So I just picked this up planning to attemp pulled photo for the family this weekend.
I've never cooked pulled pork or picnic before.
So My plan right now is to remove all skin. Should I remove all or leave skin on the bottom to protect from heat?
Rub and inject with Chris Lilly's pork shoulder recipe. Is this good rub and injection for this or anyone have any other recommendations?
Smoke at about 250° over hickory, or cherry, or hickory cherry mix.
I've read to expect around 1 hour per pound smoke time. Is this accurate?
I plan on spritzing with apple juice every 2 hours. Good idea?
What IT should I take it off and wrap in foil?
I plan on glazing it with BBQ sauce near the end of the cook. What IT should I unwrap it and put it back on the smoker? Is glazing it a good idea or don't bother?
Pull from smoker once it hits 190° or 195°, which you recommend?
Then wrap in foil, beach towel and cooler in for at least an hour before pulling and serving.
Thanks for any input, I really want this to be a success!!
Trundle
I've never cooked pulled pork or picnic before.
So My plan right now is to remove all skin. Should I remove all or leave skin on the bottom to protect from heat?
Rub and inject with Chris Lilly's pork shoulder recipe. Is this good rub and injection for this or anyone have any other recommendations?
Smoke at about 250° over hickory, or cherry, or hickory cherry mix.
I've read to expect around 1 hour per pound smoke time. Is this accurate?
I plan on spritzing with apple juice every 2 hours. Good idea?
What IT should I take it off and wrap in foil?
I plan on glazing it with BBQ sauce near the end of the cook. What IT should I unwrap it and put it back on the smoker? Is glazing it a good idea or don't bother?
Pull from smoker once it hits 190° or 195°, which you recommend?
Then wrap in foil, beach towel and cooler in for at least an hour before pulling and serving.
Thanks for any input, I really want this to be a success!!
Trundle