Smokin’ your Butt
or
South Carolina Smoked Pork Shoulder
…SOLD !!!
My charbroil has several years of use and when previously smoking and roasting it been a guessing game as to what temperature the grille was actually putting out. This season I purchased a new replacement thermometer temperature gauge as the one supplied with the grill no longer worked and it also was marked low, medium and high. Amazon.com had a 3″ gauge shipping included that would do the job a 3″ RC Adjustable BBQ, Grill, Smoker Thermometer (100 to 550 F) w/ Free Shipping ,Sold by: River Country at $19.97 each. It seemed pricey but it is a heavy duty unit compared to the one that came with the grille, 3″ makes it easy to read and it’s stainless steel construction. I only needed to drill a 3/8″ hole in the dome cover of the charbroil and I was ready to smoke and roast with confidence. I also replaced the short legs on the grille with longer ones so that the top of the grille is at a more comfortable height.
Now the the grille was ready here’s the recipe:
Source: BBQ USA by Steven Raichlen (Workman, 2003)
Method: Indirect grilling or smoking
For the rub and Boston butt:
2 teaspoons dry mustard
2 teaspoons sweet paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 to 1 teaspoon cayenne pepper
1 Boston butt (bone-in pork shoulder roast), 5 to 7 pounds
For the mop sauce:
2 cups distilled white vinegar
1/2 cup Dijon-style mustard
1/2 cup water
1 tablespoon salt
2 teaspoons freshly ground black pepper
Mix up and apply the rub and allow the butt to sit a bit at room temperature
This Butt had a good fat cap and layered fat throughout and a bone in the end.
Usually with indirect heating, a drip pan is set in the middle of the charcoal pan to separate the coals and to keep the meat indirectly over the heat source so it is roasted or smoked without being grilled or burned on the bottom with intense heat . Since the charbroil allows you to set the fire pan at a greater distance from the the cooking grille than most other grilles and that the small size of the fire pan would limit the amount of charcoal you could use if you placed a drip pan in the middle of the fire bowl. I set the fire pan at the lowest position in the cylinder and decided to use a deflector of sorts on the next level up and then the meat on the top most level.
(artist rendering of smoker setup)
This would allow me to fill the entire charcoal pan with coals and still have good circulation of heat and smoke under the meat by placing the meat directly on the grill grate.
Usually the water pan would be used if needed and placed on the level as the deflector and I have thought about using the water pan as a deflector but it’s diameter might block too much of the heat. For the deflector I wrapped the middle section a grille grate with tin foil about the same size as the footprint of the meat. An old toaster oven tray made perfect drip pan just about the right size placed on the deflector grate.
Make the mop sauce
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