Is the pink curing salt strictly for the "pink ring" or does it contribute to the flavor? I'm making my first one and had to make the brine with everything but the pink curing salt (don't have). Don't really care about the lack of a ring but is it important otherwise? If I HAD to, I could go and buy it - assuming most grocery stores in San Diego carry it?
My pork "shoulder" is 5# - butcher said they are "interchangeable" (butt vs. shoulder) and the same, as far as he is concerned (I'm not convinced from the remarks here). To eat at 6:30'ish tomorrow night (Monday), what time should I put it in the smoker? I DON'T have an auger yet so I WILL have to use my thermometer with the wire to read the meat temp. Perhaps I should insert this wire & probe thru the hole so I don't have to open the door? But, will that "melt" the plastic base that encases the temp. read-out (or affect the temp. electronics) if it sits on top of smoker?
ETA: I would like the nat'l drippings from the brined & seasoned meat to use to pour over the pulled pork. Can I smoke in an alum. pan either entirely or perhaps when it's half-way done? If so, at what point can I put into a pan so the drippings accumulate?
