Here is the pictures i promised! Sorry for the low-quality i forgot my camera home so old Nokia was the only option this time.
So i took the neck out of the freezer day before the smoking. You can see that its allmost 3 months past the best-before date
Looks good to me!
Then i saw that some of you use Frenchs classis yellow mustard before dry rub so i wanted to try that.
After that added some diy Kansas city style rub!
Wrapped in foil for couple of hours.
Until it was time to smoke it! Bought some cheap termometer, but it seems to be working just fine.
I left the foil under the pork since the grill isnt mine and wasnt sure how much it would leak out. I only used the burner on the right side where you can see the apple chips which are also inside the foil.
Launched at 2pm.
After 3 hours of cooking the temp is allready at 66c/150f. Its starting to drip so i mopped few times every hour.
I rotated the neck few times every now and then. This pic was taken 6.40pm, allmost 5 hours gone.
8pm temperature is around 80c/176f.
And finally at 9pm i took it out at 88c/190f.
I foiled the meat and waited for around one hour before pulling it.
Here he is, beauty or beast not sure hoh hoh hoh hoooo.
It did pull fairly easy imo. There was nice little smoke ring, but could not taste lot of it.
Quality of these last pictures is pretty bad.
Plated with bun and coleslaw.
This was my first time smoking with gas-grill, temp is very easy to keep steady, but i just couldnt get the same taste what im used to get with
Weber kettle. Is part of the reason that the smoke didnt came from below the meat ? Applechips and pork were on the same level.
I would really like to know the reason for this since i just bought my first gas-grill and i will smoke with it for sure.
That was 7 hours well spend even the smokeflawor didnt live up to my expectations.
