Hi all. I bought an 18.5 inch WSM last month and had my first smoke on Father's Day. A 7 3/4 lb shoulder and a 2+ lbs tri tip. I used Kingsford Professional briqs and 2 chunks each of apple & pecan. It was my first time ever on a charcoal smoker. Having only used gas box smokers, I was a little paranoid about my first attempt going not going well. I was very happily wrong on that worry. I would have been using it more since Father's Day if not for a dental emergency that has had me on soft foods for the last 2 weeks. But that is all fixed and ready to smoke again.
I have a shoulder a shade under 10 lbs dry brining in my fridge right now. I will be going to my family's lake house tomorrow, which is about an hour away. It is likely that no one will be there until late morning, so trying to smoke it there won't likely give me enough time to have it done before 5 or 6 p.m. dinner time. I was thinking that I can get the bulk of the cook done this afternoon, wrap & fridge it, then warm it up on the grill tomorrow. So here are my questions. What temp should I bring it to today? Should I get it all the way to finish? Should I leave it intact or go ahead and pull tonight? Should I use a foil pan on the grill to braise, or go direct? Thank you in advance for your responses. Have a good holiday, everyone.
I have a shoulder a shade under 10 lbs dry brining in my fridge right now. I will be going to my family's lake house tomorrow, which is about an hour away. It is likely that no one will be there until late morning, so trying to smoke it there won't likely give me enough time to have it done before 5 or 6 p.m. dinner time. I was thinking that I can get the bulk of the cook done this afternoon, wrap & fridge it, then warm it up on the grill tomorrow. So here are my questions. What temp should I bring it to today? Should I get it all the way to finish? Should I leave it intact or go ahead and pull tonight? Should I use a foil pan on the grill to braise, or go direct? Thank you in advance for your responses. Have a good holiday, everyone.