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Guest
Guest
So I plan on smoking a 7lb pork shoulder tomm and I have little to no idea what i'm doing. I'm looking for some rules of thumb, tips pointers in such things as: approx cooking time per pound, temp to maintain in the grill, meat temps, after smoking process (wrapping it in foil), rub ideas (whether or not to use the mustard method)and so on. I have a loose idea of what i need to do, but definitely looking for some expert help. Thanks