Free guide
The Weekend Smoke Guide
Your first pork shoulder, planned from Friday night to Saturday dinner. What to buy, how to season it, how to run the fire, what the stall is, and how to tell when it is done.
What is in it
- ShoppingWhich cut to ask for, how big, and how much it feeds.
- Friday night prepTrimming, a simple rub, and an overnight rest.
- An hour-by-hour SaturdayA realistic timeline for an 8 lb. shoulder at 250°F.
- Fire and smokeSteady heat and clean blue smoke, and what to do when it goes white.
- The stall and wrappingWhy the temperature stops climbing and how to get through it.
- Safe and doneUSDA's 145°F safe minimum versus the 195°F–205°F pull range.
- LeftoversCooling, storing and reheating to 165°F.
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