Hey everyone,
I'm smoking a bone-in shoulder tonight, planning on pulling it and using it tomorrow for a get-together my fiance and I are throwing. It'll be my first time smoking a shoulder so I'm looking for a little guidance...
I pulled together a rub recipe and process tips from the Smoking-Meat website and forum. I picked the shoulder up at wegman's yesterday. It weighs about 8.2 lbs. I trimmed some fat (the bald spot at the top was already cut in when i bought it).
After some mustard and rub, i put it in the fridge overnight with a little bit of apple cider vinegar in the bottom...
I'm curious about smoking time. 1.5 hrs/lb appears to be the standard estimate, but i'm wondering about the effects of shape on time? It might be difficult to see in these pictures, but it's actually a "stretched out" sort of shape, almost like a pork shoulder that wanted to be a brisket. I had always thought of pork shoulder as a more cubic shape, is my preconception of shape dead wrong?... basically, what should i expect in terms of time? will it be less than 1.5hrs/lb?
My initial thought was to keep it unwrapped the whole time, pull it at 185, wrap it in foil, let it sit half an hour, then pull it. Should i consider wrapping it in foil at some point during the smoke and if so when should that point be?
Any advice/tips would be greatly appreciated. I'm throwing it on at around 4 this afternoon...
I'm smoking a bone-in shoulder tonight, planning on pulling it and using it tomorrow for a get-together my fiance and I are throwing. It'll be my first time smoking a shoulder so I'm looking for a little guidance...
I pulled together a rub recipe and process tips from the Smoking-Meat website and forum. I picked the shoulder up at wegman's yesterday. It weighs about 8.2 lbs. I trimmed some fat (the bald spot at the top was already cut in when i bought it).
After some mustard and rub, i put it in the fridge overnight with a little bit of apple cider vinegar in the bottom...
I'm curious about smoking time. 1.5 hrs/lb appears to be the standard estimate, but i'm wondering about the effects of shape on time? It might be difficult to see in these pictures, but it's actually a "stretched out" sort of shape, almost like a pork shoulder that wanted to be a brisket. I had always thought of pork shoulder as a more cubic shape, is my preconception of shape dead wrong?... basically, what should i expect in terms of time? will it be less than 1.5hrs/lb?
My initial thought was to keep it unwrapped the whole time, pull it at 185, wrap it in foil, let it sit half an hour, then pull it. Should i consider wrapping it in foil at some point during the smoke and if so when should that point be?
Any advice/tips would be greatly appreciated. I'm throwing it on at around 4 this afternoon...