Long time BBQer/ first time smoker..

[acreda]

Hi Everyone,

So I have always been given the job on BBQ on my mum's small gas BBQ and I have a few good charcoal times as well, now that my mum has been to Bodeans and sampled pulled port and considering just how much everyone raves about it - i'm going to try it for our street party!

Got a butcher to get me a 2kg joint of shoulder from the neck, Bone in but I will probably get the main skin/cap and fat trimmed out but i'm not going to make it lean!

right so that will be about 5/6 hours then so not a massive lump to start out with at least i can start at some sensible time in the morning, thinking of tying to stay at the 225f mark for the BBQ using the Minion method.

going to use a quite balanced paprika/salt/pepper/sugar/mixed spice rub to keep it to most tastes. Will be doing in in my BBQ Kettle, 2 zone indirect set-up half open at ash collector - hopefully it won't rain on me during the process, and I have my CDN dual temp probe to stick in, and not forgetting, apple chips for the smoke!!!

So the only think i to decide in my Pulled pork instant hit is whether to foil or not... So advice I need is

a) to foil or not to foil
b) if foil when to do it/what IT?

gonna aim for 190f for the meat, at that seems to be the norm... i just wanna nail as i have reputation as the chef in the street!!!

thanks in advance!
Bryan

[Alan (H+T)]

Hi Bryan

I would always say foil.
As for when I do not go by a fixed internal temp.
I foil once the rub has set to a bark.

Alan

[BRUN]

I'd try and get to 195-205f personally

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[ConorD]

Get the colour that you want on the bark (and make sure the rub is true bark and won't be washed off by whatever you put in the foil) then foil.

[slatts]

Also dont go by timing but by the feel,colour and internal temp.
BBQ doesnt tend to stick to times, if you expect 5-6hrs itll be 7-8hrs.
If you cook it a bit early then keep it foiled and wrap it in some towels and put it in a cool box, will hold the heat for hours.

Hope that helps a bit

[acreda]

thanks for all the advice, I ended up getting a 2.7 kg cut in the end so this will have to be an 8 hr with a foiling or i will miss the party start time, i will wait till the bark is right or if it stalls for more than a few hours... i will be quite sleepy tomorrow morning starting out lol.


I will try to hit 195-200 as suggested for IT, last question though, now its going to be a long'un, is a 2 zone coal set up going to be more use than 1 now??

dont have a cool box but might warm up a casserole dish in the oven or break out my slow cooker on Warm....

[slatts]

Hi
I did a 2.6kg bone in shoulder Friday overnight and it took roughly 13hrs at roughly 250f. Took it off at 205f internal and was lovely, ive taken them off after 11hrs and 14hrs so theres no real time frame to go with.


How did it go, did you manage to get it done in time?

[BRUN]

Hope it went well

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