- Joined Sep 22, 2013
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 would be appreciated. Freaking out a little bit about the whole process; my first shoulder. What's the worst that could happen right. Thanks.