First smoke was last week, baby back ribs. Results, ribs were a 5 out of 10. Too spicy (too much rub, mixed two kinds) and some parts were tough and some were tender, so end result, some parts were good some weren't so good.
Last night I bought 14.3lbs of boneless pork shoulder from Costco.
I did a light coat of mustard and apply some rub. (I bought some from Waldo's BBQ in Gilbert AZ) Sorry, I had to. I like their Ribs so I figured I'd try their rub.
So anyhow, I got the smoker started and up to temp by 8pm last night. I then checked around the forum to make sure I didn't miss any minor/major details for cooking this meat. I came to the conclusion that it would take 14-21 hours to smoke it.
I used hickory and a small amount of mesquite wood. I started the smoking at about 8:30pm. I woke up at 3am (5 month old), added more wood and water to the pans, I check the meat thermometer and it was at 170 already. I figured uh no this will get done sooner than I thought. I did recall that there is a plateau and that it could still be a few more hours til the plateau breaks. Went back to bed, then at 5:45, my 5 month old woke me up again so I got up to check the smoker and sure enought it was done. My meet thermometer showed 190+ so I shut off the smoker. I took the shoulders out and wrapped in tinfoil, which I ran out of, but substituted with plastic wrap. I then left them in the smoker (still warm) for two more hours.
End results at 8:30am
Smoke between 225-250 all night
Decided to start pulling apart and it just fell apart.
I couldn't help but eat some too. I give this a 10/10
Now, did this smoke go faster because it was boneless? I assume so because there were lots of cuts into the meat.