shoulder roast

[chris_harper]

here is the roast i smoked today. i lit the fire and sprinkled the roast with chili powder, garlic powder, onion powder, black pepper, and turbinado sugar. i put all of the same, except the turbinado sugar on the fatty too. i only had a JD regular sausage roll to smoke. i made a mop out of apple juice and the rub, minus the sugar. i smoked it at 240° for 4.5 hours. i used mesuite wood. here is the porn! it sure tasted good.

 

[chris_harper]

i smoke some meat almost every day. :) i mean to get this down, by jan 1st. i am out of wood, until prolly next week, when i go to my parents and get some. i plan on bringing home a pickup load, mesquite and oak. i love bbq, and so does my wife. i am going to get an upright freezer after the first of the year, and have a hog or two processed. look in the "pork" section, i have a post in the "where do you buy your pork?" thread about buying a hog. i put the roast straight on the rack, fat side down, until it hit 160°, then i put it in the aluminum pan. i figure it is better than heating up the house with the oven. with the weather we are having it is nice to sit on the porch, we have a bench, watching the smoker.

 

[msmith]

Chris your making me hungry that looked good. Guess the smoker is working a lot better now. Looks like ill have to cook this week end. Had a cord of hickory wood delivered yesterday and its good and seasoned. So tomorrow im smoking ribs and a deer shoulder. Good job on the meat and keep on smoking.

 

[az_redneck]

Did you foil it at 160 or just take it out of the smoker and let it rest?

 

[chris_harper]

i just pulled it out and let it rest.

 

[cheech]

You Texans are a crazy bunch.

It looks awesome. I would say that you have met your deadline of Jan 1