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Pork shoulder question

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    Pork shoulder question

    I want to smoke a pork shoulder with charcoal and finish it on the gas side of my grill. My thought was to use a snake pattern for a slow and low burn on the coals with wood chips. I have been able to keep that at 210 for 6 hrs. Then switch to to gas grill using one burner to keep temp at 220 (indirect heat) for another 8 hrs. Any thoughts or tips. I don't want to keep feeding the coals at night and I don't want to wrap it?
    Thank in advance

    #2
    Should work

    Comment


      #3
      MObbqJLH are you cooking a picnic or Boston butt? I think your plan will work, but with the snake method you should be able to cook on charcoal the entire time. I am assuming you are using a 22" Weber kettle. I've had no trouble holding temp on my son's 26" using the snake method. Picnics tend to be drier than butts, so wrapping may be a good idea. If you are using a different cooker my response mignt be different.

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      • mdotcda13
        mdotcda13 commented
        Editing a comment
        Boston butt, char-griller 50/50 I have always wrapped them but it's seems that I lose that smoky flavor when I wrap them. Wasn't sure if the gas burner would be different from straight coals. As far as taste or texture (dry).

      #4
      mdotcda13 is your cooker the one that is gas on one side and charcoal on the other side? If so I had one of those but never used the snake method. You might try something like Meathead's recommendation for a low and slow set up with a water pan to shield from the heat. I am not sure how long the charcoal,will go, but if I remember correctly it went longer than 6 hours on my son's kettle. I usually pull my Boston Butts at 200 internal temp double wrap in foil and put in a faux cambro for at least two hours before serving. It softens the bark some but retains the smokey flavor. Let me know how it turns out.

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      • SoonerBQuer
        SoonerBQuer commented
        Editing a comment
        +1 on the water pan. The humidity will certainly help keep the butt juicier. Be sure and run your cooker without the water pan after the food is done for a while. 30 mins - an hour to dry it out. No rust or mold.

      #5
      Yes it is the one with gas and charcoal. Thanks for you help.

      Comment


        #6
        Everyone's already directly given you good advice but "bro" get a smoker bro. I like the electronic pellet smokers but there is also something mystical to a wood smoker. I can't do a pork butt if it hasn't been smoked forever and you can open up to the world of briskett. I'm not saying you NEED a smoker but... you need a smoker. Xmas is coming up, thanksgiving, you ever smoked turkey. I did a turkey with a pan with drippings in it in the smoker. It was heaven man HEAVEN. Charcoal I like for steaks burgers ect. 4th of July fire it up!!! Smoker bro!

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