- Sep 25, 2020
- 259
- 201
I have six pounds of pork shoulder. The directions that came with my Smokin-it, which have always worked for other meats, say to give it 1-2 hours per pound, which is more than a little vague. It doesn't say how much of that time is smoke and how much is post-smoke baking.
How much smoke time should I give this thing? I don't want to leave it in the smoker forever, so I'm going to smoke it and then throw it in the oven in foil. The plan is to pull the pork and freeze it in vacuum bags so I'll have sammiches on demand for a while.
I wonder why people don't cut pork butts into smaller pieces to smoke them. That just occurred to me while I was reading about country-style ribs.
How much smoke time should I give this thing? I don't want to leave it in the smoker forever, so I'm going to smoke it and then throw it in the oven in foil. The plan is to pull the pork and freeze it in vacuum bags so I'll have sammiches on demand for a while.
I wonder why people don't cut pork butts into smaller pieces to smoke them. That just occurred to me while I was reading about country-style ribs.