Hey fellas.
I'll be doing my first pork shoulder today. Picked up a 4.5lb boneless roast last night (best I could do on a Friday evening). Rubbed it down with yellow mustard and Jeff's rub before bed.
This is my second smoke on the WSM, the wings I had last night turned out incredible.
Up at 6:30AM and fired up the WSM. I'll be doing this at 225F - 240F for as long as it takes with no foil over lump charcoal and hickory chunks.
I've also got 4lbs of beef jerky in the Big Chief.
I'll be doing my first pork shoulder today. Picked up a 4.5lb boneless roast last night (best I could do on a Friday evening). Rubbed it down with yellow mustard and Jeff's rub before bed.
This is my second smoke on the WSM, the wings I had last night turned out incredible.
Up at 6:30AM and fired up the WSM. I'll be doing this at 225F - 240F for as long as it takes with no foil over lump charcoal and hickory chunks.
I've also got 4lbs of beef jerky in the Big Chief.