Smoked my first pulled pork yesterday - a 3.6 pound picnic shoulder (a.k.a., a callie roast, here in SW Illinois) on the indirect side of a Weber propane grill using mesquite chips. I dry brined it for 24 hours and did a riff on Memphis Dust - swapping coriander for cumin, adding a lot more garlic. I just let the roast sit through the stall. According to Meathead's hints, I expected the roast to be finished in about 4-1/2 hours but, at 8.5 hours at a grill temp averaging of 237F, the roast was still only 200F when I pulled it because of hunger and a thunderstorm. It was positively wonderful - as good as any we've ever had in restaurants here around St. Louis.
What I learned - put a disposable container under the roast to catch the drippings.
Questions:
What I learned - put a disposable container under the roast to catch the drippings.
Questions:
- Why did this small roast take so long? Or did it - was this a "normal" amount of time.
- The meat was tasty, but a bit drier than anticipated. I did not have a water reservoir in the grill - should I?
- I did not add additional chips - should I have?
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