I've smoked three, 7 to 8 lb pork shoulders on my WSM, and they have all been relatively dry and lacking in juice and flavor. Meanwhile, if I smoke a 3 lb blade roast, it comes out with plenty of juice, and tasty as can be. Does you have any ideas what is going on here?
I am smoking at 225 to 250*F, with a full water pan in the WSM. I wrap in foil at 155*F, and cook until internal temp is around 195*F. Same process with the 7 lb shoulder as the 3 lb blade roast.
I recently purchased a GMG, Daniel Boone, and I'd like to get this figured out before I try any more whole shoulders. Thanks.
I am smoking at 225 to 250*F, with a full water pan in the WSM. I wrap in foil at 155*F, and cook until internal temp is around 195*F. Same process with the 7 lb shoulder as the 3 lb blade roast.
I recently purchased a GMG, Daniel Boone, and I'd like to get this figured out before I try any more whole shoulders. Thanks.