Skin on 7lbs boneless pork shoulder roast - first real cook on "Big Blue" - advice needed!

[tomahawk66]

Ok guys & gals: I'm doing the burn in tomorrow and will probably through a couple of things on to grill while that's going on (don't want to waste those BTUs!!)

But my first real cook will be a 7lbs boneless pork shoulder with the skin on for Christmas lunch (photos to come) I aim to get crazy good cracklings - this is vital and expected from the Australian and British folks it'll feed as well as super moist meat and a gravy (will deglaze the drip pan with white wine a teaspoon of mustard and then stir in a little butter after). I plan to salt the shoulder roast 24 hours before hand and start early on Christmas Day to hit a late lunch. Thinking simple salt and pepper rub maybe a little oregano: I want it to be all about the pork.

No smoking wood this time as the goal is a roast flavor.

Now I need advice on set up, dome temp, rough timing and target internal temp (I'll then need to load it up into a cooler and take it on the 5-8 min drive to my friends place)

Any ideas?

Oliver, In Singapore. Cobalt Blue 32

[tinyfish]

Sounds great Oliver. Sorry can't help on pork shoulder since I only have cooked beef shoulder for pulled beef.

I would guess an indirect set up at about 250f-275f would do it but I'm sure other can provide better info.

[tony b]

Grilling Montana posted this. Might be of some help.

 

http://komodokamadoforum.com/topic/5258-random-bistro-cooks/?p=62875

[tomahawk66]

Thanks Tiny & Tony!

I'm thinking simple salt dry brine 24 hours before, then garlic and pepper just before going on the KK at 250-275. I'm not sure if I'll put it on a rack with deflector and drip pan or just use the double walled drip pan with a rack over it?

I'll need to do this at 5 am or so to make sure it'll be done in time for Christmas lunch...

Oliver, In Singapore. Cobalt Blue 32

[GoFrogs91]

I recommend 300F, deflector stone, drip pan under pork sitting on lower grate, pork on main grate. At 300, you can speed up the process and still render the fat.

Benton

[wilburpan]

Do you want the skin to turn out crispy, or does it not matter?

 

Edit: never mind, saw what you wrote about the cracklings.

 

Whatever your planned cooking start time is, I’d add in another hour for lighting the grill and letting it stabilize and heat soak. This was counterintuitive for me when I first started using Smaug, but it takes less time to heat up the grill for a hot and fast cook like steak than it does for a low and slow cook. 

 

The other thing is the skin. The low and slow will leave the skin cooked, but not crispy. You’re going to have to do something about that if you want crispy skin. Either slice off the skin and cook it separately at the end, or take out your deflectors at the end, let the grill heat up to a higher temperature, and finish cooking the outside like a reverse sear. Again, you’re going to need to build in extra time for this.

[Cookie]

The single best piece of setup advice I could give you when using a drip pan: Make sure there is at least 3 inches of space between the liquid and meat, allowing air to circulate on the underside of the roast. I had a few soggy bottom roasts early on as a result of steam and no airflow under the meat. Worth a read, even if not a turkey cook: http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html#pans

With a big roast, this may be difficult, but for pork belly, once finished in the KK, I flip it over with fat cap down in hot oil to get the crackling you are after....just a quick fry.

[tomahawk66]

I think I'll go with 300F and then when ready take off to rest and crank the KK to 550F before finishing at that high temp.

Thanks Cookie for the tip: I'll have the drip pan on the lower grate and the pork on the upper I think that should do it.

Oliver, In Singapore. Cobalt Blue 32

[tony b]

Pictures, tomahawk66!!! Don't forget the pictures! We want to see how this turns out!! 

[tomahawk66]

Yes Sir! Pictures will be coming shortly

Oliver, In Singapore. Cobalt Blue 32

[tomahawk66]

The prep:

Oliver, In Singapore. Cobalt Blue 32

[tomahawk66]

The cook:

Oliver, In Singapore. Cobalt Blue 32

[tomahawk66]

The result:

Oliver, In Singapore. Cobalt Blue 32

[tinyfish]

Oliver everything turned out perfect.

[GoFrogs91]

Looks like a great success. Nice job.

Benton

[tomahawk66]

Thanks guys! Surprised to see a smoke ring as I was just using coco char. Actually, as I'm not used to smoked meats it was just right. You could tell it was cooked on open fire but was a roast rather than pulled pork and was very appropriate!

Oliver, In Singapore. Cobalt Blue 32

[MacKenzie]

Your first real KK cook looks lovely. :) Everyone must have been very pleased.

[tony b]

So, how did the skin come out? Color looks spot on! Nice Job!!!

[PRippley]

Awesome tomahawk!

[tomahawk66]

So, how did the skin come out? Color looks spot on! Nice Job!!!

Skin was perfect! I cranked the KK to 500 for the last 30 mins and it really worked!

Oliver, In Singapore. Cobalt Blue 32