Pictures of my Meat! (Smoked Pork) -
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post #1 of 5 Old 09-03-2012, 03:07 PM Thread Starter
More Money than Brains
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1999 TJ Wrangler 
Join Date: Jun 2005
Location: Scotts Valley, CA
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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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post #2 of 5 Old 09-03-2012, 05:14 PM
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Smokin' & Jeepin' (Finally!!!)
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post #3 of 5 Old 09-03-2012, 05:21 PM
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Now I'm hungry!

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post #4 of 5 Old 09-03-2012, 06:04 PM
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Looks good.

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post #5 of 5 Old 09-15-2012, 02:33 AM
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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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