Hi everyone,
Well, today I christened the new smoker :biggrin: Although I've smoked many a thing in the ol' WSM, I've never done a pork shoulder. Had one in the fridge to make carnitas out of, and decided to smoke it instead. That was a much better choice. :thumb1:
Rubbed the pork shoulder with my secret dry rub last night and let it marinade overnight. Fired up the smoker at 6:45 this morning to warm up (it was a chilly 28 degrees here this morning.) Threw the pork shoulder on at 7:20, after taking the tween to school. Kept smoker between 225-250 degrees for duration of smoke, using cherry and a few hickory chips.
At 9:00, achieved the beautiful TBS (it's faint, but it is there...)
Threw in some extra chips around 11:30. This is what it was looking like then...
At 3:00 threw in another small handful of chips (we love the taste of smoke), and waited...it had finally hit the stall. But, it wasn't there for long...
At 5:15, pork shoulder had hit magical temp of 195 degrees...Turned off smoker and pulled it out...
Now, it is wrapped in foil and resting. I can hardly wait to make some pulled pork sandwiches for dinner, but the hubby would be mad if I didn't wait...hope he gets home soon!
Looking forward to smoking our ham on Xmas Thumbs Up
Well, today I christened the new smoker :biggrin: Although I've smoked many a thing in the ol' WSM, I've never done a pork shoulder. Had one in the fridge to make carnitas out of, and decided to smoke it instead. That was a much better choice. :thumb1:
Rubbed the pork shoulder with my secret dry rub last night and let it marinade overnight. Fired up the smoker at 6:45 this morning to warm up (it was a chilly 28 degrees here this morning.) Threw the pork shoulder on at 7:20, after taking the tween to school. Kept smoker between 225-250 degrees for duration of smoke, using cherry and a few hickory chips.
At 9:00, achieved the beautiful TBS (it's faint, but it is there...)
Threw in some extra chips around 11:30. This is what it was looking like then...
At 3:00 threw in another small handful of chips (we love the taste of smoke), and waited...it had finally hit the stall. But, it wasn't there for long...
At 5:15, pork shoulder had hit magical temp of 195 degrees...Turned off smoker and pulled it out...
Now, it is wrapped in foil and resting. I can hardly wait to make some pulled pork sandwiches for dinner, but the hubby would be mad if I didn't wait...hope he gets home soon!
Looking forward to smoking our ham on Xmas Thumbs Up
