came back, steady temps.
Pulled it at an internal temp of 175, let it sit while we did the other stuff...and I sliced it. Kids even liked it
Well it worked ok... consensus was to have it like a roast rork, sliced and not pulled. I rubbed it with a cubbard rub (whatever was on the shelf) loosley following a Carolina rub recipe Saturday night, let it sit all night. Sunday AM warmed up the smoker and had the meat on by 8:30 or so... Temp stayed at 225ish pretty steady all day. Once I figured where it should be set at. I put two oven thermometers (one above and one below the meat). Again, pretty consistant temps... I used a combination of Cherry and Apple wood. Adding fresh wood avery couple hours. I even left and went shopping for a couple hours...came back, steady temps.
Pulled it at an internal temp of 175, let it sit while we did the other stuff...and I sliced it. Kids even liked it