I bought a meat smoker and have been learning
about how to properly cook meat in a smoker.
I now own a life time supply of hickory chips.
A few refinements are still needed on my part
in regards to cooking temps and times.
A thermometer for the grill would help.
I smoked a 3 lb. chunk of pork shoulder
for a little over 5 1/2 hours.
Then into a medium-low 250 degree F. oven
for about another hour wrapped in aluminum foil
until the internal temp reached 190 degrees F.
Then I let the roast rest for 30 minutes.
It came out awesome! Juicy, and there was
hardly any effort needed to carve and chop.
Smokey flavor erupted from even the inner cuts.
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