I'm new to smoking and would appreciate some advice folks. I have a shoulder of pork that I want to eat on Sunday evening. I like the idea of getting it to the pulled pork stage.
My set up is an Outdoor Chef gas Ascona with a Weber rotisserie. I have the cast iron flavouring pan that goes in the small funnel that they tell me can be used for smoking. The shoulder weighs 3.5kg
I was thinking of preparing it with a Memphis rub and then cooking it long and slow. A few questions though:
-Is that the best way to do it?
-What temperature should I be using and for how long? I was thinking of about 180-200C for 5-6 hours.
-Is it best to remove the skin and leave a layer of fat or cook it just as it is.
-Will wood dust in the cast iron pan (soaked first of course) work for smoking at those temperatures or does it need to be higher?
Any suggestions gratefully received