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Unread 09-03-2012, 03:07 PM   #1
SuperWade2
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Pictures of my Meat! (Smoked Pork)

Just wanted to share... I did 15 lbs - 2x~7.5ish lbs boneless Pork Shoulder roasts (Costco Cryovac) on Friday for a Neighborhood BBQ on Saturday Evening. Rubbed the Shoulder in Worcestershire and some TexasBBQ Rub, onto the Weber Smokey Mountain Smoker with a full bowl of Charcoal and mix of Mesquite/Hickory and Cherry Chunks. Lid went on about 12:30 on Friday. Didn't even open it until about Noon on Saturday. Took the Pork out, quadruple foil in Aluminum foil, into a Hot Cooler wrapper in a Warm towel. Out of Foil about 6PM to pull, server and devour. Fed my Whole Neigborhood and probaby have 2-3 lbs left!

I use the BBQguru Fan Control. Set the Pit temp to 210-220 and just let it ride. Goes right at 24ish hours for the two roasts...Great every time! I foil the connection points of the smoker to try to keep as much extra air out and smoke flowing from the fire, past the meat and out the lid.







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Unread 09-03-2012, 05:14 PM   #2
CRider74
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Outstanding!!!
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Unread 09-03-2012, 05:21 PM   #3
KenleyR
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Now I'm hungry!
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Unread 09-03-2012, 06:04 PM   #4
dooboy2112
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Looks good.
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Unread 09-15-2012, 02:33 AM   #5
seattle_yj
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YES! nice product! I dig the setup as well. Isn't tin foil awesome "smoking gasket" material.
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