Smoked pork shoulder, first try.
Looks good. I have a Pit Boss pellet smoker and some of those cooks can take a long time. In the first few hours the smoke flavors the meat. The rest of the time is just the cooking. I usually turn mine to 225-250 and wrap it in foil to finish it to 200-210 internal temp to render the internal fat. The rest is important. Wrap it in foil and towels for a hour or two.
Looks good. I have a Pit Boss pellet smoker and some of those cooks can take a long time. In the first few hours the smoke flavors the meat. The rest of the time is just the cooking. I usually turn mine to 225-250 and wrap it in foil to finish it to 200-210 internal temp to render the internal fat. The rest is important. Wrap it in foil and towels for a hour or two.
