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Old 07-11-2014, 09:26 PM
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Red Bullets Red Bullets is offline
 
Join Date: Oct 2010
Location: central Alberta
Posts: 12,627
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I don't think you should be putting any insulation inside of a smoker.


You could probably do the shoulder in the BBQ from start to finish. Add smoke to your BBQ for a while. There's a million recipes online. Smoked meat forums too.

Smoking a pork shoulder in the smoker can take a long time and could require injecting the shoulder with brine too. Smoking till you get 140 temp internal in the smoker and then finishing off in foil in a oven or BBQ till it gets to 203 degrees. Don't oversmoke.
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Last edited by Red Bullets; 07-11-2014 at 09:39 PM.
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