Hi forum,
Here it is my first pork shoulder, rubbed in, pepper, salt, little paprika, onion powder and garlic powder.
Well it was going to be a picture! Can not seem to up load?
On the way home Friday, took a detour to check out a piece of machinery and came across a Friday garage sale, and guess what they had still in a box for $30.00, "weber style kettle, tongs, charcoal and gas mate temp probe" so jumped on it, well not physically.
Went to local butchers, got a 3.5 kg shoulder for $9 kg, and raced home.
Got home, put it together, lite some charcoal, placed a somewhat snake in the bottom, (charcoal was a little small, really small pieces), placed some hickory chunks on the snake and made the rub.
Got it some what stable between 100 and 127 deg
Put it on at 6:30 ish and tried to forgot about.
Temp probe 11 deg in meat
Woke up to a smell of some thing special, and it was, temp probe 97 internal and pit still warm to hot, quite Lilkely not the best pit cook by others but it was the best I have had in a long time.
Cheers to all who added to this forum, without the willingness to share and openly discuss your tips and techniques, I would still be wondering.
Thanks Dom
First pork shoulder
First pork shoulder
Last edited by Caveman on Sun Jun 14, 2015 3:17 pm, edited 2 times in total.
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- Location: Perth WA
Re: First pork shoulder
Common Sense is so rare these days it should be a Super Power!
Re: First pork shoulder
On to it,
Re: First pork shoulder
Nice work, looks like it was a decent feed!