My wife got me a pit boss pellet smoker for Crimmus. I've already burned it off per the manual (yes, I read the manual.
I have a whole wild pork shoulder thawing in the fridge. And by whole, I mean it even includes the shank. It's been in there two days. It's already seasoned, but I'll doctor it up a little more.
How should I go about cooking this thing, once I get the smoker preheated, per the manual?
I have a whole wild pork shoulder thawing in the fridge. And by whole, I mean it even includes the shank. It's been in there two days. It's already seasoned, but I'll doctor it up a little more.
How should I go about cooking this thing, once I get the smoker preheated, per the manual?