Quote:
Originally Posted by bizaro86
Prepare meat the same way, same rub, etc. Place on grill. Set smoker to 225F. Smoke until finished (I usually go to ~200F). I did this overnight Saturday into Sunday on my Traeger - I had a 9 lb pork shoulder and it took about 12 hours, so I put it on before bed and ate it for lunch. Thick bark from the rub, deep red smoke ring, soft moist meat inside.
You probably want to go fat side down (as the heat comes from below) for a pellet smoker, although opinions vary on that.
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That's kinda what I planned to do, but then got worried the meat would get dry because it didn't have the water pan. Will try this soon!