- Oct 11, 2014
- 9
- 10
Got my smoker for an anniversary gift from my wife. Upon doing research and finding this site, I decided to break it in with smoking a boston butt for some good pulled pork. Definitely have a learning curve with smoking.
Here is the selected pork
After reading post after post and having the views I do on properly flavored meat (I believe if meat is flavored properly before and during cooking then, additional sauces, when consuming, are not needed), I decided to both inject and marinade the pork and let it set overnight.
Here it is the next morning with rub on before going into the smoker
Here is my helper throughout the day, this was taken at 7 in the morning and about 32 deg outside.
After letting it smoke for over 4 hours I checked temps and sprayed apple juice coating about every 1 1/2 to 2 hours. Used hickery wood chips over charcoal for the smoke.
Look at the smoke
Had a really hard time keeping the smoke going and temperature in the smoker constant. keeping temp was so bad I ruined my new food thermometer as the temp suddenly shot to 600 deg at one point. Thankfully the food was not ruined and turned out great. Had the pork on the smoker from 7 in the morning til 10 at night when the internal temp wouldn't increase above 160 after a few hours. I even tried wrapping it with foil for a few hours to break the lag but to no avail. I ended up putting it in the oven for an hour and went a head and pulled it and put it in the crock pot overnight until supper the next evening. I will say it was the best pulled pork I have had. Just wish the wife would have gotten a pic of it for me before they dug in before I got home from work.
Since, I have only been able to use it once and that was to smoke some brats and italian sausage over this past weekend. Used apple wood chips for the brat and sausages. Didn't think of pics at the time.
Let me know what you think. I am all about making changes and suggestions at this point in this area.
Would like to have some suggestions on how to keep smoking box temps close to what is needed for the meat cooking, I seem to have an issue with either too low temps or to high temps.
Here is the selected pork
After reading post after post and having the views I do on properly flavored meat (I believe if meat is flavored properly before and during cooking then, additional sauces, when consuming, are not needed), I decided to both inject and marinade the pork and let it set overnight.
Here it is the next morning with rub on before going into the smoker
Here is my helper throughout the day, this was taken at 7 in the morning and about 32 deg outside.
After letting it smoke for over 4 hours I checked temps and sprayed apple juice coating about every 1 1/2 to 2 hours. Used hickery wood chips over charcoal for the smoke.
Look at the smoke
Had a really hard time keeping the smoke going and temperature in the smoker constant. keeping temp was so bad I ruined my new food thermometer as the temp suddenly shot to 600 deg at one point. Thankfully the food was not ruined and turned out great. Had the pork on the smoker from 7 in the morning til 10 at night when the internal temp wouldn't increase above 160 after a few hours. I even tried wrapping it with foil for a few hours to break the lag but to no avail. I ended up putting it in the oven for an hour and went a head and pulled it and put it in the crock pot overnight until supper the next evening. I will say it was the best pulled pork I have had. Just wish the wife would have gotten a pic of it for me before they dug in before I got home from work.
Since, I have only been able to use it once and that was to smoke some brats and italian sausage over this past weekend. Used apple wood chips for the brat and sausages. Didn't think of pics at the time.
Let me know what you think. I am all about making changes and suggestions at this point in this area.
Would like to have some suggestions on how to keep smoking box temps close to what is needed for the meat cooking, I seem to have an issue with either too low temps or to high temps.
