Hi from the UK

[FireMan]

Welcome, yer already better, yessir! Continue to make yer wife happy, eat good & have fun!

[tbob4]

Hello from Chico, CA.

[Mr. Bones]

Howdy from Kansas Territory, Welcome to Th Pit!

Lookin forward to learnin along with, an from ya!

[Stuey1515]

Welcome from Oz, you will like it here

[Soonerpop]

Hello from north Texas. Good luck with the quest for something new. Just remember it’s just the next, not the last.

[Whiskeyman53]

Welcome to the pit from the bbq capital of New England, Massachusetts.

[WI Bubba]

Welcome from Wisconsin. Glad you could us!

[NCSmokin]

Welcome from North Carolina!

[DavidNorcross]

Welcome from Virginia!

[Oakgrovebacon]

Welcome to the pit from Southern Illinois!

[Tomaron]

Hi again, Sorry if I get this in the wrong place, but it didn't seem like I was allowed to post in "Show us what you're cooking", but then that might be the wrong place too. As it is finally warmer outside and we are allowed to meet in the gardens in the UK (Rule of 6, but still!) I decided to go for a Pork Shoulder. I had a very interesting conversation with my butcher who eventually worked out what I wanted (note to you Brits out there, saying Pork Butt in a butcher shop runs you the risk of looking like an idiot).

Anyway, I fired up my smoker and gave it a go. Started with charcoal to get the smoker warm and then added some wood. (I get mine from Grilling Wood, the guys there are absolutely incredible. You can check them out on Amazon UK.)

I was struggling a bit with the temperature for the 6 and a bit hours it took before wrapping (probably averaged closer to 300 than 250F). After wrapping in foil I just removed it from the smoker and finished it at 300 in the oven. I know that's cheating slightly, but on a cheap offset like mine fire management for no benefit seemed like too much of a pain and taking a lot of time I could instead spend with my son.

Here are some pictures:





I served this with a Vinegar-based Carolina Mop Sauce from Meatheads book in Baguettes. (I've omitted the pictures of those because quite frankly they look incredibly bland.) The people who were lucky enough to have a taste gave some very strong positive feedback. I think next time I'll make 2, double the yield for no extra work.

If you have any questions, comments or suggestions on improvements, please don't be shy!

[RonB]

Congrats on a successful cook. That butt looks great.

[Elton's BBQ]

Perfectly done!

[Soonerpop]

Looks great! Yum!

[Old Glory]

Welcome Aboard from North Shore MA!

[Donw]

Great looking cook, and we know you did well just seeing that clean bone pulled from the shoulder. Pork shoulders do well cooking at higher temperatures. And, finishing in the oven is not cheating. You have already gotten all the smoke and flavor you can in the smoker. Why waste time and fuel when the oven can do a fantastic job of getting the meat to the finish line.

[ItsAllGoneToTheDogs]

I lived in Cambridgeshire for 4 years, welcome to the pit! BTW I'm pretty sure I saw an ad recently that said you can get PK grills in the UK, might be a good option. My grill I had there rusted out after 2 years, but it may have been more a cheap grill than the climate

[Elton's BBQ]

Welcome to the Pit!
Cheers from Norway