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First pulled pork on my new/used smoker

post #1 of 15
Thread Starter 
So i am all prepped for tom. I havent modded my smoker yet so i am worried about temp. I really dont want to throw coal at it all day. Its 8lbs butt with my rub. Going to hit it with cherry and oak.
post #2 of 15
Thread Starter 
So meat went in at 8am. One temp said 250 other said 200 so hope they meet in the middle.
post #3 of 15

What kind of smoker? Could you post some pics?

Happy smoken.

David

post #4 of 15
Thread Starter 
post #5 of 15

Thumbs Up Keep the pics coming.

Happy smoken.

David

post #6 of 15
Looks great! If you have trouble keeping the fire going or maintaining temps, a grate lifted about an inch and a half off the bottom of the fire bowl will do wonders. If I remember correctly I actually ran to the hardware store mid smoke and got a grate for my ECB. I just made 4 golf ball sized balls of foil and set it on those.
post #7 of 15
Thread Starter 
Well i am 6 hours in so far. Pork temp is 177 right now. Smoker says its 230.
post #8 of 15
Thread Starter 
Tried a different rub from here and bark is a little to salty for me. Wonder cause i used sea salt and not kosher.
post #9 of 15

If you used didn't adjust the measured amount then yes, that is why it taste salty.

 

http://www.mortonsalt.com/for-your-home/culinary-salts/salt-conversion-chart

post #10 of 15
Thread Starter 
Well thank you. Pulled from smoke after 8hrs now to the oven to finish.
post #11 of 15

Nice color, let us know how it turns out

 

Gary

post #12 of 15
Thread Starter 
Well thank you. Pulled from smoke after 8hrs now to the oven to finish.
post #13 of 15
Thread Starter 



All done
post #14 of 15
Thread Starter 


So good. A very little to salty but i fixed it with my finishing sauce.
post #15 of 15

Looks good from here?

 

Over the years, I find myself using the same rubs but more sparingly?

 

Good luck and good smoking.

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