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Thanks for the input guys, I think I'll try to brine beforehand too like I normally would, to try and keep those little guys from drying out

Hey all. I recently got a half hog from a local butcher, and I am wanting to do some pulled pork with the shoulder roasts. The only issue is we had a small miscommunication on the shoulder and I received about 6-8 fairly small roasts instead of the shoulder split into two roasts. Each roast is...

Hey all, smoking my first turkey breast for Easter. It is actually going right now, just past the 5 hour mark at 230 degrees. My question though is about reheating on Sunday. I had to smoke today (Friday) due to other plans tomorrow and Sunday morning. Didn't have a problem smoking a couple days...