Until very recently, I avoided the world of barbecue.
Asking men for advice?
I get why dads love smoking meats, is what Im saying.
My first piece of advice?
Its a forgiving cut thats hard to dry out, thanks to a large amount of intramuscular fat.
Youre going to do just fine.
Buy a dual-probed thermometer
Sorry, but there is no way around it.
(I have an older model ofthis one.)
The bigger the shoulder, the longer it will take to smoke and reach the end point.
Five is an excellent size for a beginner.
Pork will not be rushed, but it is worth the wait.
(Dont get obsessive; a little bit is fine.)
Salt before you rub
Salt is a small molecule, and it permeates the meat with ease.
In addition to charcoal, youll also need some wood chips.
(If you need a refresh or primer on the chimney, givethisa peep.)
Close it up, with the exhaust vent opposite from the hottest coals, and start smoking.
Youll release a bunch of heat and moisture.
Remember: If youre looking, youre not cooking.
This will result in a drop in temperature, which you do not want.
Luckily, the solution is simple.
About the stall
If youve read anything about smoking meats, you have heard of the stall.
The meat hits a temp of around 150F, and refuses to climb anymore for hours.
I dont know why, but I have never encountered a major stall.
Lets cook the thing.
Now that youve read all that, it is time to cook.
Salt-free rub of your choice.
Salt the pork on all sides, set in pan, and return to the fridge for 12-24 hours.
Remove the pork from the fridge and start setting up your grill.
Arrange your charcoal in the snake formation as shown above.
Once your grill temperature reaches around 200F, adjust your exhaust dampeners so theyre opened just a sliver.
Let the temp stabilize, and adjust more if needed.
Keep an eye on the temp and make small adjustments as needed to keep things between 225F and 25oF.
As long as that bone feels loose, youre good.
It will look burnt, but it is not.
It is smoked, and that black exterior is your delicious bark.
Remove the bone, and shred the meat with two forks (or BBQ claws).
You did it, and I am so very proud of you.
