British BBQ Society Forums

Hello

I am going to attempt my second ever pulling this weekend. Last year I smoked a shoulder successfully on my Broil King Gas grill but have since changed to a Napoleon. I intend to use one shoulder out of the costco twin packs of shoulders. Using my Maverick dual probe do I try to keep it stable between 2.25 and 2.50c? Then wait until its is an internal temperature of around 95c? Last time it took 12 hours altogether for a similar shoulder, best pulled pork I had ever tasted. I intend to use home made foil smoking pouches and swap them every hour for the first 3 hours, does this sound ok?

Good luck! I would say those temps are a little low. Bearly above freezing. Lol.

Good luck! I would say those temps are a little low. Bearly above freezing. Lol.

Sily me. Obviously I meant 225 and 250

And you mean 225F and 250F... Right?


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Tigermad wrote:Sily me. Obviously I meant 225 and 250

Yeah , just being daft , I knew you meant F too.

Pouches? I assume you are using chips? For a long smoke like that you want chunks really.

Yes I have chips for now. Using up last years for now, they seemed to work ok then. What would I do with the chunks in my gas bbq? Lay them on a tray?

Oh sorry, penny didn't drop you had a gas unit. Yes, broil king... Not a lot you can do with chunks then. Do you not find it over smoked and a bit bitter using that many chips?

I know there is a little stainles steel mesh bag designed for chips on a gas unit.

http://www.amazon.com/Smoking-Pouch-Sta ... B008UFE364

Other websites are available.

Supposed to be good.

It's a Napoleon now

I have just bought a 6lb shoulder from Costco and some Reds pork rub from Asda to try. Will use 2 packets.

Can't wait to get it going in the morning. Estimate approx 9 hours with extra time for a stall just in case, so if I start at 6am should be ready between 3 and 6

I assume it will be OK to freeze the leftovers?

Yeah you can freeze the leftovers. You could put them in a zip-loc bag or vacuum seal them and then re-heat in a microwave or sous-vide in a pan of simmering water.


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