Wanting to make some pulled pork for Memorial Day. Found this nice 7 lb pork shoulder. We have a pit boss pellet smoker.
What now??
by Educational_Radio_29
5 Comments
kurtisbmusic
Take it out, pat it dry, season it and smoke it tomorrow.
mtrbiknut
Don’t overthink it, don’t overcook it, don’t open the lid until it’s near done.They are very forgiving so don’t fret. Pull it when the thickest part reaches temp.
Oh- and use an aftermarket thermometer since lots of included probes seem to be inaccurate.
Technical_Newt6494
Low and slow. Keep the bone in until it’s done.
jimjim1234567890
I just did two today. Used meat church “the gospel” rub. Turned out great.
doogievlg
Set grill to 250. Put a thermometer in it and when it says 205 slide the probe in. If it has no resistance then take it off and set it on the counter for an hour. If it’s hard to push in then keep cooking.
5 Comments
Take it out, pat it dry, season it and smoke it tomorrow.
Don’t overthink it, don’t overcook it, don’t open the lid until it’s near done.They are very forgiving so don’t fret. Pull it when the thickest part reaches temp.
Oh- and use an aftermarket thermometer since lots of included probes seem to be inaccurate.
Low and slow. Keep the bone in until it’s done.
I just did two today. Used meat church “the gospel” rub. Turned out great.
Set grill to 250. Put a thermometer in it and when it says 205 slide the probe in. If it has no resistance then take it off and set it on the counter for an hour. If it’s hard to push in then keep cooking.
7 lbs but at 250 will probably take 10-13 hours.