This is not your pork!
is one Smokin' Farker
Wow, it has been close to 4 months since my last cook. It's a slow Qing year for me, work prevents me from following that passion. But then the time comes when one can not stand it any more without the Porkjes, and last weekend that point has been reached. My wife and & I are actually on a low-carb diet, so what better than a lot of beef & pork (but without the self made pita). So here we go:
A nice large pork shoulder roast without bone with speck in a self made general purpose rub
Outside temperature is close to winter and it was raining, a full chimney with Natural Lemon Tree Lump Charcoal helps
A single small piece of Mesquite buried in the middle
Our "Essence of Q" sauce in low-carb edition with a hint of Whiskey on the lower grate, waiting for the juices from the pork
Untreated speck facing downwards
I really should have tried to keep it unfoiled, those dark pieces were heavenly cook-treats, crispy flavor bombs, but with IT 165°F after a little more than 3 hours I foiled it in quite some apple juice.
The whole cook was finished at IT 195°F after a little more than 5 hours, then it went into the oven to rest.
It looked kind of crispy, but it wasn't, this time I omitted the re-crisping in the oven, as that shoulder was really large and would have not made it in one piece. The Mesquite smoke ring was exceptional, and not too much (as it is often mentioned that Mesquite does not go all that well with pork).
This shoulder was unusually fatty, and I really should have tried to finally get it right without foiling.
After 3 hours at IT 165°F it looked just right from the outside, but surely wasn't ready on the inside. Any hint on how I should have proceeded at that point without foiling? Maybe only cover loosely with foil, or better no foil at all?
A nice large pork shoulder roast without bone with speck in a self made general purpose rub
Outside temperature is close to winter and it was raining, a full chimney with Natural Lemon Tree Lump Charcoal helps
A single small piece of Mesquite buried in the middle
Our "Essence of Q" sauce in low-carb edition with a hint of Whiskey on the lower grate, waiting for the juices from the pork
Untreated speck facing downwards
I really should have tried to keep it unfoiled, those dark pieces were heavenly cook-treats, crispy flavor bombs, but with IT 165°F after a little more than 3 hours I foiled it in quite some apple juice.
The whole cook was finished at IT 195°F after a little more than 5 hours, then it went into the oven to rest.
It looked kind of crispy, but it wasn't, this time I omitted the re-crisping in the oven, as that shoulder was really large and would have not made it in one piece. The Mesquite smoke ring was exceptional, and not too much (as it is often mentioned that Mesquite does not go all that well with pork).
This shoulder was unusually fatty, and I really should have tried to finally get it right without foiling.
After 3 hours at IT 165°F it looked just right from the outside, but surely wasn't ready on the inside. Any hint on how I should have proceeded at that point without foiling? Maybe only cover loosely with foil, or better no foil at all?
