pork shoulder makes a better cut of meat to smoke. where I last worked we would smoke 2 - 4 shoulders every other day and then braise them in beer over night in the ovens. delicious pulled pork.
if you have a charcol gril you add smoke flavor by adding wood chips to the hot coals and pulling the lid down to stifle the fire and trap the smoke. not gonna get a traditional smoke ring in the meat this way but you will get a mild smoke flavor off the meat. look for posts by Maryb and BDL smoking meat has been discussed here several times and lots good tips.
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