this post was submitted on 14 Jun 2023
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Smoking
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Hah - I've got one in my Pit Boss as I type this. The best thing about a pork shoulder as the first smoke is that it smokes for a while and gets a good first seasoning in the smoker. I've always heard an hour to an hour and a half per pound, I usually plan on the longer side and then if it's done early wrap it in foil and then beach towels and throw it in a cooler and let it rest until I'm ready, the foil-beach towel-insulated cooler combination keeps it hot.
Do you wrap in the smoker at the stall? I don't for pork butt.
Usually no, but late yesterday I did hoping to speed things up. Not sure it helped haha. I threw a pan of baked beans under it at some point to catch drippings and that was a good decision.