British BBQ Society Forums

Wanted to share my latest effort as it was delicious.

I have a Cadac kettle BBQ which is not the best but until I perfect the technique I will hold off from buying a bullet smoker (or green egg if I win the lottery). I set it up as in the pick with coals to one side


Removed the skin, rubbed down with spice rub (Buttrub) then put the skin back on the top (nice crackling). Then hooked up the Maverick wireless BBQ thermometer (lifesaver).


Left to smoke with tin foil wrapped apple wood chips and kept at between 225-275f for about 12 hours then put in a metal deep dish tray and wrapped tight with tin foil before putting in the over at about midnight at ~100c.

Then removed at 5-6am the next morning and left in foil for 2-3 hours before pulling.


Look how cleanly the shoulder blade came away (just pulled it out) -

I've just eaten and am now tempted to get one of our frozen packs of PP out for supper. You are aware I hope that torture of any kind ESPECIALLY the gastronomic kind is expressly forbidden by the Hague Convention
Good loking pork old bean

That is the worst part of such good BBQ - no left overs

Oh, that looks moist.

Steve W

I haven't tried an over nighter yet did you have to get you much to keep the coals topped up?

That's the brilliant thing I took the meat off the BBQ at midnight and transferred to the oven - just made sure that it had a tight seal of tin foil which helped keep it from drying out - on ~100c till the morning.

I did have to keep topping the coals (and refreshing the wood chips) every 2.5-3 hours in the day though.

ConorD wrote:That is the worst part of such good BBQ - no left overs

When there are only two of you there are often leftovers, but it freezes and re heats very well indeed

Sounds amazing, just 1 q. when releasing the skin do you put your rub on the skin, between skin and joint or both? my thought would be that at such low temps the skin would not go crisp but more rubbery like the elastic band you used to get on proper bacon. I will attempt my first shoulder this weekend weather permitting and I was going to take the skin off completely and make scratchings to accompany beer during the cooking process......


Let me know your approach
Cheers
Tiny

Skin doesn't crisp up in my experience. Personally I remove and sometimes cook separately for crackling. Some leave it on with the fat cap to act as protection against the meat drying out.

ConorD wrote:That's the brilliant thing I took the meat off the BBQ at midnight and transferred to the oven - just made sure that it had a tight seal of tin foil which helped keep it from drying out - on ~100c till the morning.

I did have to keep topping the coals (and refreshing the wood chips) every 2.5-3 hours in the day though.

Hi Conor, just piecing together the timetable.

You did it on the barbecue for 12 hours (midday until midnight) at c.250f, then into an oven at 100c from midnight to 6am, then 3 hours resting in foil, right?

Oh, and what's in the rub?

Cheers.

Steve W