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shoulder roast

chris_harper

Master of the Pit
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1,546
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Joined Nov 21, 2006
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

Master of the Pit
OTBS Member
1,546
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Joined Nov 21, 2006
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

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Joined Nov 22, 2006
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

Smoking Fanatic
OTBS Member
347
11
Joined Sep 8, 2006
Did you foil it at 160 or just take it out of the smoker and let it rest?
 

cheech

Master of the Pit
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Joined Dec 19, 2005
You Texans are a crazy bunch.

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

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