T
TWQQ
Guest
Yep, so I've had it sitting in my freezer for a while, but now its time has come...I have a small (by US standards...) pork shoulder weighing in at 1.3kg (about 3lbs) ready to rock on Sunday.
I'm from England, but I live in Taiwan, so commercial rubs aren't really available in my neck of the woods. In the past, I've concocted my own rubs following various recipes from my BBQ books and from the internet, but this time I'm going main stream...
A good friend of mine recently returned home to Wisconsin, and on his return to TW he brought me some Smokey Jon's rub and sauce - as requested!
Anyway, I've cooked a pork shoulder in my oven before, but this is the first time on my modified ECB. I've cooked ribs and chickens on it, but it always seems to run too high for the ribs. This time I will be corking some of the extra holes in the charcoal pan - this should bring down the temp, right?
OK, so I'll be posting pron later, but for a 3lb pork shoulder what temp should I be going for, and for how long? Any tips or hints will be mucho appreciated! Thanks!
I'm from England, but I live in Taiwan, so commercial rubs aren't really available in my neck of the woods. In the past, I've concocted my own rubs following various recipes from my BBQ books and from the internet, but this time I'm going main stream...
A good friend of mine recently returned home to Wisconsin, and on his return to TW he brought me some Smokey Jon's rub and sauce - as requested!
Anyway, I've cooked a pork shoulder in my oven before, but this is the first time on my modified ECB. I've cooked ribs and chickens on it, but it always seems to run too high for the ribs. This time I will be corking some of the extra holes in the charcoal pan - this should bring down the temp, right?
OK, so I'll be posting pron later, but for a 3lb pork shoulder what temp should I be going for, and for how long? Any tips or hints will be mucho appreciated! Thanks!
