Thread: Sausage and Smoke Cooking

Easter Dinner was--

Smoke Cooked Pork Shoulder
Potato Salad
Green Beans
Corn Pone (cornbread in corn shapes)

Homemade Honey Butter
" Strawberry Jam
" Apple Jelly

Sparkling Apple Cider

'Pumpkin' Pie---I used home canned butternut squash

The roast was about 7 and 1/4#s. I seasoned it early last night, wrapped it and held it in the frig and put it on the Traeger this morning a bit after 6 am at 250 degs F.

The ThemoWorks Smoke had both probes set to 150 F and they went off at 10 am. I double wrapped it in pink paper and put it back in and changed the probes to 185 F. The first went off so I shut that probe off and when the other (it read about 5 degs less) went off I pull the probes, put the roast in a pan and covered it with aluminum foil and wrapped it all in an old towel and put it in an ice chest.

Here it is at 150 F right before wrapping;



The kids had things come up so we ate at 3 instead of 2 pm and I got rave reviews on everything. Especially the pork as it had a nice exterior texture and was very tender and juicy on the inside.

With that said it did seem a bit dryer toward the bone so the next time, I think I'll shoot for 175 F for a pull and wrap temp.

I hope everyone had a wonderful Easter.