- May 16, 2016
- 11
- 10
I have done three pork shoulders my first was bitter, and took the advise of the forum and have not had any more bitter flavor. The last two smokes have not had any smoke flavor. The second cook I used KBB with maple, and the third I used Royal Oak red lump with western products maple and Mesquite from walmart. I am cooking on a 14.5 WSM, top vent open, I was running 220 most of the time I did dip to 210 and I opened bottom vents more I did have a harder time controlling the temp but it never got below 200 or above 250. I cooked 10 pound shoulder until internal was 165 (6 hours) then i foiled the pork and cooked until 200 (2 hours). I did not have water in the pan, I used a mustard and a brown sugar spice rub. I covered the pork with mustard, rub and let it sit for 24 hour. I used the minion method on both and about 4 chunks of wood. Started the coal added to the fire box and let it sit until the billowing smoke clears and the temp stabilized. Added some most of the chunks and when smoke started i added the pork. The pork pulls very easily and is tender. Just can not get smoke flavor.
Should I add water to the Pan? Should I soak the chunks? I guess i could try one then the other then both and learn. Worse case I learn something and we don't like the final product.
Should I add water to the Pan? Should I soak the chunks? I guess i could try one then the other then both and learn. Worse case I learn something and we don't like the final product.