I followed your advise



Temp in bbq 250 F

Internal temp of meat 175 F

It took +/- 4 hours

Drank the wine instead of using it as a mop

Color of the meat gray with a "pink" ring. I suppose that that is the
smokering.

Marinade was good, although more salt next time

Although the meat was done, it was a bit hard to chew on. Is this because
the meat is dry (to long in the bbq) of because it was not done enough?

The taste was good, but not a big smoke taste. Could this be caused by wood
the wood being to dry? Although cut a year ago, it has been indoors al year
long. Burned fast without much visible smoke. I used oak wood only, no lump



hope you can help me out,



Adriaan



"Kevin S. Wilson" > wrote in message
...
> 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?"