After having my smoker for nearly a month, I finally broke her in last week! I'll cut to the chase on this one-
10.95# Picnic Pork Shoulder (Bone in skin on)
After skinning and trimming a little fat.
Left over skin and fat, went into the freezer, I'll use it for something one day.
Was rubbed down with yellow mustard and dry rub, then wrapped and into the fridge over night. My inspiration was JarJar's pork rub, but was altered a bit with what ingredients I had on hand. Here's his rub:
http://www.smokingmeatforums.com/t/127046/jarjar-pork-rub-recipe
Here's what I ended up with:
1c Light Brown Sugar
1/4c Kosher Salt
4 1/2t Dried Minced Garlic
4 1/2t Dried Minced Onion
2 1/4t Celery Salt
4 1/2t Chili Powder
4 1/2t Fresh Ground Pepper Mix (Black, White, Red, Green)
3t Paprika
1/2t Cayenne Powder
Next morning it went into the smoker at 7:45AM. We set a record here in Western MA that morning, got down to around 16 degrees. Took me about 30-40 minutes to dial in the smoker at a steady 225-240. Used 50/50 oak and cherry pellets ordered from Todd, and his 12" tube smoker. Also was using my Maverick ET-732, and propane torch from Todd. He's a great guy and I will be ordering through him for now on.
Was concerned about too much smoke. Wasn't really "Thin and Blue". I think it has to do with me using water in the water tray which Todd doesn't recommend with his tube. First tube load lasted me about 2.5 hours, so I think it was deff. burning too much. Both bottom dampeners closed as far as they go and top stack open all the way. At 1:00PM I changed out the wood to 50/50 peach and cherry and moved the tube to the middle of the bottom rack instead of near the vent on the side. Smoke calmed down and became very light, mostly coming out of the door seal and not the top stack. Peach and Cherry smell great!
I foiled at 165, then back into the smoker.
I thought I would be smoking well into the night, but lucky me no stall what so ever! At 7:20 PM (12 hours later, with probably a 10# shoulder) Meat was at 201, smoker at a steady 236. Pulled and into the cooler with some towels for 1.5 hours.
This is it after the rest. Then pulled. I used Rivet's finishing sauce that I found on this link, 4th post down, with Irish Red Beer. Used 1T red pepper instead of 2. http://www.smokingmeatforums.com/t/76264/pulled-pork-finishing-sauce
I thought it turned out great. Honestly it was gone is 5 days, and I ate at least 70% of it. Spicy at first with the finishing sauce, but really mellowed out after a couple of days. Nice smoke flavor and very moist. I would like to thank everyone on the forums for their great input and knowledge which I have been absorbing for a couple of months now. Thanks to Chef Jar Jar and Rivet for sharing their recipes, and Todd for helping me through the smoking process when I was being paranoid, and for the great deal I got.
Brought some to work at the restaurant and it was well liked, have to admit blew away our 10 hour braised pulled pork we do in the oven. Next up... smoked Turkey!
10.95# Picnic Pork Shoulder (Bone in skin on)
After skinning and trimming a little fat.
Left over skin and fat, went into the freezer, I'll use it for something one day.
Was rubbed down with yellow mustard and dry rub, then wrapped and into the fridge over night. My inspiration was JarJar's pork rub, but was altered a bit with what ingredients I had on hand. Here's his rub:
http://www.smokingmeatforums.com/t/127046/jarjar-pork-rub-recipe
Here's what I ended up with:
1c Light Brown Sugar
1/4c Kosher Salt
4 1/2t Dried Minced Garlic
4 1/2t Dried Minced Onion
2 1/4t Celery Salt
4 1/2t Chili Powder
4 1/2t Fresh Ground Pepper Mix (Black, White, Red, Green)
3t Paprika
1/2t Cayenne Powder
Next morning it went into the smoker at 7:45AM. We set a record here in Western MA that morning, got down to around 16 degrees. Took me about 30-40 minutes to dial in the smoker at a steady 225-240. Used 50/50 oak and cherry pellets ordered from Todd, and his 12" tube smoker. Also was using my Maverick ET-732, and propane torch from Todd. He's a great guy and I will be ordering through him for now on.
Was concerned about too much smoke. Wasn't really "Thin and Blue". I think it has to do with me using water in the water tray which Todd doesn't recommend with his tube. First tube load lasted me about 2.5 hours, so I think it was deff. burning too much. Both bottom dampeners closed as far as they go and top stack open all the way. At 1:00PM I changed out the wood to 50/50 peach and cherry and moved the tube to the middle of the bottom rack instead of near the vent on the side. Smoke calmed down and became very light, mostly coming out of the door seal and not the top stack. Peach and Cherry smell great!
I foiled at 165, then back into the smoker.
I thought I would be smoking well into the night, but lucky me no stall what so ever! At 7:20 PM (12 hours later, with probably a 10# shoulder) Meat was at 201, smoker at a steady 236. Pulled and into the cooler with some towels for 1.5 hours.
This is it after the rest. Then pulled. I used Rivet's finishing sauce that I found on this link, 4th post down, with Irish Red Beer. Used 1T red pepper instead of 2. http://www.smokingmeatforums.com/t/76264/pulled-pork-finishing-sauce
I thought it turned out great. Honestly it was gone is 5 days, and I ate at least 70% of it. Spicy at first with the finishing sauce, but really mellowed out after a couple of days. Nice smoke flavor and very moist. I would like to thank everyone on the forums for their great input and knowledge which I have been absorbing for a couple of months now. Thanks to Chef Jar Jar and Rivet for sharing their recipes, and Todd for helping me through the smoking process when I was being paranoid, and for the great deal I got.
Brought some to work at the restaurant and it was well liked, have to admit blew away our 10 hour braised pulled pork we do in the oven. Next up... smoked Turkey!
