laveen1
Knows what a fatty is.
- Joined
- Nov 13, 2011
- Location
- Laveen, AZ
I have only done shoulders in a small oven, unwrapped @350. They usually come out very good. So now, something new.
I am smoking (WSM - 225º - 250º) a small (6#) pork shoulder tomorrow. I plan to bring it to 140-150, then wrap in foil for the remainder.
How important is basting?
When to baste?
Oil based mixture?
The Virtual Weber Bullet suggests using the Southern Sop (it has no oil). In the same article is another mixture WITH oil. ???
Suggestions would be appreciated.
I am smoking (WSM - 225º - 250º) a small (6#) pork shoulder tomorrow. I plan to bring it to 140-150, then wrap in foil for the remainder.
How important is basting?
When to baste?
Oil based mixture?
The Virtual Weber Bullet suggests using the Southern Sop (it has no oil). In the same article is another mixture WITH oil. ???
Suggestions would be appreciated.