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Inaugural Pork Shoulder Smoke

post #1 of 6
Thread Starter 

Yes, I'm a newbie!

 

I got my first smoker as a gift from my lovely wife on Christmas!  While I've eaten BBQ all my life, my passion was/is to grill (steaks, whole fish, beer butt chicken, oysters, you name, I'll grill it) but I recently got the bug to smoke meat! One of the reasons, as I've gotten older, I've gotten more patient so I'm happy to wait the 10+ hours for pork shoulder or brisket.

 

On January 1st I smoked my first shoulder.  I used a Masterbuilt Pro duel fuel, which I seasoned twice before using.  Also made a few mods to it--nomex gasket tape on door and Halex connector on side for probes.  have a few more mods planned, which I'm excited about doing. 

 

Below are a few pictures I wanted to share.  Very pleased with the end result--the pork shoulder had a nice smoke ring and bark.  Most importantly, it tasted really good! The shoulder was 5.5lb, trimmed a good bit of the fat off and used Arthur Bryant's BBQ rub.  For wood, I used a combination of apple and pecan wood chips.  

 

My target was an internal temp of 202 degrees but at the 11th hour I decided to pull it at 172 then chopped it after resting for 30min.  But it was a lot of fun and I look forward to my next smoke--I already have two pork shoulders in the freezer!  I also look forward to learning more from the forum.

 

 

 

 

 

post #2 of 6
Nice start what's next?
post #3 of 6

It is easy to get impatient when smoking butts and shoulders and especially brisket but man let it get all the way through and you l be amazed at how good it is.

post #4 of 6
Thread Starter 

b-one, I plan to do ribs next.

 

MJeffcoat, totally agree. With the next butt I definitely plan to put it on earlier (like 5:30a/6a) and see it all the way through.  

post #5 of 6

:welcome1:It looks good. You need to learn some patience it is done when it is done. If you had taken it to your target temp it would have been great. 

When you get a chance will you drop by roll call so everyone can give you a proper SMF welcome?

Happy smoken.

David

post #6 of 6

Yeah, it takes time you just have to wait it out, you won't be sorry

 

Gary

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