Hello all,
Jim here in so. cal and just got my smoker heating for 2nd outing on pork roast (2 @ 5-6 lb's) I didn't marinade or rub the 1st time (worried about over doing it) so giving that a go this time, and starting earlier than last as we didn't get to eat till the following night on first try lol I read most of the forums before my 1st attempt and took a mix of the recommendations along, tried to keep things simple. Smoked to 165 and then wrapped in plastic/foil and brought to 200 then letting sit wrapped in towel for a few hrs to rest. Since it was far into the morning of a workday I refridged the roast till I got home then warmed it back up in over @ 220 for a few hrs. It fell apart nicely and wasn't bad at all, although I would have preferred more intense smoke flavor personnally. Know a guy locally that smokes for a drinking hole, and he uses oak only for his pork, and it tastes amazing. Think I will look into getting some soon. Going the mesquite and applewood route this time as that is all I could grab. I debated which smoker to get for starting out, as I am an avid griller anyhow, I decided I wouldn't invest in a high end unit until I was certain this was for me. So just picked up a lowly Brinkman Gourmet electric model altho I have read the complaints about it, was only thing under $200 that seemed ok for what I was doing. I would have gone with a wood burner had I found one locally that wasn't too pricey, and I don't yet have the hookup for the wood just yet so electric seemed the way to go for now. Anyhow, I had a few questions regarding prep for the smoke, guess I should ask those in the regular forum. Thanks for the great info on this site.!!
Jim here in so. cal and just got my smoker heating for 2nd outing on pork roast (2 @ 5-6 lb's) I didn't marinade or rub the 1st time (worried about over doing it) so giving that a go this time, and starting earlier than last as we didn't get to eat till the following night on first try lol I read most of the forums before my 1st attempt and took a mix of the recommendations along, tried to keep things simple. Smoked to 165 and then wrapped in plastic/foil and brought to 200 then letting sit wrapped in towel for a few hrs to rest. Since it was far into the morning of a workday I refridged the roast till I got home then warmed it back up in over @ 220 for a few hrs. It fell apart nicely and wasn't bad at all, although I would have preferred more intense smoke flavor personnally. Know a guy locally that smokes for a drinking hole, and he uses oak only for his pork, and it tastes amazing. Think I will look into getting some soon. Going the mesquite and applewood route this time as that is all I could grab. I debated which smoker to get for starting out, as I am an avid griller anyhow, I decided I wouldn't invest in a high end unit until I was certain this was for me. So just picked up a lowly Brinkman Gourmet electric model altho I have read the complaints about it, was only thing under $200 that seemed ok for what I was doing. I would have gone with a wood burner had I found one locally that wasn't too pricey, and I don't yet have the hookup for the wood just yet so electric seemed the way to go for now. Anyhow, I had a few questions regarding prep for the smoke, guess I should ask those in the regular forum. Thanks for the great info on this site.!!
