Malcom’s great. Check out the ATBBQ Youtube channel, too.
I don’t find it’s necessary to bring meats to room temp, but it probably shaves off some overall time cooking. I think I get a better bark and deeper smoke ring when I start it cold. Once the meat hits 170 the smoke ring formations stops. Don’t get hung up on that because the smoke ring doesn’t directly translate to better flavor or anything else. It just looks cool.
Don’t get hung up on the temp to say when something is done. I poke the meat with a toothpick or probe thermometer and there should be almost no resistance going in and even less pulling out. I like the Thermapen from Thermoworks.
When picking out a pork shoulder, I check the side opposite the blade bone and look for one with a nice “money muscle”. It’s the tubular muscle with fat grains running long ways and is the best part, IMO.
If you have a Costco near you, they sell awesome prime briskets. I find they are much easier to do than a choice grade and cook faster. At the Costco near me the prime ones go between $50-60 for about a #16 packer.
Most importantly, have fun and stay hydrated with your favorite adult beverage. Lastly, save yourself the stress and start cooking earlier than you think. Once the vultures start circling the pit if the meat’s not done when they’re ready to eat, you’ll be inclined to pull it before it’s done. It’s better to rest finished bbq in a low oven or inside a cooler than to have to lay a beat down on one of your guests, or worse, to serve it before it’s time.
Really good advice here–especially starting earlier than you think. You can keep food wrapped in towels and in a cooler for a long time.
