Tim McCann
TVWBB Honor Circle
Nice cook! Love the plate!
Mark this is beautiful! Why haven't you been posting more often? Very nice!
I have a couple of questions:
1. Why use a pan? To catch juices?
2. Why not just cook it like a pork shoulder?
This looks really good. I've been trying to decide on my menu for tomorrow. This is top of my list right now.
Being new to smoking, I have a couple of questions. What's the risk of drying it out? Would you remove it from the smoker by tenderness or temperature? Would brining or injecting it help?