picnic shoulder on the open range
So here we go! Woke up way too early (5am) to smoke some shoulder. It's the picnic section which I've done many times so it it should be a good candidate for my first long smoke on this thing. After skinning and trimming it weighed in at about 6.5 lbs so it should be done in about 10-12 hrs.
After a nice strong cup of coffee, I filled the firebox with an entire bag of Kinsford comp. I filled the chimney with about 30 bricks from the center and lit her up. More coffee! Once coals were lit I dumped them in the center and put a pre heated oak split on top. Let that burn for about 5 minutes and then closed it all up to bring it up to temp.
While the pit was coming up to temp, I skinned and rubbed down the shoulder. This little piggy did not want to give up its skin! I finally got it off, slathered with mustard and rubbed it down. Pit was running hot (because I can't follow instructions) at about 300 so it was looking like dinner might end up being lunch. Oh well, just cook the meat.
And onto the smoker
So after I started to follow the instructions for adjusting temp on this thing, I was able to get it to settle in at 265* and it has stayed there for a while. Luckily, pork shoulder is super forgiving so I'm not too worried about my outcome.
About two hrs in sitting at 126* IT. I'll check it again in a couple hrs. Happy Sunday yall!
Lance
So here we go! Woke up way too early (5am) to smoke some shoulder. It's the picnic section which I've done many times so it it should be a good candidate for my first long smoke on this thing. After skinning and trimming it weighed in at about 6.5 lbs so it should be done in about 10-12 hrs.
After a nice strong cup of coffee, I filled the firebox with an entire bag of Kinsford comp. I filled the chimney with about 30 bricks from the center and lit her up. More coffee! Once coals were lit I dumped them in the center and put a pre heated oak split on top. Let that burn for about 5 minutes and then closed it all up to bring it up to temp.
While the pit was coming up to temp, I skinned and rubbed down the shoulder. This little piggy did not want to give up its skin! I finally got it off, slathered with mustard and rubbed it down. Pit was running hot (because I can't follow instructions) at about 300 so it was looking like dinner might end up being lunch. Oh well, just cook the meat.
And onto the smoker
So after I started to follow the instructions for adjusting temp on this thing, I was able to get it to settle in at 265* and it has stayed there for a while. Luckily, pork shoulder is super forgiving so I'm not too worried about my outcome.
About two hrs in sitting at 126* IT. I'll check it again in a couple hrs. Happy Sunday yall!
Lance
