Hey Guys,
So I took all the knowledge I could from this forum and put it to good use. I got a Masterbuilt Propane Smokehouse for my birthday from my awesome wife, and dove into this whole smoking thing head first. Here is my first smoke. I bought a 8# Pork Picnic, trimmed it down, separated the bone (just because I didn't want to smoke for 16 hours... haha), and let the smoke rip. I used a mix of Cherry and Hickory and boy did I get some awesome results. I started it at Noon and pulled it at 11pm. So, about 11 hours. I kept my smoker at about 244 degrees and pulled the pork at 195. Enjoy the pics
My New Masterbuilt Propane Smokehouse
Open up :)
The Robins are out, that means I need to smoke...
Got an Awesome deal on the Pork Picnic.
naked beauty
Trimmed the skin and some fat off.
Split out the bone, just because I didn't want to smoke it whole for 18+ hours.
Rubbed down good and into that plastic bag for 24 to marinate.
Soaked my Hickory and Cherry chips for 24. Also used chunked Hickory but didn't soak those. Awesome smoke!!
I got an iGrill to use. Highly recommend this. I preheated the smokehouse then put the butts in.
In Order: Blue bottle has a mix of 3 to 1 Rum and Apple Juice, the butt is after 24 marinating in rub, I made BDSE Makers Mark BBQ Sauce, and SOFlaQue finishing sauce.
Here is BDSE BBQ sauce, stuff is ridiculous good!!!
Thin blue smoke?? I THINK SO!!!
Had awesome smoke, with the soaked chips and dry hickory chunks. Look at that TBS guys!!
Just a shot about 4 hours in.
Pulled the pork after about 11 hours. I smoked the WHOLE way through, and I think the results show it. Check it out guys. Look at that bark, man is it an awesome thing
Up close and personal
Juicy moist awesome Pork.
Look at that SMOKE RING... BOOM.
Final Pull, thanks for looking everyone!!!
So I took all the knowledge I could from this forum and put it to good use. I got a Masterbuilt Propane Smokehouse for my birthday from my awesome wife, and dove into this whole smoking thing head first. Here is my first smoke. I bought a 8# Pork Picnic, trimmed it down, separated the bone (just because I didn't want to smoke for 16 hours... haha), and let the smoke rip. I used a mix of Cherry and Hickory and boy did I get some awesome results. I started it at Noon and pulled it at 11pm. So, about 11 hours. I kept my smoker at about 244 degrees and pulled the pork at 195. Enjoy the pics
My New Masterbuilt Propane Smokehouse
Open up :)
The Robins are out, that means I need to smoke...
Got an Awesome deal on the Pork Picnic.
naked beauty
Trimmed the skin and some fat off.
Split out the bone, just because I didn't want to smoke it whole for 18+ hours.
Rubbed down good and into that plastic bag for 24 to marinate.
Soaked my Hickory and Cherry chips for 24. Also used chunked Hickory but didn't soak those. Awesome smoke!!
I got an iGrill to use. Highly recommend this. I preheated the smokehouse then put the butts in.
In Order: Blue bottle has a mix of 3 to 1 Rum and Apple Juice, the butt is after 24 marinating in rub, I made BDSE Makers Mark BBQ Sauce, and SOFlaQue finishing sauce.
Here is BDSE BBQ sauce, stuff is ridiculous good!!!
Thin blue smoke?? I THINK SO!!!
Had awesome smoke, with the soaked chips and dry hickory chunks. Look at that TBS guys!!
Just a shot about 4 hours in.
Pulled the pork after about 11 hours. I smoked the WHOLE way through, and I think the results show it. Check it out guys. Look at that bark, man is it an awesome thing
Up close and personal
Juicy moist awesome Pork.
Look at that SMOKE RING... BOOM.
Final Pull, thanks for looking everyone!!!
