First smoke ever pulled pork!

bolton

Newbie

Original poster

Jun 15, 2012

6

10

Terre Haute Indiana

• Jun 15, 2012

• #1

Tonight will be my first run smoking anything. I've done a lot of reading on this forum to figure out how I am gonna smoke this so here we go.

I have a 10 lb pork shoulder which should run me at about 15 hours ( 1.5 hrs/1lb ) I already put a rub on it last night so it's already to go. I'll post pics and let you guys know how it is going throughout the night. Wish me luck!

 

heyer5

Meat Mopper

May 4, 2011

230

15

Waukee

• Jun 15, 2012

• #2

Good luck!  It'll be tasty I bet!

 

rdknb

Master of the Pit

OTBS Member

SMF Premier Member

Jan 23, 2010

3,981

159

Chester (Kent Island), Md

• Jun 15, 2012

• #3

Good Luck!!

 

bolton

Newbie

Original poster

Thread starter

Jun 15, 2012

6

10

Terre Haute Indiana

• Jun 15, 2012

• #4

I'm a few hours in to it now. I decided to go with a little beer instead of water or apple juice. I don't know how that's gonna turn out exactly but I have found a problem. I ran out of beer for myself. Damn the luck!
 

 

zimq

Smoke Blower

Dec 30, 2011

113

11

Algonquin, Illinois

• Jun 15, 2012

• #5

For a 10 pounder, might want to plan on 2hrs per lb. Just a heads up. From my experience, the bigger they are, the longer they take per lb.

Zim-Q


Sent using TapaTalk

 

bolton

Newbie

Original poster

Thread starter

Jun 15, 2012

6

10

Terre Haute Indiana

• Jun 16, 2012

• #6

Thanks for the info! Maybe I can catch a few hours of sleep for the long smoke!

 

bolton

Newbie

Original poster

Thread starter

Jun 15, 2012

6

10

Terre Haute Indiana

• Jun 16, 2012

• #7

Rubbed and ready to go!

Just a few more hours till it gets wrapped.

Dripping with juices and ready to go!

It all turned out pretty well. I smoked for about 12 hours or so at 240 degrees.

The one problem I had is that the meat is a little bitter. I haven't even put any sauce on it yet. Any suggestions?

 

dnic

Fire Starter

May 14, 2012

63

10

Memphis, TN

• Jun 16, 2012

• #8

I hear that too much smoke can make the taste bitter; did you notice an abundance of smoke?

 

austinl

Smoking Fanatic

May 31, 2011

339

13

Central Oklahoma

• Jun 16, 2012

• #9

Dnic said:

I hear that too much smoke can make the taste bitter; did you notice an abundance of smoke?

Click to expand...

There are two basic sides of that statement: One if you use a wood that has a very strong flavor like mesquite for long periods it can be overpowering; two, if you do not maintain a high enough temperature at your source of smoke it will produce a very overpowering flavor no matter what type of wood it is.  I've heard some other opinions about choking off the exhaust too much producing an overpowering smoke-flavor however, it is my opinion that you will snuff-out the burn before it has enough time to transfer that flavor to your food.

 

bolton

Newbie

Original poster

Thread starter

Jun 15, 2012

6

10

Terre Haute Indiana

• Jun 17, 2012

• #10

It seemed like it had a decent amount of smoke. At first I noticed a lot of smoke and remembered reading about just keeping the chips in the holder (for the MES30) instead of dropping them in to the chip tray. I did that with the exhaust about 3/4 open. I replaced the chips every hour using about a hand full of apple chips. I was wondering if it was the smoke or maybe the rub I used. The bark tastes horrible but the meat isn't that bad. Once I cooled it down and added a little BBQ sauce it was pretty good!

I used Jim Beam Spicy Bourbon as my rub. Not sure how that should taste but maybe I should look in to using a different rub?