smokingmeats
Knows what a fatty is.
Smoking a couple of pork shoulders and 4 chuck roasts for my brothers diaper keg this evening.
Threw the BONELESS pork shoulders on at 930 this morning. About 5 hours in they have a mahogany color to them but have yet to form that nice, dark bark.
I was planning to foil in about a hour, and then cook foiled for the last 3 hours, but am unsure now due to the lack of bark.
Have any of you cooked a boneless pork shoulder before? Is it any different than a bone in?
The chuck roasts have been cooking for about 2 hours. My plan for the chuck roast is to toss them, onions and beef broth in a cooking pan cover with foil in about 2 hours. Then let them cook in the cooking pan for the last 3 hours.
Thoughts?
Threw the BONELESS pork shoulders on at 930 this morning. About 5 hours in they have a mahogany color to them but have yet to form that nice, dark bark.
I was planning to foil in about a hour, and then cook foiled for the last 3 hours, but am unsure now due to the lack of bark.
Have any of you cooked a boneless pork shoulder before? Is it any different than a bone in?
The chuck roasts have been cooking for about 2 hours. My plan for the chuck roast is to toss them, onions and beef broth in a cooking pan cover with foil in about 2 hours. Then let them cook in the cooking pan for the last 3 hours.
Thoughts?
