Don’t think twice, it’s alright

by the other theo

This isn’t a post about breaking up.  It isn’t a post about Bob Dylan.  It isn’t a post about a song.  It’s a post about barbecue.

I wrote the other day about how the best barbecue that I make is the kind that feels worry-free and spontaneous.   I also mentioned that I was fretting a little bit about a pork shoulder roast that I was making for a get together the following day.

My worries were groundless.   I lit the smoker at about 7:30pm and had the meat inside by 8pm.   Aside from checking the temperature and water level a couple times before 10:30pm, I didn’t even look at it again until about 5:30am the following morning.    What I found in the early morning light was a smoker running at about 230 degrees F, or in other words, pretty much perfectly.   I added some fresh charcoal, checked the water level, and left it again.

By around 9am, I checked the meat and found this:


I took it off the smoker at about 11am, wrapped it in foil, and put it in a cooler to rest and slowly cool down.   I thought it was just great by the time we took it over to share with friends.

My one complaint is that I didn’t get to eat more of it; the host of the get together was feeling sickly and I left it for the host and hostess to have as leftovers.   Crunch on, as they say, we’ll make more.

When I lit the coal for this particular burn in the smoker, I used the Minion Method a hole in the middle of the pile made with a Rubbermaid food container (similar to the Minion Method – Hot Coals In A Coffee Can method here.)  I removed the container, put about 25 lit briquettes in that hole, and closed up the smoker.    After it came to temperature, left the bottom vents about 10-20% open and the top vent wide open.   That worked just fine.

Just like getting to Carnegie Hall, perhaps I need to simply practice, practice, practice.