Here's what I was going to do. Appreciate any advice on modifications/improvements.
Have a 3lb pork shoulder that I've been dry brining since Tuesday night. Tonight will put in the bath at 158 for 24 hours. Friday night will shock the pork. Saturday morning will fire up the WSM with lump and add cherry, peach, and apple wood. Add the rub, then cook at 225 degrees until the IT is in the 150s. Pull, shred, and enjoy. Questions I already have:
1. Will I have to hold the pork in faux cambro before pulling, or is it ready to go right out of the smoker?
2. What if I don't have good bark by 158? Should I pull it regardless so I don't go above the sous vide temp?
3. About how long should I expect the pork to be on the smoker?
What else am I missing? Thank you everyone for all the advice and knowledge!
Have a 3lb pork shoulder that I've been dry brining since Tuesday night. Tonight will put in the bath at 158 for 24 hours. Friday night will shock the pork. Saturday morning will fire up the WSM with lump and add cherry, peach, and apple wood. Add the rub, then cook at 225 degrees until the IT is in the 150s. Pull, shred, and enjoy. Questions I already have:
1. Will I have to hold the pork in faux cambro before pulling, or is it ready to go right out of the smoker?
2. What if I don't have good bark by 158? Should I pull it regardless so I don't go above the sous vide temp?
3. About how long should I expect the pork to be on the smoker?
What else am I missing? Thank you everyone for all the advice and knowledge!
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