Hey folks...been away for a long while, busy with little ones. I just bought a new GOSM 2 drawer smoker. Any tips or suggestion on my first shoulder on this thing would be appreciated.
Rubbed a 5 lb shoulder last night (Bad Byrons and brown sugar), wrapped it and in the fridge it went until about 615 am. Got the smoker fired up, and initially had too many chunks of hickory in there, evidenced by too much white smoke. Got this controlled and temp fairly stable.
Shoulder went in at 6:45, meat was at 50 degrees at that time. Smoker has been between 225-238 since starting it. The control knob on the smoker is very sensitive and I wondered if all were like this.
I took pics of the shoulder after I rubbed it and am trying to load them. Will try to get some Qview on here soon. Thanks in advance for suggestions/tips.
By the way, I also have a Brinkmann SnP (could be a SnG - its the SFB model) so this gas stuff is new to me but already appreciated....