How to smoke a pork shoulder on a charcoal grill

[reefrunner9]

It's 8:58 in the morning here, now ya got me thinking about Barbecue....on 48 hour leave from job....too much to do, so little time...Bon appetite !

[BrainEatingApe]

Why bother soaking the wood chips, since they won't catch fire as long as you keep the lid closed, as you state at 3:20 in your video? I don't like the flavor that soaked wood imparts to food - I think that dry wood makes a much better smoke.

[sleepingowl1]

where did you get those tines that have hinges to put the coals in???

[grilling24x7]

@sleepingowl1 The grate comes standard with the Weber Performer. It is also available at Home Depot. Very handy!

[kob24bryant1]

i bought a weber today! where did u get that cooking rack from ? i love how it flips open to let you add coal!!! did u buy it somewhere , did it come with it or did you fix it up yourself? thx for your time

[Antiks72]

@kob24bryant1 I got mine at ace hardware and it's the exact same model shown in the video. It's nice because you can light the coals without fluid. I've had some dynamite grilled steaks this year with this thing.

[xsredx13]

Grilling24x7, do you have any tips for smoking and or grilling a turkey on a charcoal grill? I have a 10 pound bird I'd like to cook in this fashion. Please share your tips!

[grilling24x7]

@xsredx13 For a charcoal grill setup an indirect heat on both sides of the turkey; put a tin pan underneath of the grates in between the coal piles; add enough coals to get a 350-400 degree temp; I'd brine the turkey the night before; maybe add some wood chips to get some smokey flavor; monitor the breast temperature and remove when its 165-170ish. Google: "grilling24x7 smoked turkey" for my smoked turkey recipe with brine. Happy Turkey day!!!!!!!

[johnnybagofdonets]

Not to be contradictory on other postings, preferably don’t like adding unlit coal into fire box, carbon residue from coal’s initial ignition darkens meat and depending on coal leaves after taste. Discovered, Cowboy brand coal that works good, in personal preference better then the white & blue bag brand found in mega mart having the discounted two bag special price, that coal’s density has been reduced by a alphabetical letter embossed in ingot in using more coal for smoking purpose.

[Argonath18]

@johnnybagofdonets I tried some Cowboy brand charcoal this summer and I found stubby 2x4's in my bag. Interesting that you've had good luck with it. I'm afraid they might use other construction wood which may have glue in it. Ever since then, I've used anything but Cowboy. Hopefully you have better luck with that brand.

[johnnybagofdonets]

@Argonath18

RE: Waste wood

oldDOTcbbqaDOTorg/wood/Kingsfo­rd.html

[grilling24x7]

You always want the top vent wide open or else will will not have a clean burn. A closed top vent will make a disgusting tasting smoke flavor. I do water in the drip pan and that's soley for moisture. I've never really smelled or tasted any additional liquids like apple juice or beer.

[johnnybagofdonets]

@grilling24x7

Don’t like using drip pan, want the grease to drip on the ground, my dog likes licking the cement and dog keeps an eye on the smoker in being trained to bite anyone that opens lid in sneaking a peek or unauthorized taste, ps. dog like cold beer too, need to get him into AA... Can't crack a beer open without dog wanting one.... Dog helps himself to 30 pack, find puncherd cans in dog house all the time, old lady once brought dog to vet thinking dog was sick, blood test, dog drunk.

[westcoach41]

How was the smoke taste on the bark? Your top vent was wide open letting lots of smoke escape, so I'm curious how much smoke the meat captured? Also, have you tried adding water or beer to your drip pan? Just curious as the methods for the Kettle are different for everyone.

[tylersfs]

follow up to a previous comment of mine - A couple months ago I experimented and found a way to smoke Boston Butts on the 22 inch Kettle. I use a typical 11x13 steel pan as a drip pan, then lay two bricks short side up next to it. I then fill the empty cavity beside the brick with a heaping chimney full of unlit briquettes (Kingsford). I then put 20 lit briquettes on top of that pile, two chunks of hickory, adjust the vents, and get 6+ uninterrupted hours smoking time. one refill then 9 hrs!

[johnnybagofdonets]

Food looked good. Think you should lose the two coal hoppers placing coal around perimeter, centering water tray for moisture averting constant opening for mopping, bank (fuse) coal around water tray to create steam. Choice of liquid is yours (try apple juice). Combustion (primary) draft kept to minimum for slow burn and exhaust draft same. Rule in burning solid fuel from boilers to bbq is Time, Temperature and Turbulence (draft). Draft control is the key. You did well and keep up the good work.

[Argonath18]

@johnnybagofdonets the problem with banking your coals around the water tray for steam is that you end up grilling with direct heat. Besides, the water should steam with the amount of hea that's in the grill as it is, no additional heat required. I've also heard judges say that if the meat tastes like apple juice, they knock it down a few points, they want the tast of the smoke and the meat. So they only recommend water. I'm just giving opposing view points to consider.

[johnnybagofdonets]

@Argonath18 Cool, thanks for feedback. I like using side-smoker for pork placing water bath in combustion chamber. Like this video because, guy used what he had readily available & produced good end results; with thumbs-up for experimentation. When I smoke, I let water bath evaporate two hrs. before end. I preferably don’t like opening smoker to mop meat. I tried lemonade, hard cider & cranberry juice on pork. On beef brisket, try using dark beer, the malt taste from beer blows brisket away.

[johnnybagofdonets]

@Argonath18 PS. Winter time is upon us, depending on your region don’t forget to stock pile some charcoal and wood chips/chunks for winter time bbqing… Before having snow shoveled, I light my smoker the night before, because the kid’s/labor force, knows who’s doorbell to ring. I hate shoveling snow and a hot brisket plate keeps any sidewalk/driveway cleared of snow; who needs a snow blower or a trip to the chiropractor when you have a smoker…

[jsj2210]

This is the 22" kettle. I tried on my 18" and the meat came out too tough. I could not regulate the heat at 250-300 because the kettle space was about 30% less than the 22".

[tylersfs]

@jsj2210

While it's possible to smoke a Boston butt on a Weber kettle, as you can see in this video it's very labor intensive. Lots of opening the lid to manage coals, each time causing a sharp immediate drop in temperature - increasing the overall cooking time. I have the 22 inch Kettle and did pretty good with babybacks. I'd never try a shoulder of Boston butt.

I bought a Charbroil Double Chef and can go 5-6 hrs easy before tending coals. Ribs can be smoked to perfection in one step.

[grilling24x7]

@jsj2210 as I have learned it is very hard to smoke on a charcoal grill. I just bought a Weber Smokey Mountain smoker. Google: "grilling24x7 weber smokey mountain" to see cool pics of my new smoker!

[pyrogyrodude]

Just wanted to thank you for this video! I smoked my 1st shoulder this weekend and it came out perfect!

The only thing that I would do differently next time is to put the coals all on one side and and have the meat and lid vent on the opposite side of the coals.

Thanks again!

[kngsunny]

the sparay which was used does it contain some sauce ..