First butt

[viking611]

I smoked my first pork shoulder last night/today.  I put a tin pan below it and caught everything.  It was all burnt to a crisp when done.  No drippings or goodness to save. I had it filled with apple juice and water.  Clean up was easy though.  Any recommendations...

I'll post some photos soon.

[viking611]

https://twitter.com/tjb611/status/345989022600011776/photo/1

https://twitter.com/tjb611/status/345989272639266816/photo/1

[TedEbear]

Give us some more details on how you smoked it.  What was the cooking chamber temp?  What was the internal meat temp when you removed it?  What was the total cooking time?  How many hours did you apply smoke?

[beefmann]

great looking cook