- Joined Jun 14, 2013
Grabbed an 11 lb pork shoulder picnic roast while at the store today. Never smoked one so help me out! Brine, marinate, inject, rub, etc? I am more of a spicy guy then sweet.
Same as above. I set it on the two rods left of the chip tray, leave the chip tray out about 1" and leave the chip loader out about 1". Lit my pellets (oak) with out microwaving or drying, used a pencil tip propane torch and had them really hot, put out the flame and blew on the pellets to get them really red and put them in the MES. 1 1/4 rows filled (this was my first run) and it burned completely, TBS for near 5 hours with temp set at 100*
Will give it anither try in the am plan to start my picnic shoulder late tomorrow afternoon. Sent an email to Todd.
Thanks for the link Bear that got me working real nice but at first I have to be watch it cause it likes to fire up.
If yours won't even stay lit in the mailbox, there is a good chance you aren't getting it lit properly to begin with. That is very often the problem.
Check this thread out:
Cook is going real good here is a link to my cook with Qview. http://www.smokingmeatforums.com/t/153939/giving-a-pork-shoulder-roast-a-try-bone-in
Thats sweet you got it working.
Hows the cook coming along?
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