L&S smokey roast pork in my OTS


 
M

Mildo

TVWBB Guru
I made another low and slow roast pork in my OTS. Now the neck to 185 ° F for slicing.

Brine Recipe adapted from Alton Brown.

3 / 4 cup molasses
1 / 2 cup kosher salt
2 quarts cold water

The brine 12 hours

Chris Lilly's Six-Time World Championship Pork Shoulder Rub (slightly modified)

1 / 4 cup dark brown sugar
1 / 2 cup white sugar
1 / 2 cup paprika
1 / 3 cup garlic salt
1 / 3 cup kosher salt
1 Tablespoon chili powder
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper

I have a lot of cherry wood so...cherry

Weight: 6 lb
Time: 10 hours
Temps: 220-270 ° F

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After 30 min in foil...

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Result:
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Served on the side of beans and coleslaw. All were hungry, I did not manage to take pictures, sorry.

Weber is a brilliant machine!!! But seriously.

(Excuse my bad English. THX)
 
Looks fantastic mate.

Looks like the european get together is just you and me and geir!

Looking forward to it
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Great cook! thx for sharing
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Looks like the european get together is just you and me and geir! </div></BLOCKQUOTE>

Not if you two keep it up! I'm coming over to learn from the pro's!
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Thank you guys.

The meat was juicy and perfectly cooked and seasoned. (Inside too - 12 hours brined)
I think that brined it's very important, especially for large pieces of meat.

AA and GD:

BBQ in the Czech Republic: There is no tradition here. (As in Sweden?)
We are the pioneers of it seems to me
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.
Grilling in the Czech Republic: Yes, but only on weekends and at low levels.
Used simple grills.
Weber sells a lot of places, but it is expensive for many people here.
 
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