Did the last pork shoulder that way. I used oilive oil and just enough lemon juice to get that hint of flavor. Rubbed liquid on first then S&P and a breif sprinkle of Garlic salt. 5 hrs on 225, let sit 20-30 min. Cut with a butter knife, nice smoke ring, blah, blah, rah, rah. 2 weeks ago decided to throw some bricks wrapped in foil inside the base for cooler weather.
Helpful Hints OR Warning.
1- holds temp much better when you open to baste or remove an item.
2- Noticed since the bricks added at same temps we have cooked before. Meats are cooking faster / shorter time period before hitting desired temp. Going to drop 25 * across the board and monitor temp / time .
Spouse has hung a few tarps across the awning we have for winter cooking. Hoping something to buffer any wind and colder temps helps. With the spouse full tilt cooking using the smoker, be a shame to stop for a little snow
