First Try At Smoking A Fresh Pork Shoulder

I had hoped to have gotten a smoker by now but financial circumstances have not made that possible, so I did this on my Weber charcoal grill. I used the indirect heat method and a drip pan. I also used a combo of hickory and applewood chips. I gave it three hours on the grill, removed it and wrapped it tightly in foil and gave it three more hours at 225 in my oven. I was very pleased with the results! Smokey and moist, I was not disappointed. I served it with coleslaw, corn muffins, braised kale and German style potato salad. I'll be doing this again!
 

 

 

 

Nice job! It sure looks moist and delicious. Before getting a smoker, I used to do my "low & slow" cooking on my Weber and never served anything that didn't get rave reviews. Including a 17 pound (packer-cut) brisket that took over 24 hours.   pb 

Looks excellent, I found my smoker an electric Brinkman type hardly used on the Yahoo group Freecycle, I wouldn't worry to much with your results from the Weber. I agree with you and porkbeaks the main trick to good BBQ is low indirect heat.

Mitch

What is the point of wrapping it in foil, just wondering.

I've always had good success with Weber low and slow for turkey, pork and lamb roasts. Off set method with a drip pan.

chewingthefat


What is the point of wrapping it in foil, just wondering.

My understanding is that meat doesn't take on additional smoke flavor beyond 2 or 3 hours. Wrapping it tightly keeps it from losing moisture while you continue to cook it. I thisk it's especially true if you don't have a smoker like me. I'm sure some of the more experienced people here will be able to give you a good explanation.

Well done agnesrob. As that old saying goes, necessity is the mother of invention. I too have been led to believe that meat stops taking smoke above 140º and wrapping in foil will keep it moist and tender. In some circles that's known as a Texas crutch.

Yowser!

With the way that looks I don't think you need a smoker.

Fantastic!

AR:
I couldn't figure what the "Stuff" is in the second picture.  Looks like worms or something.
 What is it???

Kale braised with bacon and onions.

That looks so good and wholesome!

Good-looking pork!  How big of a piece did you start with? 
 
Before I got my smoker I used my Weber kettle for barbecue as well, and it never let me down.  It requires a little more attention than a Weber Smokey Mountain would but is still capable of holding a steady temp for a couple of hours.

I've heard conflicting things about the 140-degree mark.  The smoke ring stops forming once that temperature's reached because it's a chemical reaction but some believe that the meat will continue to take smoke while others don't.  I can't say for sure either way but I usually cook over charcoal from start to finish and foil only if the bark's getting too dark.

Brad