Quote:
|
Originally Posted by Jeff Lebowski
I am about to throw 20 lbs. of pork cushion roast on the smoker to do some pulled pork for a big party tomorrow night. I put a rub on it, smoke it for an hour or two and then cook in the oven over low heat overnight.
|
I don't know what type of smoker you use, but some dude named Minion who has a WSMS uses a method where he puts about three chimneys of coals in the smoker and then lights about 20-30 briquettes and puts them on top. Throw smoke wood on lit briquettes and give your smoker about 50% of its max air flow and it will smoke for about 16 hours. That said, if your pork roast is 20 lbs, you will need about 30 hours of smoking so perhaps an oven is the only reasonable option.
I tried it but was too slow in assembling my cooker, this led to too many briquettes being lit when I cut off the air flow, so when I came out the next morning, the butt was mostly cooked. I threw it in the oven for an hour or two and it was pretty good, but the middle did not render real well and more like roast than pulled pork.
I used that curry based dry rub, it was for my wife's birthday and she loves both pulled pork and curry (did her mission in England) with a double dosage of turbinado/brown sugar. The bark was excellent with the curry and sweetness of the sugar.