- Dec 8, 2014
- 33
- 10
Im expecting a masterbuilt propane smoker by this weekend to be delivered and i plan on putting it together and seasoning it asap. I have an 8lb pork shoulder in my freezer i got on sale last week and plan on using that for my first smoke.
I know the concept of pulled pork and cooking it to the 195-205 degree range. I plan to coat it in yellow mustard and then coating it generously with a rub. I plan on using a probe thermometer and if i understand correctly i shouldnt probe it until like 2 hours into the cook. I also plan on resting it in tinfoil and a towel in a cooler for an hour after it reaches the desired temp.
I have a few questions regarding the cooking though.
What is the best temperature to smoke a bone in pork shoulder at? And at that temp how many hours would an 8lber take approximately?
When it stalls at about 165 is it worth sacrificing the bark to wrap it in foil to speed the process? Whats the general time difference? Does it really speed it that much faster?
Is it worth it to keep opening the door to mop it with a spray bottle mist every so often? I mean it will slow down the cook time but does keeping it moist make a drastic difference? Does it prevent you from getting a good bark? If you dont mop will it dry out the meat?
How many hours should i smoke it for, i have read it doesnt take smoke after a certain point?
Now my last question is for future reference, but if i wanted to do 2 shoulders for a large crowd and ive got lets say a 7.5lber and a 7.1 lber what would my cooking time realistically look like for both to be done?
Thanks in advance for any help with these questions...
I know the concept of pulled pork and cooking it to the 195-205 degree range. I plan to coat it in yellow mustard and then coating it generously with a rub. I plan on using a probe thermometer and if i understand correctly i shouldnt probe it until like 2 hours into the cook. I also plan on resting it in tinfoil and a towel in a cooler for an hour after it reaches the desired temp.
I have a few questions regarding the cooking though.
What is the best temperature to smoke a bone in pork shoulder at? And at that temp how many hours would an 8lber take approximately?
When it stalls at about 165 is it worth sacrificing the bark to wrap it in foil to speed the process? Whats the general time difference? Does it really speed it that much faster?
Is it worth it to keep opening the door to mop it with a spray bottle mist every so often? I mean it will slow down the cook time but does keeping it moist make a drastic difference? Does it prevent you from getting a good bark? If you dont mop will it dry out the meat?
How many hours should i smoke it for, i have read it doesnt take smoke after a certain point?
Now my last question is for future reference, but if i wanted to do 2 shoulders for a large crowd and ive got lets say a 7.5lber and a 7.1 lber what would my cooking time realistically look like for both to be done?
Thanks in advance for any help with these questions...