EdP
TVWBB Member
I've got a 10lb picnic shoulder thawing for later this week. I'd like start it in the morning between 6-7am and it serve it as pulled pork that night around 6-7pm.
After I trim the skin and fat, should I plan to brine it for a day before it gets rub?
I'm going to try wrapping with butcher paper, when it hits 160 or before the bark gets too dark.
So, should I target 275 degrees to be sure there's plenty of time to rest?
Should I take it off the smoker at about 200 degrees internal temp, like a lower temp (225) smoke?
Since I'm going to wrap with paper, I assume the wrapped time will be longer than wrapping in foil.
Thanks for any advice.
After I trim the skin and fat, should I plan to brine it for a day before it gets rub?
I'm going to try wrapping with butcher paper, when it hits 160 or before the bark gets too dark.
So, should I target 275 degrees to be sure there's plenty of time to rest?
Should I take it off the smoker at about 200 degrees internal temp, like a lower temp (225) smoke?
Since I'm going to wrap with paper, I assume the wrapped time will be longer than wrapping in foil.
Thanks for any advice.