Ruger410
Full Fledged Farker
- Joined
- Aug 18, 2013
- Location
- Eastern shore,maryland
Is it connected, Like the whole shoulder together?
Yeah I believe so . Also I noticed a good amount of smoke leaking from around a section if the lid. Normal?
Is it connected, Like the whole shoulder together?
I think what you bought has been cured like a ham.
He might have purchased the whole shoulder, but the ham is the back legs. Kind of confusing lol
If it looks like a christmas ham it may be from the back leg possibly cured. If it looks like an arm its from the front shoulder. Pics would be niceDamn. It's in a bag if that means anything
I have yet to see that lol. In CA its difficult to get large cuts like brisket. Pork is getting easier to find. Its sold in whole shoulder, butt, or cured ham is most common.They cure shoulders like they do hams. That's what my parents bought to feed all of us with 'cause it tastes like ham but was a lot cheaper than ham and we had a large family to feed.
Best way to fire up a WSM is a weed burner. Harbor Freight ~$35 You don't need a chimney. Concentrate the flame in 4 spots, and add the wood chunks on top. Should take you 8-12 mins to lighter up. I would also send back your Maverick thermometer and get yourself a thermopen. It is much more useful in probing meat for tenderness and temperature. I know its expensive, but it next to the smoker itself is the one piece of bbq equipment you will really need.
http://youtu.be/eKKDWbfCm-w
I personally disagree.... chimneys work great evenly lit coals.
The maverick or other pit monitor is essential. Doneness is best left to "the feel" and the maverick has a meat probe too. Pit temp dictates everything. Cook time, rubs, when/if to wrap, most everything, is affected by pit temp
Thermapens are a luxury. A $15 instant read takes temp in under ten seconds.