good morning! I’m smoking a whole 25lb shoulder today. It’s the largest thing I’ve smoke, and I’m worried about getting it up to 142 within 4 hrs. Should I be worried? Would it be better to start it on high heat in an oven first, then transfer to a smoker at 250?
I came across this forum and there seems to be a lot of knowledge and experience in here. So, hello! I’ll get over the new member thing and make an introduction.
I’ve currently lifted the cap most way up and gotten rub in between there and injected. I’m also planning to layer the skin on the meat side while in the oven if need be to help keep it moist (although this mangolitsa/Berkshire is really well marbled).
Any tips would be greatly appreciated. Please/many thanks
I came across this forum and there seems to be a lot of knowledge and experience in here. So, hello! I’ll get over the new member thing and make an introduction.
I’ve currently lifted the cap most way up and gotten rub in between there and injected. I’m also planning to layer the skin on the meat side while in the oven if need be to help keep it moist (although this mangolitsa/Berkshire is really well marbled).
Any tips would be greatly appreciated. Please/many thanks