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Guest
Guest
All,
I have an 8.5lb pork shoulder (bone in) and need some advise. First, should I remove the skin prior to cooking? Second, is there a type of smoke wood that everyone prefers over others for pork (maybe hickory)?, what's the prefered type of rub (maybe the renowned Mr.Brown? The turbinado sugar sounds good!). Also at 250 degrees (dome temp) how long do you think it will take?
I have an 8.5lb pork shoulder (bone in) and need some advise. First, should I remove the skin prior to cooking? Second, is there a type of smoke wood that everyone prefers over others for pork (maybe hickory)?, what's the prefered type of rub (maybe the renowned Mr.Brown? The turbinado sugar sounds good!). Also at 250 degrees (dome temp) how long do you think it will take?