After being under freezing conditions, and the fact that I haven’t smoked meat in a while...it was time. It’s getting a bit warmer, between 40-50 degrees which means I can tolerate setting up the smoker.
Went to Costco yesterday to get their boneless pork shoulder 2-pack. Already put the rub on and they’re in the fridge for now.
Using a Weber Smokey mountain 18.5”, my plan is get them on after midnight, and have them ready for super bowl. Will be smoking between 225-250...going low and slow and allowing myself plenty of time just in case.
The last couple of times, I lined up the water pan with heavy duty foil and no water. I used to add water to the pan, but cleanup was a pain. Did not notice any difference in taste without the water.
Went to Costco yesterday to get their boneless pork shoulder 2-pack. Already put the rub on and they’re in the fridge for now.
Using a Weber Smokey mountain 18.5”, my plan is get them on after midnight, and have them ready for super bowl. Will be smoking between 225-250...going low and slow and allowing myself plenty of time just in case.
The last couple of times, I lined up the water pan with heavy duty foil and no water. I used to add water to the pan, but cleanup was a pain. Did not notice any difference in taste without the water.