The day before you plan to smoke your shoulder, take it out of the fridge and trim the fat as described above. Salt the pork on all sides, set in pan, and return to the fridge for 12-24 hours
Start with the grill as hot as possible. Place the chops on the grill, evenly spaced directly over the heat. Close the lid. After about 1 to 2 minutes, open the lid, rotate the chop 45 degrees, and close the grill. The rotation gives them a crosshatch grill mark pattern. The chops should be browned, but not burned.
Prepare the grill by starting the charcoal. Once the coals are ready, oil the grates. Place the chicken breasts on the direct heat on the grill and cook for 4 minutes. Pro Tip. When pounded thin, chicken breasts only need 2 to 3 minutes per side.
Place the duck, breast side up, on a rack over the drip pan. Cover the grill and cook the duck for 1-1/2 hours. (If using a charcoal grill, add 10-12 prelighted coals per side every hour.) 5. Flip and cook for an additional hour. 6. Transfer duck to a cutting board and let stand 15 minutes.
Then, grill the breasts top-side-down for 3 minutes. Flip and grill another 3 minutes. Flip again and cook for 3 minutes. Then, flip one final time and continue grilling until the internal temperature of the chicken reaches 165F degrees. It should take about 3-5 more minutes, depending on the thickness of the breasts. Instructions. Combine ½ cup olive oil, juice from ½ lemon, 4 - 5 cloves garlic, 8 - 10 leaves fresh mint, 1 tablespoon fresh rosemary leaves, 1 teaspoon ground black pepper, and 2 teaspoons salt in a food processor until well blended. Place the rack of lamb in a resealable bag. Pour in the marinade and rub all over the lamb to coat it.
Step 7: Smoke Your Meat. When you’re using a charcoal smoker, you should have your expectations aligned with reality. It’s going to take awhile to get great food from a smoker. Ribs usually take 6 hours, especially if you follow our 321 method. Briskets can take as long as 20 hours depending on the size.
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