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First Pork Shoulder with Q-Views - Page 2

post #21 of 35

Awesome job, thanks for sharing

post #22 of 35

My stomach is aching looking at all of the threads. Great job.

post #23 of 35

points.gif

post #24 of 35
Thread Starter 

Thanks for all the feedback!  This first one was a great experience.  I'm gonig to smoke some more this weekend, i love this thing man!!! Gonna grab a cigar and a nice drink and smoke up either some more pork shoulders or a brisket and a pork shoulder, and I'm going to roll a nice fatty too (sounds like a nice and easy one to do). 

post #25 of 35

WOW! Great job.  Definately looks worthy of some Meatrakin'. The Mini looks pretty good as well.

post #26 of 35

Nice bark...! It sounds like you didn't have much leftovers but if you do the wife and I like to vacuum seal the PP in pint jars and then freeze them.. A couple pints of Pulled pork and a 1/2 pint of BBQ sauce and the wife and I are off to the races! Looks awesome and keep up the good smoke! Happy Smoking, Smokin - K  

post #27 of 35

I like to soak my chips and put them right between the element on my electric smoker being careful not to get them on the element of course but i've had good luck with getting lots of smoke like that? What is your opinion on too much smoke?? because i have read quite i few people on here saying you don't wanna over smoke? I love to smoke it all the way until it's done! and never had any complaints! is there really such thing as too much smoke??

post #28 of 35
Quote:
Originally Posted by SmokeItUpBbq View Post

I like to soak my chips and put them right between the element on my electric smoker being careful not to get them on the element of course but i've had good luck with getting lots of smoke like that? What is your opinion on too much smoke?? because i have read quite i few people on here saying you don't wanna over smoke? I love to smoke it all the way until it's done! and never had any complaints! is there really such thing as too much smoke??


Thin blue smoke... Not rolling like a Cheech and Chong movie.. You can get creasote on your meat by over smoking.. Real bitter.. Todd Johnson would probably love to sell you a AMPS... The cure for over smoking! K
 

 

post #29 of 35
Thread Starter 

Yea i keep adding smoke all the way up until the meat hits around 170 or so and then i'm usually tired of the routine and I just let it cook in the smoker without adding more wood.  Or I run out of wood chips and that makes me done.  I cant get enough of this shredded pork.  The ones in the pics were my first 2, this weekend I'll be doing number 5 and 6! I'll probably roll a nice fatty too.  I put whatever left over pork i have in a freezer zip lock bag, that seems to work for me.  I dont even have to add any water or apple juice or anything when I take it out and defrost, i just rewarm in the microwave, comes out nice and juicy and still has that wonderful smokey flavor!

post #30 of 35

Wow!  I knew I joined the right BBQ Grilling forum.  I have to say that your "Pork Shoulder" looks tasty.  Way-ta-go!!!  H...

post #31 of 35

If one needs to smoke meat for 405 hours, how does one do it with a Treager   pellet grill?

post #32 of 35
Quote:
Originally Posted by butpat View Post

If one needs to smoke meat for 405 hours, how does one do it with a Treager   pellet grill?



It sounds like you're talking cold smoke or smokehouse smoke butpat.  Both work and neither takes that long.  How can we guide you?

 

 

post #33 of 35

If it's in the smoker and not in foil it gets smoke. TBS.

post #34 of 35

looks great

post #35 of 35

Looks-Great.gif

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