Author Topic: pork shoulder - roast (smoker/SRG)  (Read 3200 times)

CaptJack

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pork shoulder - roast (smoker/SRG)
« on: 02/27/11 11:00:31 »
I put a pork shoulder in my smoker for 135'@200
then I made a crude bowl out of foil and put it under the basket in my SRG
I wanted to "baste" "mop" the roast while it was in the SRG and I wanted the fluids I added to add moisture back to the roast as it evaporated in the bottom



When I hooked up the remote thermometer, I also put the chamber sensor in it's clip on the bottom of the basket.
I was very curious what temp the SRG was on the bottom when it was turned down to Low.

I also wanted you to see how I hang my remote thermometer's transmitter.
I put it in a cut-down beer can with a split key ring.
The can protects the transmitter from the radiant heat from the side of SRG, etc..



now to my "basting/mop" sause  ;D



I was cooking the shoulder as a roast so I took it to an IT of 170
The roast took 75' to get to 170 in the bottom of the SRG
I thought the bottom temperature of the SRG was very interesting
it runs hotter than I thought it did.







this is how much rendered fat & beer were left in the foil bowl in the bottom



While I was thinking about how I wanted to catch the fluids in the bottom of the SRG
I came up with the idea of putting it in the bottom of the basket
it's just a square piece of foil with the corners folded over the ring above the bottom to hold it's shape
but in the end I decided I wanted to cook in the bottom of the basket
the coolest spot in the SRG




Pam Gould

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Re: pork shoulder - roast (smoker/SRG)
« Reply #1 on: 02/27/11 11:30:26 »
That looks wonderful.. I have a set of graduated SS bowls..think I'm gonna see what fits on top of the tommy ring and go for it...keep the juices thing..what kind of beer did you use..regular or dark? I have a rack that I cut the bottom out of lats summer..should make it easier to handle. thanks Pammie  ; *))
« Last Edit: 02/27/11 11:34:07 by Pam Gould »

CaptJack

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Re: pork shoulder - roast (smoker/SRG)
« Reply #2 on: 02/27/11 11:56:28 »
That looks wonderful.. what kind of beer did you use..regular or dark?
thanks Pammie  ; *))

cheap, light swill  ;D

Pam - we could also use a disposable pie pan
« Last Edit: 02/27/11 12:00:00 by CaptJack »

Barry

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Re: pork shoulder - roast (smoker/SRG)
« Reply #3 on: 02/27/11 13:30:32 »
Capt. great pictorial and tips.

question? - have you seasoned the sides of the cooking chamber or is the photograph just showing them as pristine?

CaptJack

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Re: pork shoulder - roast (smoker/SRG)
« Reply #4 on: 02/27/11 13:41:42 »
Capt. great pictorial and tips.

question? - have you seasoned the sides of the cooking chamber or is the photograph just showing them as pristine?

Barry - I never did put any oil on the walls to season it
the drum/chamber has developed a beautiful seasoned patina all by itself  :)
it looks shiny in the pic because of the reflection from the foil
I still scrub it with a green scrubber sponge and dish soap after every cook
I'm pretty anal, I clean everything between cooks
it comes from being a home brewer - everything sanitary
« Last Edit: 02/27/11 13:49:25 by CaptJack »

bbqchef

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Re: pork shoulder - roast (smoker/SRG)
« Reply #5 on: 02/27/11 17:48:44 »
darn that looks mighty fine.. when should I come by for dinner?
Honorary member of the Charbroil grilling team
Gear:
Heat Wave 3-burner
Big Easy
Broilmaster P-3 gasser
Weber Smokey Mountain (3)
Cobb Cooker
Superb 4-burner gas camp stove
Three high-pressure propane cookers (for clamboils, fried turkey, etc.)
Lots of Lodge cast iron skillets & Dutch ovens

smoker pete

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Re: pork shoulder - roast (smoker/SRG)
« Reply #6 on: 02/27/11 20:27:00 »
That roast looks simply delicious and moist.  Great job Capt!!
SRG, MAK 2 Star General, Traeger PTG, Bradley Smoker

DrBiggles

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Re: pork shoulder - roast (smoker/SRG)
« Reply #7 on: 04/25/11 10:56:23 »
Quote
Barry - I never did put any oil on the walls to season it
the drum/chamber has developed a beautiful seasoned patina all by itself  :)
it looks shiny in the pic because of the reflection from the foil
I still scrub it with a green scrubber sponge and dish soap after every cook
I'm pretty anal, I clean everything between cooks
it comes from being a home brewer - everything sanitary

  You're supposed to clean the cooker?  Hmmm.

xo, Biggles
Hole
Fire
Grate

TMB

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Re: pork shoulder - roast (smoker/SRG)
« Reply #8 on: 04/25/11 12:21:01 »
Quote
Barry - I never did put any oil on the walls to season it
the drum/chamber has developed a beautiful seasoned patina all by itself  :)
it looks shiny in the pic because of the reflection from the foil
I still scrub it with a green scrubber sponge and dish soap after every cook
I'm pretty anal, I clean everything between cooks
it comes from being a home brewer - everything sanitary

  You're supposed to clean the cooker?  Hmmm.

xo, Biggles
I only clean the stuff off the bottom, I leave the sides alone.   I do wipe with oil about every 2 to 3 cooks

DrBiggles

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Re: pork shoulder - roast (smoker/SRG)
« Reply #9 on: 04/25/11 12:28:30 »
Quote
Barry - I never did put any oil on the walls to season it
the drum/chamber has developed a beautiful seasoned patina all by itself  :)
it looks shiny in the pic because of the reflection from the foil
I still scrub it with a green scrubber sponge and dish soap after every cook
I'm pretty anal, I clean everything between cooks
it comes from being a home brewer - everything sanitary

  You're supposed to clean the cooker?  Hmmm.

xo, Biggles
I only clean the stuff off the bottom, I leave the sides alone.   I do wipe with oil about every 2 to 3 cooks

  I scraped the bottom, I think.  Used to spray down the sides, but noticed with the heat of the cooker it vaporizes any vegetable/meat oils during warm-up.  POOF !!!

xo, Biggles
Hole
Fire
Grate