I have been smoking periodically for about a year now, mostly doing chicken and jerky. I have attempted a pork shoulder twice now. They come out good, but I still can't seem to get them correct. I usually end up smoking them for about 12 - 13 hours and always have to finish them in the oven, so they never come out pull apart tender. I am currently using a SFB charcole with lump charcole. I try to keep the temp around 250 degrees. I feel like I have to be missing something. Any help would be great.
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4/1/10 at 11:06am