The Smoking Thread

Turned out pretty good - I think it needs more smokey goodness so I'm ordering a smoke tube.

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Vades said:
Nice!
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Took longer than anticipated. 5h41 in the traegar to get it up to 70c and then another 2h48 wrapped in the oven to bring it home.

It could have done with a coupe hours in the cooler but I was too hungry by that stage.
 
bwana said:
Took longer than anticipated. 5h41 in the traegar to get it up to 70c and then another 2h48 wrapped in the oven to bring it home.

It could have done with a coupe hours in the cooler but I was too hungry by that stage.
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I know that story... each piece of meat is different, sometimes what was predicted to be a quicker cook can take way longer, and vice versa.

For the larger pork cuts like shoulder (Boston butt) I remove the skin so that I get good bark on all sides. The meat doesn't need to be shielded i.mo. as pork is fatty and very forgiving with long cooks. I do spritz though, throughout the cook before wrapping.
 
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