Holy Smoke!!!

I must say, HOLY SMOKE is a wonderful thing for meats. I just completed my first successful meat smoking creation. I cooked a 3 lb. pork shoulder for approximately 4 hours. I was able to use my converted Weber grill into a smoker. I used Match light charcoal in the bottom with some apple smoking chips on top of the coals. I also had a drip pan below the meat filled with water and Coors Banquet beer. The average temperature was 225 degrees and the internal temperature of the pork shoulder was 150 degrees when finished. I had some trouble with the coals not staying hot enough, the wood chips burning out too quickly and myself smelling like a campfire but all in all it was a very interesting experience and I learned alot. I think next time Im going to try some apple smoke chunks on an electric frying pan with the smoke being channeled into the Weber grill from the bottom. This way I can monitor the heat  better and the chunks wont burn out so fast.

The way I prepared the pork shoulder was I cut three slits on the top longways about a half inch deep, minced two fresh garlic cloves and spread them in the slits and on the top, rubbed grill mates pork rub all over the roast, wrapped the roast in plastic wrap and refrigerated for 24+ hours.

I have read in a few places on the web, get your meat to 190 degree internal temperature and the meat just falls apart for great pulled pork sandwiches. Anyway more smoking adventures will happen very soon, stay tuned!