Mark wrote in message
...
Greetings food lovers,
I am new to the Q scene, but have been lurking here for a little
while. This weekend I'd like to try my hand at making pulled pork for
the first time, but unfortunately don't have the grill that purists
would prefer. I only have a gas grill (GASP!) but a charcoal model is
on the way. The cut of meat is a 3 1/2 lb boneless shoulder blade. Is
there more to it than cooking low and slow?

Bone-in is more typical around here, but you should be fine. That's a
smaller piece of meat than a bone-in butt, so your time will be shorter.

I will at least add soaked
wood chips to give some smoke, not sure how effective they are though.

It should be ok. Check some of the tips in the FAQ for gas smokers,
essentially you're turning your grill into one.

http://www.eaglequest.com/~bbq/faq2/7.html#7.11

After reading the FAQ, I do realize that the meat temp should reach
around 190F to break down the connective tissue. I wish I had a
thermometer to set in the grill, but maybe a regular meat thermometer
will suffice.

Meat thermometers usually won't have the range to measure temps in the
grill. A candy thermometer or a digital probe is a better bet.

Any guesses as to how long it should take to cook?

As always, time varies a lot depending on the temp in the smoker, how often
you open it, the exact size and configuration of the meat, etc. The rough
guess is around 1.5 hours a pound in the 225F temp range. Higher temps
finish faster.


Brian Rodenborn