Smoked a 2.75 pound pork shoulder today. Put a rub on it, smoked it at 250-300 for three hours, then wrapped it in aluminum foil for the last hour until it got to 195 degrees. Every hour or so, I’d douse it with a little mango juice/apple cider vinegar mix. I used the Slow-N-Sear and filled the trough and drip pan with water.
It wasn’t bad, especially after a dollop of homemade barbecue sauce, but I think I can do better. Any tips for keeping the shoulder roast moist so it falls apart easily? Should I dry brine it overnight? Marinate it?
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