Hi everyone. This week I purchased a Cajun Injector electric smoker. Very excited I unpacked and set it up and did my 2 hour season smoke. Wednesday, I got home from work eager to throw something into the smoker. I had a small pork boneless rib roast - about 1.5lb, so I seasoned it with paprika, salt, pepper, garlic and brown sugar while I heated up the smoker. Water in the tray and I used Sugar maple wood chunks. When it was up to temp, I put the pork in, inserted the probe thermometer, shut the door and crossed my fingers. I set the temp for 225. I checked the wood chunks every so often and topped up when there was no smoke coming out of the top. 3 hrs later and when the inside temp registered at 145 degrees, I pulled the pork out. The result wasn't a pulled pork texture, but more of a pork steak (probably the piece of meat I used) but it was wet and I didn't like the texture, so I let it sit for an hour or so and the texture improved, but the smoke flavour was WAY too much. After tasting a little piece you were left with the smoke taste for an hour later. Not pleasurable at all.
So I figured that the chips were maybe too strong or that the damper on the back should have been open more or that the piece of meat that I used wasn't suitable.
Thursday, I purchased a piece of Pork shoulder. Nice marbling about 2.5lb. Put a rub on it. Heated up the smoker. Used apple juice in the water dish. Used hickory wood chips this time. Put the meat in at 225 as per the recipe. Topped up the chips when there was no smoke coming out of the top and opened up the damper fully. Left it in for 4.5 hours. Got an inside temp to 145. I removed it and let it rest for little while under foil for 4 hours and then I tried to pull it. Nope......the outside was tough the inside was moist, but rubbery. Again the smoke flavour was way too much. I tried a tiny piece this morning before work and now 3 hours later I can still taste it.
What am I doing wrong OR do I just not like smoked pork!!! :-)
I would appreciate any advise.