Ended up coming the night before and starting the smoke in the morning. Turned out lovely.
View attachment 1417187353286.jpg
View attachment 1417187353286.jpg
It was nass looking, but the skin texture was like jerky.
I know this isn't smoking, but looking for some input. I have a 2.5 pound pork shoulder. Marinated over night. I'm thinking of cooking it in a cast iron pot at 300 for an hour and a half, then turning it down to 250 for a while longer (until it's coming apart).
How long do you cook shoulder per pound? It's small, so there's less margin for error.
Inject or brine with your favorite flavors. Cook for internal temperature not time, and go easy on the smoke, since poultry soaks up the smoke. Mesquite goes well with chicken, but can be very overbearing if excessive.I'm wanting to start smoking chicken breast for lunch meat. Any tips?
Ended up coming the night before and starting the smoke in the morning. Turned out lovely.
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