My buddies and I are going to smoke some meats this weekend. I was put in charge of smoking the pork shoulder. To be honest, I really do not know too much about doing it. I know there are some pros on here.
Can anyone provide me some directions on what I should do to prep, seasonings they think are good and how long to cook it, flip it (If needed) and at what degree?
This is a charcoal smoker.
Real green cat here when it comes to smoking meats, but looking forward to getting into it. Any advice would be really appreciated.
Can anyone provide me some directions on what I should do to prep, seasonings they think are good and how long to cook it, flip it (If needed) and at what degree?
This is a charcoal smoker.
Real green cat here when it comes to smoking meats, but looking forward to getting into it. Any advice would be really appreciated.
