I had a q/view but i couldn't bring myself to take a picture of my garbage cans.
2x 3.5LB pork shoulders
cook temp 210-240
Cook time just under 6 hours
finish temp was 195*
Rib Rub from a smoke and spice cookbook i got for xmas
"The renowned Mr. Brown"
Southern Succor Rub
1/4 cup ground black pepper
1/4 cup paprika
1/4 cup Turbinado sugar
2 Tablespoons table salt
2 teaspoons dry mustard
1 teaspoon cayenne pepper
Mopped it 2 times with a warm mix of
Brinkmann Dual side by side with fire box - Lump coal and apple wood
Good texture, beautiful smoke ring, solid bark
Either this was a REALLY AWFUL recipe or i ruined it.
Creosote is what i tasted. My wife said... with bbq sauce it tastes GREAT. I said, with bbq sauce, it tastes like bbq sauce.
Contributing factors to my fail would be???
Was under smoke for first 4 hours
Wrapped in foil for hours 5 and 6.
Is this to long in smoke?
The Apple Wood was chunked 4-6 inches long diameter between golf ball and baseball sizes. usually 2 pieces at a time.
Would this produce to much smoke to clear the chamber fast enough?
Should I soak it in water so it doesn't burn quickly? Thats' what I would do with hickory chips
I don't think the wood is to green. I smoked 2 chickens with is a few months ago with no problems.
insight is appreciated.