British BBQ Society Forums

Dave,
Sadly I dont think you have any chance of pulling that one, and I am not pulling your leg.........

too lean as you correctly diagnose, but that doesnt mean you cant have a v tasty piece of smoked pork and then chop it up fine with acouple of sharp blades, slightly chewier in texture but still jolly nourishing.......and roast the fat in the oven for piglicious crackling cook based treats during the smoke.....mmmmm.....pig......

Cheers
Tiny

Damn! You got my backup plan exactly right though I'll pull it at a lower temp in that case

Fella, Asda do a pork shoulder with bone in, but they need to be purchased in the morning as they are very cheap and sell fast at the weekend. The cut is a picnic end and not a butt. These are very good to practice with as the cost is only about 6-7 quid.

Regards

Eddie

Yeah? Thanks for the heads up, there's an asda just down the road from me so I'll take a look next time I need some meat

Asda rolled joints are okay for practice as well, try and get the biggest you can they are more likely to be a whole piece rather then made up of smaller pieces. To get pulled pork or any meat for that matter it relies on the connectective tissue breaking down. Belly works well if you can't get shoulder. Likewise for lamb get shoulder not leg.

Whaddya reckon temp and time-wise for this thing? It's 2.5kg so I was thinking 6-7 hours at 220F?

Try and keep it beween 225-250, others go higher. It's all down to if you are a hot and fast or a low and slow person?
As for times? It's done when it's done. When internal has reached 190-195f, it's time for some hapy eating


Eddie

Eddie wrote:When internal has reached 190-195f, it's time for some hapy eating

Remember that he's cooking pork leg Eddie not shoulder.

Personally i'd only cook it to 160-170f internal depending how well done you like it, but Eddie is right in saying it'll be done when it's done

Swindon_Ed wrote:

Eddie wrote:When internal has reached 190-195f, it's time for some hapy eating

Remember that he's cooking pork leg Eddie not shoulder.

Personally i'd only cook it to 160-170f internal depending how well done you like it, but Eddie is right in saying it'll be done when it's done

No chance of food poisoning in my house and I must say it has a fantastic bark at the end

Eddie

I bought this Excel specifically for low and slow I've got a lot of patience when it comes to cooking (most of the breads I make take 24+ hours, so an 8+ hour smoke is nothing!) thanks for all the pointers. I'll report back with photos once it's done!