First smoke: Pork shoulder was good but could be better.
I bought a little over 14lbs of pork shoulder from Costco to have a try at my first smoke.
My first mistake was not realizing it was boneless but also it came in two pieces.
The night before I scored the fat and added yellow mustard as a binder and seasoned it with famous Dave’s rib rub
I started cooking them at 250 degrees. When the pieces hit 160, I put them in trays with a little apple cider vinegar at the bottom and covered in foil. I upped the heat to 275. Once they hit 200, and the probe felt like it could slide in and out easily, I pulled them. I wrapped them in foil and sat them in my oven (I didn’t have a cooler to use) until they hit 140ish.
Some pieces are fantastic. Some are more dry than I anticipated. I’m sure I made a number of mistakes along the way and I’m open to fixing them. Advice is greatly appreciated!