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re: Smokehouse/BBQ restaurant quality pork shoulder at home
Posted on 9/13/21 at 2:11 pm to TDTOM
Posted on 9/13/21 at 2:11 pm to TDTOM
Try and max it at 225F, make sure to use the larger chunks from the bag and use 4-5 of them.
I usually put on on the hot coals after I get to temp before throwing the pork on and then I stagger the rest out around the center.
If you put them on the outside edges of the coals, then they'll never catch before you get to the stall point before wrapping
I usually put on on the hot coals after I get to temp before throwing the pork on and then I stagger the rest out around the center.
If you put them on the outside edges of the coals, then they'll never catch before you get to the stall point before wrapping
Posted on 9/13/21 at 2:22 pm to bluebarracuda
A great resource for information on any type/question on barbecue or grilling is amazingribs.com
LOTS of information! (not unlike posing your question on a forum where you will get all kinds of feedback - much of it contradictory)
LOTS of information! (not unlike posing your question on a forum where you will get all kinds of feedback - much of it contradictory)
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