I’m a rookie at this - real green. Grilled all my life but have never even attempted to smoke anything. But I got a WSM 14” for Christmas and I figured it was go time.
It wasn’t perfect but it did taste good.
- 2.5lb pork shoulder picnic roast (just me & the better half)
- rubbed w/ Rub Some Butt Carolina
- Weber briquettes
- mostly apple wood w/ a chunk of hickory
- 230-250 temp range
- 6 hours in smoker
- wrapped at 171 & finished in oven
Pretty sure I finished it too hot & fast in the over - was just a bit on the dry side. Still tasted outstanding. Ended up mixing in just a little Gates BBQ sauce and using it in breakfast burritos and they were a hit.
My next try will be better now that I have a better idea of what’s going on.
Thanks for all the info.
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