Quote:
Originally Posted by MitchM
I buy a small pork shoulder from a farmers market. The lowest I can get my barbecue down to is 250. If I could get it down to 200 I would cook it longer.
I'm a little wary of barbecuing too much (as in getting a full-on smoker) because I'm told that it can really attract bears around my area.
Mitch
|
I used to do roasts and such on my BBQ with tinfoil wood packs. what I used to do was light one side on low, put a drip pan under the other side and put the roast over the drip pan. then I used one of thoes cheep ovin thermomitors beside the roast and proped my lid open with a rock so there was enough of a gap to drop my temp at the roast to 225.
first time I did a roast this way it was so good, it is the only way I am allowed to do them now. haha
Steve
__________________
*everything said above is just my opinion, and may or may not reflect the views of this BBS, its Operators, and its Members. If cornered on any “opinion” I post I will totally deny having ever said this in a Court of Law…Unless I am the right one*
Some strive to be perfect.... I just strive.