Hey I'm new at this grilling with the smoker thing.
I've smoked pork butt before. It turned out ok. It seemed a little dry.
I was wondering what you guys prefer and why:
Pork Shoulder smoked?
or Pork Shoulder with the bone in it smoked?
I just bought a good size pork butt with the bone in it and I'm just curious what I'm getting myself into. I'm sure there's not too much of a difference in the actual grilling.
But I'm new so I thought I'd ask for some help and some good tips.
UGLY DRUM SMOKER, 22.5" Weber OneTouch Gold, 18.5" WSM (Weber Smokey Mountain)