RPCookin
Executive Chef
Today it was so nice I had to do some Q. I decided that it was time to properly baptize the new gas grill and start to learn how to smoke on it. I had a nice 4 pound bone-in pork shoulder roast, some hickory and apple chips, and a good rub. I used my analog oven thermometer right beside the meat so that I knew what was happening temperature wise, and my Chef Alarm probe in the meat. I kept the temp at 240-250 with 3 of the 5 burners on the left, and the meat on the far right. I put a pan with water between the heat and the meat and kept the smoke box stoked with chips and cooked it for something over 5 hours, to an internal temp of about 190.
I didn't probably get as much smoke as I really was hoping for, but I'll try some other ideas next time. The rub that I got for the Smoking Meats forum was outstanding, and the finished shoulder is delicious - best pork roast I can remember. We just had it as a roast tonight, and the leftovers I'll have to figure out what to do with in a couple of days.
I didn't probably get as much smoke as I really was hoping for, but I'll try some other ideas next time. The rub that I got for the Smoking Meats forum was outstanding, and the finished shoulder is delicious - best pork roast I can remember. We just had it as a roast tonight, and the leftovers I'll have to figure out what to do with in a couple of days.