Getting Ready for a Weekend Smoke

Discussion in 'Pork' started by joeflyde, Apr 24, 2009.

  1. joeflyde

    joeflyde Fire Starter

    FL
    First time posting to this forum, wanted to share.

    Got a taste for some pulled pork. Bought a Shoulder (picnic)

    My est. is for at least a 13 hr. smoke (9 3/4lbs)

    Finished the rub, to refrigerator overnite.





    to be continued............
     
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Welcome joe, glad you joined up.
    13 hours may be a b it lon, even for a picnic.
    F.Y.I a picnic is done in a solution (basically a brine) and packaged so they have a lot more moisture.
    Rub looks good, but next time it might be a good idea to trim a good portion of the skin/fat off of it before you smoke.
    Lots of people don't use picnic butts to smoke with due to their high skin/fat and high moisture content but I personally like them with many dishes.
    Any ideas how you are planning the smoke?
    Also, make sure you put a probe in the meat, very important, especially with a picnic butt you need to make sure it is in the thickest section for a proper reading.
     
  3. old poi dog

    old poi dog Master of the Pit OTBS Member

    Its raining here where I am at and the rain is forcasted through the weekend, so I'll be stopping by the forum a lot....I'm looking forward to your Qviews...
     
  4. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

  5. joeflyde

    joeflyde Fire Starter

    FL
    Just placed shoulder on my ECB





    Will be monitoring temps all night.
     
  6. old poi dog

    old poi dog Master of the Pit OTBS Member

    Looking good there ....Will check on it again tomorrow morning.
     
  7. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Hey joe! Glad you jumped in! I've got an all-nighter with a 9.2# picnic going now. I'll be interested to see what the diffences between temps and times will bring for total cook time. Mine is looking like a possible 16-3/4, but I'm running slower after getting over 140* internal.

    Looking forward to seeing your posts!

    Good smoke to ya!

    Eric
     
  8. joeflyde

    joeflyde Fire Starter

    FL
    I guess I was more fatigued than I thought!

    Unexpectedly, I took a 5hr snooze, when I awakened @ 8:30am the fire was nearly out, ECB temp gauge was on "W", and the water pan was nearly dry.

    Took 25 minutes to boil water and restore temp gauge back into the "I" range. (between 200 - 240 degrees)



    ON w/ THE SMOKE..........
     
  9. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Oooooops! lol!!! Don't feel bad, joe. Got some issues I'm dealing with on mine too, ended up with no sleep yet here. You'll be chuggin' away before you know it and then it will be worth the effort.

    Hang in there, man!

    Eric
     
  10. joeflyde

    joeflyde Fire Starter

    FL
    143 Internal temp. Will foil @ 160.

    added charcoal.

    Guess I will cut the grass now.
     
  11. tn_bbq

    tn_bbq Smoking Fanatic

    Have you ever tried the Minion method of keeping a fire going?
     
  12. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    looking good so far, joe!
     
  13. old poi dog

    old poi dog Master of the Pit OTBS Member

    Onward!! Looking forward to your progress. Keep us posted. :>)
     
  14. joeflyde

    joeflyde Fire Starter

    FL
    Internal temp @ 160. Ready for foiling.



    after foiling, switched heat from charcoal to oak wood. Hopefully smoke from oak will not effect wood hickory chips from the beginning of smoke.

    1/2hr after foiling and adding the oak, had a temperature spike. Removed lid to moderate temps.

    Back on track now...
     
  15. joeflyde

    joeflyde Fire Starter

    FL
    tn,

    I have been using a "modified" minion method. Lighting the center of the coals and letting it burn outward. This is the 1st extended smoke where I used wood charcoal, and it seems to burn quicker than the "processed" charcoal.
     
  16. joeflyde

    joeflyde Fire Starter

    FL
    All done and pulled. Beans headed to the smoker.

    Overall good smoke, the top portion of the shoulder turned out a little bit dryer than I would like and there was very little moisture in the foil. My mustard and vinegar based sauce should add moisture however.

    Will make a few minor adjustments next time.

     
  17. old poi dog

    old poi dog Master of the Pit OTBS Member

    Well done Joe.....you should be proud of yourself ...... recovering after that extended nap.
     
  18. the dude abides

    the dude abides Master of the Pit OTBS Member

    Nice work Joe. How's the yard look?

    LOL

    Congrats on what looks like a sucessful smoke!
     

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