I made it a goal to try and learn how to grill and smoke meat this year since it’s something I can bond over with my dad. I have a gas Weber grill we’d use for an occasional burger or steak night but recently got an Akorn Char-Griller. It’s been fun trying to learn how to use it but this is by far my best attempt so far!
Pork shoulder butt smoked at 225-250 for about 5-6 hours until internal reached 150. Worked the heat up a little towards the end to 325 until the internal was 160 and it came out so juicy! I saw people mention spritzing apple juice throughout so I did that like once an hour. For seasonings, I used the grill mates Montreal seasoning, garlic powder, onion powder, salt, pepper, and a bit of Worcestershire sauce and olive oil for binders. Sure was cold out in the teens but so worth it. The year has only just begun!
by Savings-Grapefruit
3 Comments
Pork Shoulder is usually best when smoked till about 165-170 and then cooked either wrapped or unwrapped until tender at around 201-207c. Any reason you cooked it until only 160? I would think it would be pretty tough.
Nice roast! I have an akorn too, and it took me a few tries to get it right as well.
I reckon you should have a go at low and slow smoking it’s so worth it.
Here’s my simple little guide I just made
Put your coals and wood smoking chunks on one side and make a fuse of unlit coals (this takes practise) take the grill off and get the temperature up to around 200f to 225f. (the gauge will read 20f lower than the actual temp so 200f will be 225f and perfect).
You need to preheat the fuel and wood chunks with the lid down for a couple minutes to get the thick, white, toxic smoke out. Ideally it should be hard to see, less is more. Put the grill back on
Season with salt and pepper and put the meat on the side of the grill with no coals. Keep the temperature the same throughout the cook at ideally 225f. Wait until the meat reads around 207f and serve.
You want the oven temp to be the done temp of your meat or slightly above and slowly bring the meat up to that temperature. This turns the fat into gelatin (I think) and gives you suuper tender meat.
Nice job..