bought a whole pork sholder today. It is ten pounds, has the bone and skin on it still. I got it because I have never seen one like this. Do you smoke these skin up or down? And is it really going to take 15 hours to smoke?
Funny, I joined here to ask a smiler question. Im going to be smoking an 11lb shoulder it needs to be ready by about 2-3 pm saturday. when should i start smoking? should i start about 10pm Friday night? Also I have a Charbroil oil less fryer i could throw it in to finnish up if need be, but im not sure what temp it cooks at. Any help would be great.