Scott Springer
New member
Smoked two whole pork shoulders yesterday. It was my sons 3rd birthday and I used it as a good excuse to do my first large cook. I used shoulders with the skin on to limit bark since the majority of my consumers were under the age of 5.
One shoulder was 11 lbs and the other 10. I injected them with water/salt/dark brown sugar on wednesday night and put them in the fridge wrapped in plastic. Friday at noon they went on the smoker. They took about 21 hours to get to 200 F. This was my third time doing pork and everyone was very pleased with the results.
I added a starter full of unlit coal at 10 pm and no adjustments had to be made to the grill between 11pm to 7am. I am loving the WSM.
One shoulder was 11 lbs and the other 10. I injected them with water/salt/dark brown sugar on wednesday night and put them in the fridge wrapped in plastic. Friday at noon they went on the smoker. They took about 21 hours to get to 200 F. This was my third time doing pork and everyone was very pleased with the results.
I added a starter full of unlit coal at 10 pm and no adjustments had to be made to the grill between 11pm to 7am. I am loving the WSM.
