I live in Japan, and most of the affordable meat that I see at the supermarket is already sliced. Every once in a while, I head to Costco for a 4-to-5-pounder, or I'll find something nearby at about a pound or so, but sometimes, all I can find is sliced, like this:
I've cooked this in the crock pot before, but I strongly prefer cooking outdoors on my ECB. I was wondering if anyone had some suggestions for smoking/grilling this. I'll probably give it a shot tomorrow. Here's what I have at my disposal:
Hardware:
ECB
crock pot
plenty of lump and Kingsford blue
butane culinary torch
a 15" gardening grate to keep anything from falling through:
Software:
cherry chunks/logs
hickory chips (very fine)
hickory pressed sawdust bricks (suitable for cold smoking)
1.5 lbs. of thinly-sliced pork shoulder (not as well-marbled as the stuff in the photo, unfortunately)
plenty of ingredients for sauces and rubs
My first idea is to coat it with my usual rub, maybe shake-n-bake style, then spread it out over the grate, smoke it at 225-250 over a water pan, lump and cherry, spritzing with apple juice often. The problem is, it'd be near impossible to cook to a particular temperature, right? I'd have to go by sight alone. Any ideas? I'm really hoping to make this work. I'd like to make sandwiches out of this, if possible.
I've cooked this in the crock pot before, but I strongly prefer cooking outdoors on my ECB. I was wondering if anyone had some suggestions for smoking/grilling this. I'll probably give it a shot tomorrow. Here's what I have at my disposal:
Hardware:
ECB
crock pot
plenty of lump and Kingsford blue
butane culinary torch
a 15" gardening grate to keep anything from falling through:
Software:
cherry chunks/logs
hickory chips (very fine)
hickory pressed sawdust bricks (suitable for cold smoking)
1.5 lbs. of thinly-sliced pork shoulder (not as well-marbled as the stuff in the photo, unfortunately)
plenty of ingredients for sauces and rubs
My first idea is to coat it with my usual rub, maybe shake-n-bake style, then spread it out over the grate, smoke it at 225-250 over a water pan, lump and cherry, spritzing with apple juice often. The problem is, it'd be near impossible to cook to a particular temperature, right? I'd have to go by sight alone. Any ideas? I'm really hoping to make this work. I'd like to make sandwiches out of this, if possible.
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