- Jul 26, 2015
- 17
- 11
this is my first time smoking a bone-in pork shoulder. I’ve always used the Costco 2 pack boneless pork shoulders but went with a bone-in this time.
I’m using my 18.5 WSM, a mix of hickory/apple wood chunks, left the water pan in but did not add any water.
2 shoulders on the smoker now, each weighing about 7.5-8 lbs. Started around 5:30 am, right now it’s 9:30 with in an internal temp of 163. Temperature holding steady around 225
Considering it’s been on for 4 hours, is it cooking too fast?
Still debating wheather I should foil or not, depends on the time since I need to get them off the smoker by 3.
I’m using my 18.5 WSM, a mix of hickory/apple wood chunks, left the water pan in but did not add any water.
2 shoulders on the smoker now, each weighing about 7.5-8 lbs. Started around 5:30 am, right now it’s 9:30 with in an internal temp of 163. Temperature holding steady around 225
Considering it’s been on for 4 hours, is it cooking too fast?
Still debating wheather I should foil or not, depends on the time since I need to get them off the smoker by 3.