- Joined
- Oct 18, 2011
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- 6,070
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- Location
- Glasgow, Scotland
- Website
- www.petecrawford.co.uk
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Today I picked up a full shoulder of pork from our local butcher. It tipped the scales at 10.5kg and it's been my first attempt at smoking a hunk of meat that big.
Did a dry rub with smoked paprika, brown sugar, thyme, oregano, garic powder and onion powder. Got it in the smoker at 3pm this afternoon and after 11 hours it's nearly ready. Seems a bit quick to me (I was reconing it would take 20-24hrs) and I also recon I could have controlled the temperature a bit better. I recon my positioning on the grill was too far forward from my temp gauge and despite my homemade baffle it's been cooking at a higher temperature than I intended to be done so quick. It's pretty tasty already but just waiting now for the middle section to tip into the 180-200F range. Smoking a joint this big is s totally different prospect to the little ones of 5-6kg I'm used to though next time will be better.
Well, every day is a school day!
The Meat
Dry Rub
On the BBQ
And ready to pull!
Did a dry rub with smoked paprika, brown sugar, thyme, oregano, garic powder and onion powder. Got it in the smoker at 3pm this afternoon and after 11 hours it's nearly ready. Seems a bit quick to me (I was reconing it would take 20-24hrs) and I also recon I could have controlled the temperature a bit better. I recon my positioning on the grill was too far forward from my temp gauge and despite my homemade baffle it's been cooking at a higher temperature than I intended to be done so quick. It's pretty tasty already but just waiting now for the middle section to tip into the 180-200F range. Smoking a joint this big is s totally different prospect to the little ones of 5-6kg I'm used to though next time will be better.
Well, every day is a school day!
The Meat
Dry Rub
On the BBQ
And ready to pull!
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