First attempt at Shoulder of Pork
Posted: 04 May 2012, 17:07
I'm new to smoking and would appreciate some advice folks. I have a shoulder of pork that I want to eat on Sunday evening. I like the idea of getting it to the pulled pork stage.
My set up is an Outdoor Chef gas Ascona with a Weber rotisserie. I have the cast iron flavouring pan that goes in the small funnel that they tell me can be used for smoking. The shoulder weighs 3.5kg
I was thinking of preparing it with a Memphis rub and then cooking it long and slow. A few questions though:
-Is that the best way to do it?
-What temperature should I be using and for how long? I was thinking of about 180-200C for 5-6 hours.
-Is it best to remove the skin and leave a layer of fat or cook it just as it is.
-Will wood dust in the cast iron pan (soaked first of course) work for smoking at those temperatures or does it need to be higher?
Any suggestions gratefully received
My set up is an Outdoor Chef gas Ascona with a Weber rotisserie. I have the cast iron flavouring pan that goes in the small funnel that they tell me can be used for smoking. The shoulder weighs 3.5kg
I was thinking of preparing it with a Memphis rub and then cooking it long and slow. A few questions though:
-Is that the best way to do it?
-What temperature should I be using and for how long? I was thinking of about 180-200C for 5-6 hours.
-Is it best to remove the skin and leave a layer of fat or cook it just as it is.
-Will wood dust in the cast iron pan (soaked first of course) work for smoking at those temperatures or does it need to be higher?
Any suggestions gratefully received