Samantha S
New member
Starting my first overnighter tonight to cook a 9 lb pork shoulder and was wondering if anyone had any tips/tricks to make it a successful night? I've already trimmed the fat on my bone in shoulder and rubbed it down with a dry rub. I would say it's 6-8 inches thick, so I'm guessing it will take about 12 hours. I was wanting to start the smoker around 11 that way the food would be done by 12 tomorrow afternoon and could rest for 4 hours. Guessing the minion method would be best for the charcoal, or should I use the fuse method? I would love any suggestions!! Thanks!