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12+ lb boneless pork shoulder ?'s
In the process of thawing this huge pork shoulder I bought at Costco. Will be getting it ready for smoking on Friday. I have read to not put in the IT thermometer until the shoulder has been in the smoker for 4 hours due to concerns with bacteria? Can someone please elaborate. Any advice at all... -
Smoker running Hot
First time smoker; 2 attempts so far Turned out ok. Have a Smokin-it #2 Using a Maverick thermometer to check meat temp and smoker temp. Apparently the smoker runs 50 degrees hotter than it should can't seem to fix the problem
