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A local grocery store is selling these massive pork shoulders (18lbs or so). I've bought one and am planning on cooking it for a guys weekend up north.
I'm cooking it on my run of the mill Weber (it fits...just barely) but I don't want to be cooking it on there the entire time. I know that after a number of hours the smoke won't do anything any more so it might as well be in an oven. When is that magical time where the wood chunks are useless and I might as well transfer it to an oven? When I do transfer it to an oven, do I just double wrap it in foil and leave it until it reaches about 190?
I'm planning on serving it on a Friday night so I'm starting the cooking process on Thursday night around midnight. I'd like to get some sleep on Thursday night so I'm looking for your thoughts on optimal charcoal layout and vent positioning as well.......so I don't have to wake up every hour.
This will be happening north of Toronto, Canada in February so it might be a bit chilly on top of that. Am I setting myself up for an impossible mission? I could cut it in half but I kind of like the idea of the whole shoulder.
If you have any other tips that you might like to share then I would love to hear them.
Thanks in advance for your help.
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