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Author Topic: First Winter Smoke Session  (Read 913 times)

CatskillSmoker

  • WKC Performer
  • Posts: 2241
First Winter Smoke Session
« on: December 10, 2017, 02:11:23 PM »
Though not officially Winter, it felt like it with the fresh snow.
Fired up my Green Gen2 Performer and smoked up a 5lb. pork bone in end roast.
I love this cut as you get some loin, a few ribs, and a good amount of dark meat.
Rubbed the night before with my spicy rub to include maple sugar.
She stayed between 250- 265 for 4 hours to an internal temp of 155.
First time ever checking my meat with a thermometer.
Thanks to my Secret Santa @LightningBoldtz .
Happy Happy Joy Joy












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jcnaz

  • WKC Performer
  • Posts: 3458
Re: First Winter Smoke Session
« Reply #1 on: December 10, 2017, 02:27:04 PM »
That looks good!


Sent from my SM-G930V using Weber Kettle Club mobile app

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A bunch of black kettles
-JC

mhiszem

  • WKC Performer
  • Posts: 3493
Re: First Winter Smoke Session
« Reply #2 on: December 10, 2017, 03:08:48 PM »
Looking good!


Sent from my iPhone using Weber Kettle Club mobile app
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WGA, Uline Green SJ, '95 Red M/T, '88 Red 18", '01 Plum SSP, Patent Pending Yellow

addicted-to-smoke

  • WKC Ambassador
  • Posts: 5783
Re: First Winter Smoke Session
« Reply #3 on: December 10, 2017, 03:43:30 PM »
pork bone-in end roast

Does that go by another name? I'm drawing a blank here.
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It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch

CatskillSmoker

  • WKC Performer
  • Posts: 2241
Re: First Winter Smoke Session
« Reply #4 on: December 10, 2017, 04:20:01 PM »
Rib end Loin Roast.
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