Doing a little smoking this weekend...wood BBQ smoking that is. Thought i might offer up some pics so you alls can live vicariously, should you choose.
Doing a pork shoulder that i'm guessing is in the 8-9 pound range. Came from a local farm; had it butchered.
I'm anticipating this bad boy to take about 16 hours before that internal temp gets up to 190+ That's when i call it done. Putting it in the gas fired smoker at 11 pm tonight. Will have to get up around 3 am and 6 am to add more wood/smoke. I know from experience that it's well worth it. Should be ready to roll by dinner time tomorrow.
Will post pics during the process.
Doing a pork shoulder that i'm guessing is in the 8-9 pound range. Came from a local farm; had it butchered.
I'm anticipating this bad boy to take about 16 hours before that internal temp gets up to 190+ That's when i call it done. Putting it in the gas fired smoker at 11 pm tonight. Will have to get up around 3 am and 6 am to add more wood/smoke. I know from experience that it's well worth it. Should be ready to roll by dinner time tomorrow.
Will post pics during the process.