kev211
Well-Known Member
Add wood for smoking during the first hour, especially when the meat is cold. I usually add a handful of chunks right when I add the meat, and a handful after 30 minutes ish. I don't think wood after that is useful. I use large chunks, no need for the little chips, and no need for soaking in water.
I pull between 200 and 205. Lower than that and it won't pull off the shoulder blade the way you want. So temp is good.
Takes me, in my WSM, about 10 hours. I smoke between 225 and 250.
I know you didn't ask, but...
Pork's cheap. I usually do 4 boston butts (bone in). Tangy sauce added, then I portion it all in Foodsaver bags. Freeze.
I shred in the mixer with the dough hook. So much easier than forks.
Good to know. Thanks! I bought a boat load of chips cuz that's what I thought I needed/thought would fit in the feeder tube on the mes. Maybe I'll go to Walmart tomorrow and look for some chunks I was thinking 70% apple 30% hickory. Sound good?