Gary London
TVWBB Super Fan
Apologies for lack of photos to tell the whole story.
Bought a boneless pork shoulder from Costco. Not a Pork Butt, which I can only get from specialist butchers and are usually too large.
Used the remainder of a rub I used for slabs of ribs last week, plus a bit more brown sugar, pepper and paprika.
Thought this was only going to take about 4 hours but took about 8 hours.
Used Weber briquettes, a 4 kg, Around 10lb when I add some leftovers from last week. Added 2 lumps each of apple and cherry.
Went to 280f then managed to back it off to around a steady 246-255f - only one bottom vent a fraction open so cant see how I could get to 225f.
Ideally need a gasket kit to stop leaks which might help but not easy to get in UK.
Got to 163f and decided to foil wrap with a little cider to speed it up. Waited until 203f to take it out and let it rest for a while and wait for the spuds to be be ready.
Cut the meat in half and shredded one half as there were only three of us eating. Added some ready made BBQ sauce.
Made some Hassellback spuds. Used waxy Charlotte variety. I love roast potatoes but I think these take some beating. Used a butter, black pepper and olive oil mix to baste them and added salt, parmesan and breadcrumbs as a topping.
A basic mayo coleslaw of red and white cabbage, onion and carrot.
Shop bought buns which I burned, probably due to excessive beer and cider during the long wait.
Worth the wait and we all enjoyed it.
Pleased with the result and especially the temp control which although a bit high was constant within a couple of degrees. Didn't use water this time.
Bought a boneless pork shoulder from Costco. Not a Pork Butt, which I can only get from specialist butchers and are usually too large.
Used the remainder of a rub I used for slabs of ribs last week, plus a bit more brown sugar, pepper and paprika.
Thought this was only going to take about 4 hours but took about 8 hours.
Used Weber briquettes, a 4 kg, Around 10lb when I add some leftovers from last week. Added 2 lumps each of apple and cherry.
Went to 280f then managed to back it off to around a steady 246-255f - only one bottom vent a fraction open so cant see how I could get to 225f.
Ideally need a gasket kit to stop leaks which might help but not easy to get in UK.
Got to 163f and decided to foil wrap with a little cider to speed it up. Waited until 203f to take it out and let it rest for a while and wait for the spuds to be be ready.
Cut the meat in half and shredded one half as there were only three of us eating. Added some ready made BBQ sauce.
Made some Hassellback spuds. Used waxy Charlotte variety. I love roast potatoes but I think these take some beating. Used a butter, black pepper and olive oil mix to baste them and added salt, parmesan and breadcrumbs as a topping.
A basic mayo coleslaw of red and white cabbage, onion and carrot.
Shop bought buns which I burned, probably due to excessive beer and cider during the long wait.
Worth the wait and we all enjoyed it.
Pleased with the result and especially the temp control which although a bit high was constant within a couple of degrees. Didn't use water this time.
