Yesterday I smoked a 7 Lb pork shoulder, did the rub and mustard thing overnight. Used some hickory and a little mesquite. I started with a lot of briquettes (80?) and cooked at 300 for most of the 6 hours. It tastes great but at the very center there was some dry pork, not juicy like the rest of the shoulder. I let it rest for 2 hours instead of one, and the bone pulled out easily.
Anything I should or should not have done?
Bob:wsm22.5
Anything I should or should not have done?
Bob:wsm22.5
