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Old 05-13-2017, 05:21 PM   #1
TAC
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Join Date: Oct 2012
Location: In the yard with my grill, back in the boonies of Arkansas
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What I'm up to.

It's been a very long while since I post anything on here about what I'm up too. So I thought that since I finally had the time to smoke up a butt roast I would post about that.

I still haven't bought a proper smoker so I removed the hotdog rack from my grill and placed two aluminum pans on the charcoal rack. One pan was for water (around a quart) under the roast and the other for my charcoal and wood chunks. I'm using royal oak natural lump charcoal and hunks of hickory. I removed one of the grates for easy access to the charcoal and wood pan. I have always had my doubts about smoking on a grill and I've learned today that it can be done when that's all you have. (7 1/2 hours in as of writing this and 1 1/2 hours to go.)

As for the pork, I used a Carolina styled rub recipe I found on the web and rubbed it well and let it sit in the sink for about 30-45 minutes to let it get closer to room temp and also let the grill warm up. Then I placed the roast on the grill grate with the fat side up and let it cook for 2.25 hours then rotated and cooked another 2.25 hours and then wrapped it in parchment paper cooked it for another 1.5 hours rotated, then 1.5 hours and now I have flipped the fatty side (most of the fat has cooked away) down and am letting it cook around 45 minutes like that then I'll flip it back over and finish out the last 45 minutes with the fat side up. Totaling 9 hours for 9 pounds of meat.

So far the meat seems tender and moist. I'm planning on pulling it and serving it as a classic pulled pork sandwich with vinegar barbecue sauce. It could be served over nachos in tortillas or however else a person would want to have it. I'll add how the finished product turns out when I get it all wrapped up.
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If it isn't FLAMING it isn't CHARBROILED...

Equipment:
Kingsford 24" Charcoal Grill
Gas grill (any), grilling meats for sale at events
Thinking about building an old style smokehouse and a drum grill/smoker.
Tool set, just like with any other thing you need the proper tool set for it. :D
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Old 05-13-2017, 05:36 PM   #2
TAC
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Location: In the yard with my grill, back in the boonies of Arkansas
Posts: 42
I just reread the sticky, I hope this is in the right place cause I mean it is sorta indirect grilling, however it is at 200-250 degrees and taking 9-10 hours. >.>
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Old 05-13-2017, 08:01 PM   #3
TAC
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Join Date: Oct 2012
Location: In the yard with my grill, back in the boonies of Arkansas
Posts: 42
Okay so I pulled the roast off the grill and the bone came out with ease. The flavor is good, nice subtle and smokey. The texture of the cut of meat left it clingy so it became chopped pork, and I now have a mental note to experiment with less fatty cuts of meat. (possibly a sirloin) Along with a mental note to make sure I seriously look into a smoker, because it may be possible to use a grill, but that doesn't mean it should be done. >.<
__________________
If it isn't FLAMING it isn't CHARBROILED...

Equipment:
Kingsford 24" Charcoal Grill
Gas grill (any), grilling meats for sale at events
Thinking about building an old style smokehouse and a drum grill/smoker.
Tool set, just like with any other thing you need the proper tool set for it. :D
TAC is offline   Reply With Quote
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