Quote:
Originally Posted by mosesbotbol
Do you baste them or glaze them for the last 45 minutes? I try not to baste very often, "Looking is not cooking" adadge. Looks nice. My friend recently bought the same smoker.
Certainly looks yummy, good job!
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I haven't ever seen a reason to baste the pork shoulders. There is so much fat and connective tissue in them that they stay pretty juicy. Now with ribs I will spray them with apple juice during the cook to keep them juicy.
Usually with the pork shoulder, the lid is opened maybe 3 times or so during the cook. I have been pleased with my WSM. It almost makes it too easy to make good BBQ.