We smoked a brisket and lamb shoulder this weekend — basic salt & pepper rub, smoked with fruit wood, then brought inside to finish cooking. We’re going to order some butcher paper to see what that’s like because wrapping it always gets the bark soggy!
We spent a lot of time smoking a pork shoulder yesterday — and now have a rule about smoking food … if it’s after noon? Don’t bother starting — it’s pretty reliably a ten hour undertaking and having food finish up at 1AM sucks.
Smoked using maple wood chips at 200F for about 2 hours, then at 235F for many more hours — until the internal temperature was about 180F. We had it cubano-style with pickles, Swiss cheese, and freshly baked rolls. And quick pickled cabbage on the side.
