ThreeDJ16 Posted January 12, 2008 Report Share Posted January 12, 2008 Just playing with different methods of cooking a pork shoulder. This time upper grill, no drip pan, no heat defector and still deciding where pit temp should stay (currently 225). -=Jasen=- Quote Link to comment Share on other sites More sharing options...
trish Posted January 12, 2008 Report Share Posted January 12, 2008 I notice you leave the outer skin intact. I have been trimming it off, but wondering whether I should leave it on. Is there a right and wrong way for this? Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted January 12, 2008 Author Report Share Posted January 12, 2008 I notice you leave the outer skin intact. I have been trimming it off' date=' but wondering whether I should leave it on. Is there a right and wrong way for this?[/quote'] I always leave the skin on and place it down towards heat source. Gives protection from the heat source, especially since I am not using a heat deflector. However, the skin is scored so the rub I applied yesterday could penetrate. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted January 13, 2008 Author Report Share Posted January 13, 2008 All done! Quote Link to comment Share on other sites More sharing options...
Chunkylover77 Posted January 22, 2008 Report Share Posted January 22, 2008 MMMMM Pork Quote Link to comment Share on other sites More sharing options...
Saucier Posted January 29, 2008 Report Share Posted January 29, 2008 soooo What was your final cooking temp & time on that baby J ? Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted January 29, 2008 Author Report Share Posted January 29, 2008 I think 225 was were it stayed, but was not completely happy with results (dryer than desired). Guess for direct cooks, the temps will have to be even lower. At 225, it was finished in 11 hours direct. Normally, that same size shoulder takes 18 or more hours indirect. I am experimenting with building a heat diffuser to give me the direct cook tastes and textures I want. Nothing wrong with indirect and the heat deflector, it is just another option desired. When finished, I will posts the results and methods used for those interested. Been working a lot lately and have not had time to experiment. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
