- Jun 3, 2016
- 10
- 10
Hello, this is my first post to this forum, as I am new here. Years ago, I purchased a gas smoker and used it mostly for picnic shoulders (pulled pork). It has been some time since I have smoked meat, but my daughter wanted me to make pulled pork for her graduation party as I did for her older sister 6 years ago. I recently purchased a new propane smoker for this purpose. My skills are a little rusty, as it has been a while since I have done this. After doing a lot of research online, I came across your forum and was thrilled to have a lot of my questions answered. I will be smoking 5-6 9 lb picnic shoulders for this event. I am figuring around 18 hours @ 225 deg with a rest time in a cooler of about 2 hours. My biggest question is how long do I need to run the smoke for? I have read elsewhere that the smoke only penetrates the meat for about the first 5 hours. Should I only have the smoke going for 5 hours, or should I keep the smoke going for the entire cooking period? In the past I kept the smoke going for the whole time...
Thanks!
Tom
Thanks!
Tom