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Giving a Pork Shoulder Roast a try (Bone in) - Page 2

post #21 of 31
Ah sorry. I know nothing about the mailbox.
post #22 of 31
You might be right about closing down some of the intake holes.
post #23 of 31
Thread Starter 

Just checked it again and still have good flow of smoke and temps are hanging at 225 in the chamber. Picnic is 126 IT after 4 1/2 hours everything seems to be going just fine! Guess I will head off the bed and hope for the best over night. Speaking of over night the low tonight is suppose to be 6 degrees. Right now temps are about 18ish I am pretty impressed that the CC temps are hanging in pretty good (220-225 with smoker set at 235). Closing the vent and exhaust brought my CC temps up about 5 degrees.

post #24 of 31

Glad to see it is going in your favor, anxious to see finished product today!

post #25 of 31
Thread Starter 

Removed the shoulder from smoker at 7:45 AM (14:15 total cook time) IT was 200. I did make a small mistake before I added shoulder to the smoker. I forgot to spray grate with Pam when I went to remove the bottom was partly stuck to grate. I managed to get it off without pulling it apart to badly. Since just a little bit stuck to grate the wife and I were able to give it a taste (Yes it is very good). The skin is more salty then I wanted and had some crunch to it.

 

 

 

post #26 of 31

Looks like a success.

 

Good job.

post #27 of 31

Looks great.....gladly you got the AMNPS to finally work for you too!

post #28 of 31
Thread Starter 
Quote:
Originally Posted by azbohunter View Post
 

Looks great.....gladly you got the AMNPS to finally work for you too!

Oh man I am so glad to get it dialed in a little better. I still have some work to do with it like slowing the burn rate down but that should be easy enough. It the past I have had little success with my MES 40 but have always struggled with getting smoke. Now that I have the smoke I think this will be a great smoker for me. Thanks for everyone's help what a great forum.

post #29 of 31
Quote:
Originally Posted by Dockman View Post

Nothing it is in a ziplock bag. I do not know what crackling is! I plan to cut it up and put in aluminum pie pan with small holes punched in it above shoulder allowing grease to drip on meat. I think I read to do that some where on here.

 

 

LOL----Must have been on my "Double Smoked Ham X 4" thread. That's where I first showed how I do that. Works Great !!!

 

Looks Real Good, Dockman !!!

 

 

Bear

post #30 of 31
Thread Starter 

After resting for 2 hours (IT 153) I removed the bone (Which pulled right out) and started pulling. The meat is moist, tender, and very tasty the skin was pretty tough in spots.

 

 

post #31 of 31
Smoked a small pork roast today. Pulled it at 145º. Was fantastic. Marinated over night in a soy sauce based recipe. You could cut it with a fork.
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