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First time pork shoulder this weekend, looking for a little advice, or some corrections…<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
Pork shoulder bone in 11 lbs
Going to brine for ~10 hours?? (water/apple juice/sugar/salt, mix)
Homemade rub (I usually wing it and make my own, but any suggestions for a shoulder would be great, and I cannot purchase Dizzy products here)
Sounds like 1.5 hours/lb is suggested. Also, will I need to add more lump throughout the night on a 15-17 hour cook at this temp
Dome temp 250-275?
Wrap for 2-3 hours when internal temp hits 200F?
Biggest question I have here, unless there is objections on the above is, should I inject or not? And if so, what should I inject with?
Any feedback is appreciated as always.