On Sat, 7 Aug 2004 21:44:31 +0200, "A. Kesteloo"
> wrote:

>Hi there,

>Tomorrow I will start my home build bbq / smoker for the first time with:.
>
>Meat: part of pig shoulder, 2.65 pound

Why so small? Just as much work to cook a couple 8-pounders as it is
to cook a 2.65-pounder.

>Marinade: olive oil, garlic, shopped fresh Italian spices, salt pepper, skin
>of lemon
>
>mop: white wine

Waste of time and wine. Butts have enough fat to stay moist. If the
fat cap is still on, you'll be mopping a part that I usually throw
away.

>wood: oak

>The bbq / smoker uses wood as fuel
>
>Is a temp of 215 Fahrenheit in the bbq / smoker ok?

No need to try to keep it that low. Anywhere from 225 to 275 works for
me.

>What should the internal temp of the meat be when it is done?

It's sliceable at 165, though much of the fat will be unrendered. It's
pullable at 190.

>Any idea how long it will take?
>
Dunno. Butts can hold at 165 for hours as the collagen breaks down and
the fat renders out. I usually do two or three 8-pounders at a time,
and it usually takes anywhere from 12 to 18 hours. You won't need to
go that long with the small piece you have.

--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"Who put these fingerprints on my imagination?"