Carol pulled an 8+ pound pork shoulder out of the freezer for smoking starting on Friday. That’s a lot of pulled pork for two. Hoping to share.

2 thoughts on “

  1. What are you using for your smoker? Have you done this before? We have a large Big Green Egg.

    1. We have a Weber kettle, but I don’t use it for smoking. I may try that later. I have a Masterbuilt electric smoker that is very easy to use. Temp control is automatic. All I have to do is add wood chips to the burner every hour for the first few hours. I’ve never done one this big. Guessing it will take twelve hours at least to hit 200-205 internal temp, smoking at probably 230.

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