Scored a used WSM a couple weeks ago and am finally getting around to my first cook on it. Bought two, 10 pound pork picnic shoulders on sale at the local supermarket. I wanted boston butts, but couldn't find them at any of my local supermarkets. I asked the butchers at the supermarkets and they said they stopped carrying them because they didn't sell. Guess I have to find a local butcher for some boston butts.
I drilled out a hole and added a probe grommet for my thermoworks signals 4 probes. Just finished some prep: loaded up the WSM with charcoal and wood, loaded half a chimney with charcoal and made my rub.
Going to wake up at 5 AM tomorrow, get the charcoal going while applying rub and hope to get the meat on the grate by 6 AM.
Plan to cook at 225 and will wrap when they stall. Will pull off the meat at 200.
Couple of questions:
Does wrapping ruin the bark?
Do you let your shoulder sit for hours in a cooler after the cook?
I'm getting spun around with all the different techniques people use to smoke shoulders and trying to keep things simple for my first go at this.
Thanks in advance for any advice!
Andy
I drilled out a hole and added a probe grommet for my thermoworks signals 4 probes. Just finished some prep: loaded up the WSM with charcoal and wood, loaded half a chimney with charcoal and made my rub.
Going to wake up at 5 AM tomorrow, get the charcoal going while applying rub and hope to get the meat on the grate by 6 AM.
Plan to cook at 225 and will wrap when they stall. Will pull off the meat at 200.
Couple of questions:
Does wrapping ruin the bark?
Do you let your shoulder sit for hours in a cooler after the cook?
I'm getting spun around with all the different techniques people use to smoke shoulders and trying to keep things simple for my first go at this.
Thanks in advance for any advice!
Andy