So, I agreed to smoke some goodies while camping this weekend. I
figure I'll bring some pork butts and a brisket, let it go all day+,
and have good eats at dinner time. Unfortunately, those organizing the
food for the weekend didn't consult with me before going out and
purchasing meat.

As a result, I'm going to end up with a pork loin and a beef shoulder
to smoke in a couple of days. The loin I'm not too concerned about,
just kick the WSM up to 350 or so and let it cook to about 140-150
internal then foil for a few. Considering wrapping with bacon to add
some fat, but that may inhibit smoke flavor too much...

The shoulder is the problem child in the whole scenario. Never having
cooked or looked at one, I'm guessing that it's probably not fatty
enough to benefit from low and slow, although I see here :
www.kreuzmarket.com/beef.shtml that apparently Kreuz 'ques some
shoulder.

I've found a few posts by Mr. Martin with regard to these particular
chunks o' beef, but no specifics on cook times, temps, etc. Anybody
with pertinent info and willing to share would be truly appreciated.

Thanks,
Jason

On 19 Oct 2005 11:47:57 -0700, "Jason Tinling"
wrote:

So, I agreed to smoke some goodies while camping this weekend. I
figure I'll bring some pork butts and a brisket, let it go all day+,
and have good eats at dinner time. Unfortunately, those organizing the
food for the weekend didn't consult with me before going out and
purchasing meat.

As a result, I'm going to end up with a pork loin and a beef shoulder
to smoke in a couple of days. The loin I'm not too concerned about,
just kick the WSM up to 350 or so and let it cook to about 140-150
internal then foil for a few. Considering wrapping with bacon to add
some fat, but that may inhibit smoke flavor too much...

I looked my beef chart and suggest you do this like a brisket. They
seem to be close enough to each other. Rub it out overnight. And put
it on under your pork. Compromise on 330-340 temp.

Harry

The shoulder is the problem child in the whole scenario. Never having
cooked or looked at one, I'm guessing that it's probably not fatty
enough to benefit from low and slow, although I see here :
www.kreuzmarket.com/beef.shtml that apparently Kreuz 'ques some
shoulder.

I've found a few posts by Mr. Martin with regard to these particular
chunks o' beef, but no specifics on cook times, temps, etc. Anybody
with pertinent info and willing to share would be truly appreciated.

Thanks,
Jason

Harry,

Thanks for the info.

Final update: Purchased a 4 # butt to supplement meat on hand, just in
case. Butt got a homemade rub of brown sugar, new mex chile, garlic, S
& P, chili powder and Chinese five spice. Beef shoulder (8-9#) got a
mail order rub of some sort that someone brought.

Got the mesquite going and the WSM up to heat around 9 am and put in
the beef on the lower rack, running about 270 F at the top vent. Put
the pork butt on around noon on the lower rack beside the beef.

Had to reload coals at least once during the day. Compared to the
royal oak, the mesquite seems to not want to burn as low or as long.
Still fiddling with it, though.

About 4 pm, split a whole pork loin in two. One half got a pork rub
and then a bacon blanket, the other got a half dozen holes stabbed in
it, the holes filled with garlic cloves, and then a bacon blanket. Put
them on the top rack, running about 250-60 at the top vent.

Everything was pulled about 6:30-7 pm. Pork loin was tender, juicy and
oh so tasty. The garlic had really infused the loin with flavor.
Sliced about half of each of the two loin halves and served.

Butt was really tasty. Didn't pull as easily as hoped, but got a
chop/pull combo that was good. Rub was really good except for the
edges of the butt nearest the outside of the cooker. Extra heat there
had carbonized the brown sugar, but other than that the rub was crusty
sweet and spicy goodness.

Beef shoulder looked great. Beautiful smoke ring and very tasy. A
little too dry for my taste, although the group raved. Perhaps I'm
just spoiled on brisket, but I would cook this cut for a shorter period
if I were to do it again. The person slicing the beef cut it at 1/4"
or better, which was too thick for a cut this lean and muscly. Needed
to 1/8" or less. I could definitely see doing one of these at a high
heat to med-rare and having a deliciously lean roast beef for
sandwiches.

Served all with Juke's Raspberry-Chipotle sauce (a huge hit, as always)
and HMV.

Burp.

Jason

On 24 Oct 2005 12:53:44 -0700, "Jason Tinling"
wrote:

Harry,

Thanks for the info.

Final update:
snippage
Served all with Juke's Raspberry-Chipotle sauce (a huge hit, as always)
and HMV.

Burp.

Jason

Glad to hear you had a generally good success. The beef cut seems
more suited for pot roasting , but if it were to go onto the BBQ, I
would probably prefer to marinade it in an oil/chutney mix - I have a
brew that seems to work well and will share if you want it.

As to butt, you would likely have been better off with porketta that
you prepared at home leaving you just to pop it on the BBQ. It goes
more rapidly than PP and is sliced.

Here is a dissertation on it prepared by one of my K friends. I use a
pesto mixture and I popped the BBQ temp by 25F from what he shows and
reduced the cook time to compensate. Here's the link.

http://www.kamado.com/discus/message...tml?1112391599

It's become a favourite with the whole famdamily.

Harry