How to smoke an 8lb boneless pork shoulder in Kettle charcoal grill? UPDATE WITH Q-VIEW

Discussion in 'Pork' started by bbqlover, Jun 29, 2011.

  1. bbqlover

    bbqlover Newbie

    Hi,

    glad I found this forum.  

    We recently purchased 2 boneless pork shoulders.  The package says that it's almost 16lbs, so I'm guessing that they are about 7-8lbs each.  

    We have smoked ribs in our kettle grill using charcoal and wood chips before and they turn out delicious, but this is a bigger undertaking and I want to make sure that we know what to expect.  

    We are having company at 3pm so we want it ready by then but after reading forums, it looks like it could take about 12 hours or so. 

    1.  how long should we figure it will take? 

    2. can we smoke for part of the time and then move to the oven to cook it faster?  

         Or smoke it at a higher temp?

    3. can we smoke it the day before and re-heat in the oven on party day?  Does the quality/taste change?  

    I'm not sure what else to ask.

    Any help would be greatly appreciated.  
     
  2. menk45

    menk45 Fire Starter

     
  3. raptor700

    raptor700 Master of the Pit OTBS Member

    Hope this gets you pointed in the right direction[​IMG]
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good luck & don't forget the Q-view!
     
  5. bbqlover

    bbqlover Newbie

    Thanks so much for the replies!  I watched the video as well.  All great advice.

    We've decided to smoke it tomorrow and reheat on Sunday, since we are having people earlier in the day and want to be sure that it's ready.

    I will not forget the Q-view!

    I'm hungry already!

    Enjoy your holiday weekend!
     
  6. bbqlover

    bbqlover Newbie

    So we are done,  it took 9.5 hours, started at 9:30am, ended at 7pm and smoked it at around 250. Used a recipe from the Weber real grilling book, just used light brown sugar, kosher salt and chili powder.  It tastes amazing. We will make the sauce that goes with it tomorrow and heat it up with that.   If I could only eat it all right now.  Attached are some photos, taken every 3 hours, I'm not not very good at this attachment thing.  So they may be out of order.  you get the idea though.  Taken at 9:30a, 12:30p, 6:30p, 7p. Thanks again!!!!  [​IMG][​IMG]

    [​IMG][​IMG]
     
  7. meateater

    meateater Smoking Guru SMF Premier Member

    Nice job, you achieved the sought after smoke ring. [​IMG]
     
  8. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      It looks awesome!. Great job.

    Mike
     
  9. teleburst

    teleburst Meat Mopper

    Don't forget the finishing sauce tomorrow! Also, it's just me, but I would leave them as intact a as possible, warm them up in a 180° oven a couple of hours before service, and pull on site. Them keeps them at maximum moistness. But no worries if pulled early.
     
  10. teleburst

    teleburst Meat Mopper

    Or finishing sauce this afternoon!
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    AWESOME!!!
     
  12. bbqlover

    bbqlover Newbie

    Thanks for the replies.  The hubby is very proud of his work.   It's a good thing that we served up some other food because the pork was inhaled!  

    Gotta figure out what to smoke next.  Brisket, chicken, turkey.......

    ENJOY!
     

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