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Lil' Boneless Shoulder on the Kettle

post #1 of 10
Thread Starter 

Been watching a lot of the BBQ Pit Boys videos lately and may have re-ignited my love affair with my old Weber Kettle. I watched their video for low n' slow pork butts and decided to give it a go.

 

Fired up the Weber Kettle with an indirect heat setup for a small boneless pork shoulder roast for Miss Duke and I... Applied Jeff's Rub and let sit overnight and got it on the grill Sunday morning.

 

Smoked at around 325*F with a pan of veggies under it for some smoky gravy. Smoked with dry veggies in the pan for the first hour, then added two cups of water to the pan. Mopped the roast with pan juices every hour after bark was formed and topped up pan with apple juice when needed.

 

Took it to 190*F IT for slicing (took 6 hours + rested for 2). Served with smashed taters, smoky gravy made from drip juices and some leftover smoked beans from a mid-week dinner.

 

This turned out incredible, very juicy, nice bark and good smoky flavor. I will be trying my next butt at these higher cooking temps on the kettle for my next pulled pork.

 

:grilling_smilie:

 

 

 

 

 

post #2 of 10

:Looks-Great:points1.png

 

Well done sir!

 

Happy Smoking,

phatbac (Aaron)

post #3 of 10
Thread Starter 
Quote:
Originally Posted by phatbac View Post
 

:Looks-Great:points1.png

 

Well done sir!

 

Happy Smoking,

phatbac (Aaron)

 

Thanks Aaron!

post #4 of 10

Wow Duke, that looks ridiculous!  Still Haven't done the sliced butt.  I am a big proponent however of the hotter butt cooks.  300-325 is great!  You have definitely inspired me to cook one to slice temperature rather than pulling temp.

post #5 of 10
Thread Starter 
Quote:
Originally Posted by worktogthr View Post
 

Wow Duke, that looks ridiculous!  Still Haven't done the sliced butt.  I am a big proponent however of the hotter butt cooks.  300-325 is great!  You have definitely inspired me to cook one to slice temperature rather than pulling temp.

 

Thanks!

 

First time slicing and we loved it! Only wish there was more of it th_anim_burp.gif.

 

I'd imagine my under-300 degree butt smoke days are over...

post #6 of 10

That's an awesome smoke!

 

That plate looks absolutely delicious!

 

The BBQ Pit Boys are really something else.

 

I did their crab stuffed lobster on the kettle.

 

OMG!

 

POINTS for that delicious plate of goodness!!!

 

Al

post #7 of 10
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

That's an awesome smoke!

 

That plate looks absolutely delicious!

 

The BBQ Pit Boys are really something else.

 

I did their crab stuffed lobster on the kettle.

 

OMG!

 

POINTS for that delicious plate of goodness!!!

 

Al

 

Thanks Al! It smelled guuud!

post #8 of 10
Making me hungry. Love my kettles, points for a fine looking feast!
post #9 of 10

BBQ Pit Boys know their stuff when it comes to using the Weber Kettle...I'm glad it rekindled your interest in using it!

 

Keep on Smoking,

 

John

post #10 of 10
Thread Starter 
Quote:
Originally Posted by 1967RobG View Post

Making me hungry. Love my kettles, points for a fine looking feast!

 

Thanks! Much appreciated.

 

Quote:
Originally Posted by BandCollector View Post
 

BBQ Pit Boys know their stuff when it comes to using the Weber Kettle...I'm glad it rekindled your interest in using it!

 

Keep on Smoking,

 

John

 

Always used my kettle for grilling, but aquiring a shiny new WSM had me leaning towards using that for my smokes the last year.

 

The WSM has its rightful place for low n' slow and temp stability, but the kettle just has a simplicity in it that I think I just forgot about the last year or so. I've learned a ton the last year since purchasing my WSM and I think this was the first time I've applied that to a smoke on the kettle rather than just firing it up to grill some burgers and steaks.

 

Basically, I forgot what the kettle is capable of and how it grew my love for smoking when I first got it 8 years ago.

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