My first pork shoulder tonight. Advice?

[Andy Ly]

I'm going to do my first pork shoulder and im targeting around noon until 5 or 6pm. I managed to pick up 6lbs of it but it's been sliced into 2 inch slabs. Given its not one whole, what is the best way to smoke this? Temperature-wise and meat arrangement. Upright or flat on the grate?

Lastly, would you recommend adding water to the pan?

 

[ChuckO]

due to it being sliced, I reconmend.....

http://tvwbb.com/showthread.php?51784-Smoked-and-Braised-Pulled-Pork

I did this cook, it was wonderful

http://tvwbb.com/showthread.php?52135-A-Mike-Coffman-inspired-cook

 

[Andy Ly]

Got everything up to temp by noon and loaded up the food. Stable but pretty high in temp. Two bottom dampers are completely closed and one is open 20%. Had to shut the top damper also--40% open. Temperature is stable at around 260F now. From what everyone is saying, first smoke = hard to maintain stable temp until the innards of the smoker has seasoned. So true! I'll pull the meat out at 3:00pm and put it in a aluminum tray as shown in the

Yay for sales!

Trimmed the fat off:

Gave it a good mustard time:

Some A1 Sweet Mesquite rub:

Still coming up to temp:

Rocking and rolling now:

I got my eye on you--R2D2!

More to come!!!

 

[Todd Phillips]

Way to do work son!

 

[Jerry N.]

Never seen it done like that - using smaller cuts. Looks good though. Keep the pictures and information coming. Interesting to see how this turns out.

 

[Andy Ly]

Im not near my computer but I'll post the rest of the photos sometime tomorrow evening.

The pulled pork came out very nice and tender. But I did a foolish thing: I didn't let the meat rest before shredding it. As a result the evaporation caused it to come out less moist than I prefer. I mixed some bbq sauce to restore the flavor a bit. The cherry and apple wood gave it a nice smokey flavor.