I use Wegmans brand Lump Charcoal in my smoker, its CLOSE to my house, they almost always have it. It seams to burn nice, not too much leftover ash.
Seasoning - My rub is usually a seasoning that my wife came up with, brown sugar based. I have found great rewards with Brining my Pulled Pork and required for my Brisket. SOO moist and juicy!
My smoker
I also brine in a seasoned bath, including some meat tenderizing salt. I may try doing injections next time I do a shoulder as well.
Is there much of a point to injecting if you bring for 24hrs?
“SOMEONE SAY STEAK?”
I’ve said this several times and wondering if it has been done yet by anyone other than me. Cut up Sirloin steak marinade with ketchup, Coca cola, and Italian Dressing. Equal Parts. Let it sit over a day or 2.
I only brine for 12hrs max, and I think I can get a better flavor throughout the cooking process with injection
