Hi guys, on to my second smoke, trying pulled pork for the first time tomorrow.
Ok, so I asked my local butter for pork shoulder and hold him it was for pulled pork, the photos are of the piece he gave me, weighs 6.5 pounds. Have no real clue if that's a) the right cut of meat and b) if the size is ok?
I will also be doing ribs (Costco packs, so not massive, but did these for my first smoke and were great) but did also get some belly pork with ribs for more meat.
Now, I was going to get up real early, say 6 am to start. I expect I'll be hanging on until that bone in the shoulder comes free? The ribs I have no problem doing, but should I take into account the shoulder bring in there and give tubs longer than I did last time which was shy of three hours?
I have seen on here people removing butt and placing in cooler if it's ready early.......erm can someone explain that, I mean I assume a cooler box right, that you would usually keep beers cool on a picnic?
Ok, so I asked my local butter for pork shoulder and hold him it was for pulled pork, the photos are of the piece he gave me, weighs 6.5 pounds. Have no real clue if that's a) the right cut of meat and b) if the size is ok?
I will also be doing ribs (Costco packs, so not massive, but did these for my first smoke and were great) but did also get some belly pork with ribs for more meat.
Now, I was going to get up real early, say 6 am to start. I expect I'll be hanging on until that bone in the shoulder comes free? The ribs I have no problem doing, but should I take into account the shoulder bring in there and give tubs longer than I did last time which was shy of three hours?
I have seen on here people removing butt and placing in cooler if it's ready early.......erm can someone explain that, I mean I assume a cooler box right, that you would usually keep beers cool on a picnic?