My wife is on her way home with my new cookshack for fathers day.
I cant wait to get started smoking. I have been reading so much that I have confused myself some. Everything is starting to run together. Please correct me if I am wrong.
First I seanson the cookshack with 6 oz of wood and nothing esle. Then cook a nice big pork butt. (She is stopping to get a butt also)
I put on my rub and let it sit in the fridge overnight? Will it hurt for it to sit with the rub on for a couple of days? Then smoke with 4-6 oz of hickory for about 1-2 hours per pound or until internal temp of the meat is 190-200(plan on pulling the pork)Start with a lower temp 185-200 and then turn up the heat from there to 225?
I read about okies vinegar mop and it sounds great?When do I add that? During cooking or after I have pulled it. If it is after it is pulled how much do you add?
Any tips and advice is much welcomed. This will be my first smoke ever.