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Directly on the grill will result in more bark. Put a Pam underneath to catch the drippings. It will keep your smoker cleaner and the reserved liquid is great . Let it freeze. Scoop off the fat and save for later. We like to add it to our baked beans in place of bacon. The rest if the liquid, I concentrate a bit and then use it to re moisten the pork left overs or sometimes use it for injection into loin. Make sure you post some pics of your finished product.
Haha! Thanks guys! Just threw it on the grate. Gonna smoke it over night. Never done that before but actually looking forward to it. I think it's about 7lbs. About 14 hours at 250?
Also, put river rocks in the water pan. Seems to be much easier controlling the temp. I thought being in the desert the water pan was essential. It was difficult getting the temp above 250 with the water.
Ok. Took about 8-9 hours. Not nearly as long as I thought. Pulled it off at 3:30am, wrapped in foil/towel and let rest in cooler for 3 hours. Couldn't be happier with the results!