My first pork shoulder
I am doing my first cook on the WSM I brought home on Sunday. To honour the occasion I am going to do my first pork shoulder, using Chris Lilly's recipe for rub and injection.
My question is - the pork shoulder I have is just over 9 lbs. Would cooking it for 9 hours at 225 be about right?
Thanks in advance - Brian
Weber Performer w/smokenator
[B][COLOR=Red]When all else fails just ask yourself, WWGALD???[/COLOR][/B]