Curtis Roy
New member
Hey everyone, I got an 18.5" WSM for Christmas and I'm going to break it in tomorrow with 2 pork shoulders. I don't have a particular time I have to be done but I don't want to be up all night. Is it going to take me about 1.5 hours per pound? I have 2 8 pound (more or less) shoulders. I am debating on whether to use water or not.
Is this going to make a big mess on my patio? If so what should I put under the grill to prevent this?
Thanks in advance...
-Curt
Edit: I am using the "Mr. Brown" recipe. I have bone-in shoulders that are rubbed and in the fridge. I trimmed the fat cap and tied them for good measure
Is this going to make a big mess on my patio? If so what should I put under the grill to prevent this?
Thanks in advance...
-Curt
Edit: I am using the "Mr. Brown" recipe. I have bone-in shoulders that are rubbed and in the fridge. I trimmed the fat cap and tied them for good measure
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