British BBQ Society Forums

Well im two hours into a 13 hour low n slow with my 4kg slab of pork shoulder. Its smelling amazing and looking awesome. Had a few heating issues the first hour but its all settled down nicely.

Ive trued tovget the temp readings just right. I have an external thermometer screwed intovthe lid. I have an oven thermomete on the shelf next to the mest and an instant read stay in thermometer in the mest also.

Fingers crossed its gonna turn out ok. I have many hungey people to feed tomorrow at my son Maximus' s christening.

Gonna spend the next few hours reflecting oh amd deinking my last few cans of strongbow


Ben

Good luck.


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Backyardsmoker wrote: oh amd deinking my last few cans of strongbow


Ben

looks like you've had the rest of the crate already

Invest in a Maverick RediChek - best thing i have spent money on since I started smoking.

What temp are you cooking at?

I

Ive got it nicely at about 130. Im only using a cheap smoker I got from argos last year. Ive made plans to build a dead decent smoker. Photos to follow in the next week or two.

After three hours



Im a bit worried that the instant read thermometer its reading About 60 degrees. I hope it stalls soon lol or I'll be wrapping this suckka and having to warm it in the morning

I've been americanafied into working in f over c. The top pic shows a grill temp of 400f but guess you've slowed that down.

I normally get a stall with an internal temp of 145-150 so don't worry.

That was about an hour in when I was having a few troubles. 400f is around 200c. Just to make sure I downloaded a converter haha. Its all a learning curve. I'll let you know the end result in the morning

If you place you joint into a ali tray and cover with foil, it will leave a jus, reduce this down by half and then pour over the pulled/chopped pork before serving. Amazing results.

Eddie

God im such an arse. Make sense what you said now. Everything ive been reading has been in f not c. Ive always worked in degrees c. Im hoping by cooling it down now I can save this. Gonna wrap the meat

I got the temp sitting beautifully all night at the right 230. Just put a skewer in the joint becsuse I was worried it was gonna be a leather boot but to my surprise its juice and succulent. One more hour then its coming off. Will cut off the fat and crisp that up.

Its suprising how much you learn doing a long cook like this. Been a long night and a good learning curve. I just hope the families enjoy it. If they do then I'll be 100% happy.

I guess I should get ready for Maxs christening