- Jun 10, 2014
- 8
- 10
Should I start with a shoulder or butt? Do people you usually put a rub on these first? People are telling me (who I don't believe have ever smoked anything themselves) that I need to brine it for 24 ? I have digital meat thermometer for reaching desired temperature but what's rule of thumb (hrs/lb). How long should I expect it to take. I'm using Brinkmann Trailmaster Ltd with all mods complete and am able to maintain good temps. Any advice is welcome. This is my first forum of any kind so I hope I'm posting this properly! Thanks