225° or 250° is the usual recommendation for bone in pork shoulder, and that usually runs me 10 hours. 300° is speed demon territory but would still be 6-8 hours depending on the weight
Its 3am, I'm alone in my garage, and im pretty sure the noise I made when he squished the meat will have my neighbours questioning me in the morning. Cheers bro
Hello you tell us to let it set for 1 hour but how long on direct heat 2 hours then 2 hours in covered foil pan meat is not cheap and it's embarrassing to put it off early and it's not done please help thanks
this is such a good piece of meat. Why do you shred and destroy it? Pulled pork looks horrible. Slices have the same taste and look a lot nicer. Don't do it
Y'all making recipes of recipes that y'all watched on RU-vid like it was your recipe. That's what happens when you can't and never knew how to cook and then all of a sudden the pandemic hits and they're all giving you the same recipe and it's basic
Does noone on youtube know how to prep the night before. I mean seriously. If you season it the night before and wrap the juices will cause the seasoning to stick and add a little more in the am before you start cooking cmon do better from one dad to another
I wonder, i've seen someone turn a steak into basically a waffle fry. (Cut halfway through 45 degrees to the grain on one side and then flip and do the other perpendicular.) I often wonder how big a meat cut that would work well with given the other smoking and barbecue techniques. Just accordion it out, drench it and smoke it.
