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  1. mikeymjr23

    Favorite PP sauce?

    So when you say drip pan, you're talking below the rack, right? I thought about at foiling, putting it in an aluminum pan and fouling over top of that...that way, I am certain to catch the juices. Would this work?
  2. mikeymjr23

    Favorite PP sauce?

    I'm doing a Pork Butt on Monday, but I don't have a favorite BBQ sauce for it. What is your go-to? I've liked the thin vinegar sauces I've had before, but I'm thinking the family probably won't care for that. What say you about just using a bit from a bottle?
  3. mikeymjr23

    First pork shoulder. Lots of ?'s

    Thanks all! No apologies necessary!! Picked up a 7.5lb Boston Butt this evening. I shall be starting around 2:30-3:00am Monday night. Over Apple wood chunks and Kingsford. Can't wait!
  4. mikeymjr23

    First pork shoulder. Lots of ?'s

    Maybe a stupid question...but is the bone generally in the middle? I am going to BJs after work to pick it up, and they're about 8-9lbs a piece. I don't want to cut and have unequal size pieces... When you say you fold it over, do you basically butterfly it and the. Close it back up??
  5. mikeymjr23

    First pork shoulder. Lots of ?'s

    So you cut them in half and debone them? Is the bone generally in the center? I don't want to make a bunch of unnecessary cuts if I don't have to. If I take it out, I'd like to just make 1-2 cuts.
  6. mikeymjr23

    First pork shoulder. Lots of ?'s

    Sorry I have so many questions. I've only smoked ribs on the above grill...this is new for me.
  7. mikeymjr23

    First pork shoulder. Lots of ?'s

    I'm shooting to keep it around 250.
  8. mikeymjr23

    First pork shoulder. Lots of ?'s

    This is the exact grill I plan to use. I found this recipe online, and I guess I'm confused/concerned as to when I should start it...Sunday night, or early Monday morning? http://www.charbroil.com/community/smoked-pork-shoulder-on-charcoal-grill/
  9. First pork shoulder. Lots of ?'s

    First pork shoulder. Lots of ?'s

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  11. mikeymjr23

    First pork shoulder. Lots of ?'s

    So for a little over 8lbs, I'm looking at at least 12+ hours? Was told picnic is not what I wanted...is this really just personal preference?
  12. mikeymjr23

    First pork shoulder. Lots of ?'s

    I want to smoke a pork shoulder this weekend...but I have so many questions. What is the difference between bone in pork shoulder, and pork shoulder picnic cut? Besides $1.50/lb. Also, I've seen so many differing opinions on this...I know that the meat tells me when it's done, but I've seen...
  13. mikeymjr23

    Newbie in SE PA

    I've smoked a few racks of ribs, but I'm no pro that's for sure! I don't have a true smoker, only a charbroil charcoal grill that I've done offset heating with wood chips on. The ribs have come out well every time. I think I've perfected (until I change it) my pork rub, but who knows if it'll...
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