- Jan 4, 2015
- 8
- 10
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.
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.
