Quick meat question

[Louie_Sausage]

I am getting ready to smoke a 4lb pork shoulder and was wondering if it should be brought to room temp first?

Reason I ask is cause I rarely see mention of doing this..... out of all the posts I've read I think I've seen it mentioned once. I have about a 12hr window here before some nasty weather rolls in, was planning to 4hr smoke then to the oven.

Is there a general rule?

Thanks!

[SoCalBuilder]

Louie - I don't think that the temp of the meat will keep the smoke from doing it's thing. Since you are going to transfer to the oven, then bringing down the Bradley temp with cold meat isn't a concern. So long as it isn't frozen, I think you are good to go.

[Louie_Sausage]

wow that was fast!

Thanks for the info!

[Tenpoint5]

Make sure that you dry the surface of the meat so it doesn't sweat. That is the purpose of letting the meat warm up some before putting it in the smoker. Like SoCal said since your finishing in the oven. You should be good to go with a shortened warming time.