i decided i was doing a pork shoulder in my smoker today
on saturday i made a rub and rubbed the shoulder down and wrapped it in plastic wrap and set in in the fridgerator till this morning
i soaked my hickory chips overnight in water
i got up this morning and got everything set up
i think i may have rushed on waiting for the charcoal turn compleatly white before starting or didnt use enough to get started because it took a while to get the temp up
i got this meat thermometer that is wireless from wal-mart (i think it was a good $16 investment)
its been on for about 6 hours now and its up to 157 degrees
i got some pics now and will take some more later
on saturday i made a rub and rubbed the shoulder down and wrapped it in plastic wrap and set in in the fridgerator till this morning
i soaked my hickory chips overnight in water
i got up this morning and got everything set up
i think i may have rushed on waiting for the charcoal turn compleatly white before starting or didnt use enough to get started because it took a while to get the temp up
i got this meat thermometer that is wireless from wal-mart (i think it was a good $16 investment)
its been on for about 6 hours now and its up to 157 degrees
i got some pics now and will take some more later