British BBQ Society Forums

Thanks for the comments.

Unfortunately Morrison's didn't have bone-in, so I was stuck with boneless. I suspect the bone would have conducted the heat to the middle, and the pull would have been more even.

As for the smokey flavour, of course you're right. I'd have had a smoke ring all round the pork, instead of just on the uncovered part. However, the fat helps to self-baste the meat, and I still got all the smokey flavour from the juice (see previous comments).

It's a real learning curve, isn't it. I think this forum is incredibly helpful. Without it I think it'd have taken me 5 or 10 attempts to get to what I managed on my first go. And contributions to this thread have only accelerated the learning curve.

There's still nothing like practice and proper, hands-on experience, but thanks again everyone.

Steve W

Try taking it up another 5c and see how it differs.

Will do.

Steve W

keith157 wrote:I'm sure he'd love to, but being the upstanding honest chap that he is he'd have to correctly label it as meat so it wouldn't get passed US customs.
A bit like red smarties

Twats have just banned Crunchie bars and Jelly Babies as well!!!!! I have eaten Jelly Babies for over forty years and they have never done mee annyyyy hhaarrrmmm.

That's cos they didn't invent them themselves......You'd have thought the Tom Baker fans would have protested....

Then again how many on this forum lust after American products we can't get here (often due to price admittedly )