I have a 6 lb shoulder roast which I am planning to slow smoke on my Weber 22" Kettle with the SnS deluxe. I am still quite new at slow and low smoking and have not attempted this before. I am not sure where to begin and what the best method is to hopefully end up with something that is both edible and enjoyable. I have followed Troutman's primer on short ribs and that turned out really well and I am hoping that someone might have something along those lines for a shoulder roast. If not a complete a to z write up then some hints and advice that will be helpful
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Help and advice for first time pork shoulder roast
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Meathead has a great write up on the free site. I’ve found on my kettle it takes a bit longer than he says in his write up though, if cooking at 225.
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Founding Member
- Jul 2014
- 5569
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
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Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
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PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
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Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
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Club Member
- Nov 2015
- 4701
- The Great State of Jefferson
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24X40 Lone Star Grillz offset smoker
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Ya got this, joeeless ...no worries, Brother!
It's all personal preference, of course, but I prefers to roll my cookers along, bout 275°; gits stuff done summat sooner, still moist an tender...
If'n it involved any NASA intervention, then I reckon this ol Hillbilly wouldn't be cookin me no pork butts lol
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Charter Member
- Sep 2014
- 493
- Western Springs, IL
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Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
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Associate Dean at Chicago area university
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I woke up early this morning, 6 am (which is very early for a retiree), hurried through the wake up routine, started the SnS and finally put the shoulder roast on at 7:10. For the first 6 hours or so, the temperature remained pretty steady between 235 to 245. Stall occurred around 160 and I just let it go without wrapping. After I checked the roast at 6 hours, the kettle temperature started spiking and kept going up to 300. I managed to get control of it finally and brought it back down to around 250. I continued to check each hour and at 8 hours, the kettle went crazy. It got up to 315 and I tried whatever I could to bring it down but it kept me standing around for the next hour trying to keep it down. At 9 hours, the IT was 199 and I checked for 'doneness'. The bone did not seem loose enough so I left it on for another hour. Finally took it off after 10 hours with the IT 206. Because we were not going to eat for a couple more hours, I wrapped in foil, covered with a couple of towels and put it in the cooler for an hour and a half. When I took it out, it was still hot and i pulled the pork. I had bought some brioche hamburger buns and dinner was really outstanding. Meathead, you hit the nail on the head with your recipe. I did take a couple of pictures along the way, after 3, 6 and 8 hours and finally the end product
Once again, thanks to everyone for your help, comments and encouragement
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7191
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
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2 Driver Cables
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3 1/2 inch Paring Knife
You're running with the big dogs now, after that perfect cook. Congrats! You can't go wrong with Meathead's recipes.
Enjoy the leftovers.
Kathryn
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