Recent content by Hoover

After multiple attempts at smoking some slabs of baby backs (always came out too dry), I finally nailed it. Cooked ‘em at 225 with 3.5 oz of apple wood for 5 hours and 20 min. Ditched the thermometer for the eye and toothpick test and when I dug in they were falling off the bone and perfectly...

Ok, I’m psyched to take on my first 7 lb. pork shoulder tomorrow morning! Any tips on cooking temp, wood choice and cook time? Just trying to get my arms around what I can expect. Thinking of cooking to 197 degrees. Look forward to your collective thoughts and reporting back!