Pictures can say so much. Here’s one of tonight’s pork roast. The “stripe” across the top is due to tong operator error. Otherwise, it had a good crust and simple flavor. We will be using this for sandwiches all this week and a cut off the end confirms it. I think I’m ready to try a pork shoulder.
The smoke went well but I got lucky with the heat. This time it *still* maintained 225˚F for two hours with the vents mostly closed for the first hour and all of the way open for the second hour. When you consider how much food was in the smoker, I think I did OK.
Tammy and I fired up the Weber Smokey Mountain Cooker (WSM) this afternoon. I’ve got a variety of meat, all bought on the cheap:
* a 2 pound center cut pork loin roast
* 2 think center cut pork chops
* 2 whole chickens, quartered.
The chicken has only salt and pepper since we are going to use it on a variety of food later. The other meat has the Penzey’s Bicentenial Rub and Northwoods — both good for pork.
Also, I’m firing with half charcoal and half maple wood branches from the yard, hoping for a great “outdoors” flavor. Let’s hope I get two and a half hours of heat out of the fuel because I realized too late I’m out of charcoal.