Hey all. Not a heck of a lot here y'all haven't seen before, but it sure came out tasty!
I was experimenting a little here. I've never actually done the "low-n-slow" and wanted to try it just for kicks really, see if there was any noticeable difference. So for this cook I wanted to maintain cook temps of 225-230, I usually cook in the 275-325 range. In the end, I didn't notice any difference in the outcome.
Started with a little pork shoulder roast, just about 7#, and put a nice coating of SM Spicy Apple and Bone Suckin' rubs.
Prepped the Kettle using the snake/ring of fire method. This is the first time I took the time to lay out the briquets so purdy
. Interestingly enough, it made a big difference in maintaining a constant temp. usually I just spread the briquets out so they look somewhat "even", but it does work better to lay them out like this. You can see, I used three rows for this and the temps stayed rock solid between 225-235 and lasted seven hours, and that burned right to the end of the "snake". Used a little Apple wood for smoke.
Roast is on!
Closed up the Kettle and didn't peak til I had an IT of 165. In the mean while, prepped some sides.
Here we are at 165 IT.
Foiled and brought it to an IT of 198 before I peaked again. It probed tender so off to the cooler for a couple hours. Came outta the foil looking like this
Was a little surprised by all the broth as I did not add anything when I wrapped.......but wow, the pork was juicy and delicious.
boy what a great dinner.
Thanks for looking!
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.