53 Moby Thesaurus words for miscellaneous: amalgamated, ambiguous, ambivalent, amphibious, assorted, blended, combined, complex, composite, compound, compounded, conglomerate, dappled, different, disparate, divergent, divers, diverse, diversified, eclectic, equivocal, fifty-fifty, half-and-half, heterogeneous, indiscriminate, intricate, ironic, ...
When the pit reaches operating temp, I usually smoke a pork shoulder at 250 degrees F, place the pork shoulder on the pit, and let it smoke for about one hour, bone side down. (The Fat will render and keep the pork shoulder moist if it is top while smoking) I do not turn or flip the shoulder during the cooking process.ake sure you have some brown sugar in your rub to add flavor. This also creates a nice bark on the pork shoulder. 3.Wrap the shoulder in plastic wrap, and refrigerate over night. 4. Take the pork shoulder out of the fridge about 1 hour before you are going to put it on the smoker.
Get your smoker up to proper temperature. I cook butts at 225 degrees and use seasoned Cherry Wood chunks for the smoke. The length of cooking can be a little tricky to figure out, but a good rule of thumb is 1 to 1 (hours of smoke per lb of meat).But I like to always have a meat thermometer handy and strictly go by internal temperature. You are shooting for an internal temperature of 195 degrees for perfect pulled pork.Once you have your butt on the smoker, its time to make your mop. The mop consists of a mixture of: 1  16 oz Vegetable Oil. cook butts at 225 degrees and use seasoned Cherry Wood chunks for the smoke. The length of cooking can be a little tricky to figure out, but a good rule of thumb is 1 to 1 (hours of smoke per lb of meat). But I like to always have a meat thermometer handy and strictly go by internal temperature.