Barbecuing a Pork Shoulder on Saturday

[Jasonew6]

My first suggestion would be stop using briquettes and go with the lump charcoal.

Never ever mash your burgers.

I will post more later, but I have a meeting to get to.

[Slappy from New Haven]

Originally Posted by jmccracky

Jason and NC Bengal Mike, thank you for the posts on grilling. I'm still a newb.

Do you guys have any advice for me? I have a $49 grill (I'm guessing because it was given to me but looks standard). Pretty small. I like charcoal over gas, but that could just be my experience.

I grill a mean burger. But that might be due to the fact that when I cook on the grill for my family, we all think we just tasted something out of this world. haha. I'd love to say it was because of my cooking, but I think the "grilled taste" is really responsible.

I am wanting to learn. I usually use Kingsford charcoal, and use a chimney smoker (which is quite small though). I don't use charcoal fluid (of course).

Any advice? Simple stuff like with what kind of charcoal to use, to how I flip the food, how to prepare it, etc...etc.. I don't have a ton of money, so any basic ideas will be appreciated! I gotta work with what I have.

Thanks guys.

Jason is correct go with lump charcoal. Kinsford burns was to fast.

i would recommend cranking that bad boy up and not put any food on it. If you are wanting to smoke run you coals through 9 hours and experiment with keeping the temp consistent, say 225 degrees. For grilling do the same thin g but find out when you grill "peaks" in temp after coasl go through intial burn down.

And then just cook! Just keep trying until you get things right. I would suggest starting with Chicken thighs

[Wyche'sWarrior]

Originally Posted by fredtoast

Don't electric smokers use wood also?

I always thought it was the wood that added the flavor, not the charcoal.

These boys have pretty much echoed what I would have said. It's the seasoning of the smoker that is key, and lump charcoal is the only way to fly. Electric just doesn't cut it, take it from someone who's tried both methods. Wood and lump coal is the only way to go.

Originally Posted by NC Bengal Mike

Yes you can wrap moist wood in foil and it will smoke however, When you use a barrel smoker the smoke, heat and enzymes from the cooking process adhere to the metal and season the smoker. This is key to getting a properly smoked product.

if you have ever been to a smoke house for hams and sausage you will not they are never cleaned just for that purpose. i keep my smoker in the garage and you can smell the smoker as you walk by.

Right on.

Originally Posted by Jasonew6

Charcoal adds flavor. If you use the right charcoal. Your standard briquettes are sawdust and chemicals. "Gourmet" lump charcoal is pure hardwood and definitely adds flavor.

....always start with lump charcoal when available for sure.

Originally Posted by NC Bengal Mike

True that.

My combinmation depends on how much time i have. Given the time I go wood only and cook it down a but before putting it in the box. If I am short on time i will use lump charcoal and in a pinch I have used regular but cook it down before adding to the box. I have used oak before but cook it down before hand to get the Tannins out but peach, cherry and pear I usually can just add "green" to the box

Yes, I have a starter chimney I use just for this purpose if I can't find lump charcoal (like on the road, or at a race for example). Just light the charcoal until it becomes smoldering coals and add in with moist wood.

Originally Posted by NC Bengal Mike

Basically yes but wood is just premature charcoal. It all ends up in the same state.

the smoking process allows for the evaporation of moisture (fat) and the smoke flavor to adhere to metal. over time when the metal is heated it also ads flavor to the meat.

Grills can be made from stainless steel or aluminum but not smokers (real ones anyway) because they are not pourous to accept the residue. Smokers are usually made from Iron or Steel.

Watch BBQ pitmasters on TV or a BBQ video on youtune you will notice the smokers are never clean.

Mine is greasy and black inside, and the paint is burnt off in places outside from when I got some big fires going hot before I started the actual cooking. It's a piece of crap to look at, smells like hickory from a mile away, but I wouldn't trade it for anything.

[RumbleCat]

You people are killin' me. Every time I log on, I'm drawn here, and listen to my stomach growl.

[Wyche'sWarrior]

Originally Posted by RumbleCat

Oh look, one of your Christmas pictures!

TURKEY!!!

.....I was thinking more of a Lithium induced stupor in your case, but whatevs...

JIVE TURKEY!!!

[Wyche'sWarrior]

Jason, you ever use coarse mustard as a pre rub before you rub on the dry?

[Jasonew6]

Originally Posted by Wyche'sWarrior

Jason, you ever use coarse mustard as a pre rub before you rub on the dry?

When I do brisket I do use mustard as a pre-rub. I actually use a combination of mustards. Usually not for pork shoulder or ribs.

[Wyche'sWarrior]

Originally Posted by Jasonew6

When I do brisket I do use mustard as a pre-rub. I actually use a combination of mustards. Usually not for pork shoulder or ribs.

I've never used it for ribs either, but I like it on the shoulder, I also like how it makes that rub really stick to the meat. As for brisket, I like mixing horseradish and dijon mustards together,,,mmmmmmm

[XenoMorph]

Originally Posted by Jasonew6

When I do brisket I do use mustard as a pre-rub. I actually use a combination of mustards. Usually not for pork shoulder or ribs.

What kind of meat are you rubbing mustard on?

[Slappy from New Haven]

Originally Posted by BengalsFan024

What kind of meat are you rubbing mustard on?

A brisket, it's says in his post

[XenoMorph]

Originally Posted by NC Bengal Mike

A brisket, it's says in his post

Briskets arent just beef you know...

[Wyche'sWarrior]

Originally Posted by BengalsFan024

Briskets arent just beef you know...

I use it on pork and beef.....but I only use the horseradish and dijon on beef. I prefer coarse (stoneground), yellow, or brown on pork.

[Slappy from New Haven]

Originally Posted by BengalsFan024

Briskets arent just beef you know...

But for the discussion of BBQ it means cow