Quote:
Originally Posted by barkerw
I'm gonna finish my UDS this saturday and i wanted to make dinner on sunday with it. We have a Pork Shoulder Roast in the freezer i thought i'd use. Now i like to build things but honestly I don't know much about cooking a roast. I had some questions.
Can anyone tell me what temp to maintain and for roughly how long on this?
What should the internal temp read when its done?
Should i do some kind of rub on it saturday or earlier or whats a good way to prepare this?
Is this type of meat going to give me pulled pork or do we just slice it and eat it?
Can this be my seasoning smoke or do i have to do a dry run first with it?
Please help a newb out  |
Comin' in a bit late here, but I wholeheartedly recommend Chris Lilly's recipe, smoked over apple wood. INCREDIBLE. Search the forum for his name and you'll find it.
__________________
Char-Broil Commercial Series Gasser, ECB, MECO 4400 charcoal grill, 22.5" OTS, UDS built 3/20/2010 ([URL="http://www.bbq-brethren.com/forum/album.php?albumid=291"]Pics[/URL], [url="http://www.youtube.com/watch?v=bCyKypslPhs"]Video[/url])
Maverick ET-7 and ET-73, home-built 18A sous vide temperature controller
IMBAS Certified MOINK Baller
My blog: [url="http://think-create-eat.blogspot.com"] THINK + CREATE + EAT[/url] - [URL="http://www.facebook.com/pages/THINK-CREATE-EAT/115706441783448"]"Like" on Facebook[/URL]
[B][COLOR=red]"Meat: It's what's for dinner. And lunch, breakfast, dessert..."[/COLOR][/B]
|
