Wednesday, June 19, 2013

Pork Shoulder Roast on the Cobb Grill

This will be my last test cook on my Cobb Grill as I think it has earned a spot in my camper for the season. While it is not big enough to cook for a group, it will cook quite well for 2-4 people and produce a fine product. Items like a whole butterflied chicken, meatloaf, burgers, tenderloins, steaks, sausage, ribs, loin roast, and now a pork butt. Will also do some sides with the meat as well and will bake bread and pizza. 

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I started with a Pork Shoulder Picnic that weighed about 4 pounds. I cut the skin off and trimmed off some of the fat and gave it a good rub of SGH. 

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I filled the charcoal basket with a full load of Ozark Oak lump and brought the little cooker up to temp. Loaded my picnic shoulder and as you can see, I had plenty of room left if I wanted to add some baking potatoes, maybe a pan of baked beans, maybe some other grilled veggies, etc..

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The cook took about 5 hours and I did add more lump twice during the cook. I also made up three packets of wild cherry chips and used them on top of the charcoal basket for extra smoke during this longer cook. 

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The roast about 30 minutes before I pulled it off the cooker. 

The last step was to give it a glaze of Blues Hog with some clover honey for the last 30 minutes. 

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I tented the roast with foil and let it rest for about 30 minutes and then pulled it. 

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Meat tasted and looked great.

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I added a potato treat and some fried sweet corn that was cut off the cob and it made a nice plate.

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