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Flare up creating a dry looking picnic!

post #1 of 5
Thread Starter 
Got 16lbs of boneless shoulder (2 shoulders, split off the picnics from the butts - total of 4 small pieces in the smoker) smoking -- had a flare up the dried out one end of both the picnics.

Suggestions for keeping these pieces from totally drying out before coming up to temp? I did move these two pieces to a rack above, sent the big guy to get me some juices--my thought is to create an aluminum foil cradle, adding juice, brown sugar, some tiger sauce, honey and then covering the end pieces over completely with the foil I'm about to put it on. Right now they are naked, sitting directly on the rack...
post #2 of 5
Quote:
Originally Posted by smokeusum View Post

Got 16lbs of boneless shoulder (2 shoulders, split off the picnics from the butts - total of 4 small pieces in the smoker) smoking -- had a flare up the dried out one end of both the picnics.

Suggestions for keeping these pieces from totally drying out before coming up to temp? I did move these two pieces to a rack above, sent the big guy to get me some juices--my thought is to create an aluminum foil cradle, adding juice, brown sugar, some tiger sauce, honey and then covering the end pieces over completely with the foil I'm about to put it on. Right now they are naked, sitting directly on the rack...

I am thinking that would work fine. You might foil a little early also. I don't foil mine. But sometimes you have to do what you have to do. remember you need to stay below 240 deg to keep the sugar from burning.

remember to post pics.

Happy smoken.

David

post #3 of 5

Good luck , Smokeusome . I feel you will be O.K.

Your problem sounds like you didn't set the meat off to the side(opposite the coals). You had a hot spot and over caramelization .

 

If all else fails, Rover would love to have a treat.

post #4 of 5

If you don't want to completely foil the pork, I would add the Juice to a Pan and stand the pork up dry side in the juice. You are going to have a bear of a time foiling one end only with juice and trying to stand it up. The other option is just cover the well done area with foil, Dry. Same deal Mom would do if the Turkey Breast was getting too done too soon...JJ

post #5 of 5
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

Good luck , Smokeusome . I feel you will be O.K.
Your problem sounds like you didn't set the meat off to the side(opposite the coals). You had a hot spot and over caramelization .

If all else fails, Rover would love to have a treat.

Propane smoker that wants to be a big boy stick smoker, no ability to offset (regardless of how much I yell at it!) -- the peach wood flare did happen early on, so although it carmelized a bit, it didn't hit temp... Just looks dry...
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