Happy Monday All,
Well it finally happened... My First Smoke!
First impressions on the WSM was just how easy it was to maintain the temp.This was at the time what I was concerned with the most but i'd need not worry You could say it almost ran itself. . I still have a lot to learn in regards to knowing when the meat is ready but I bought a small pork shoulder and a few burgers (Because we all need snacks)
I rubbed the shoulder in a bbq rub and left overnight. I didn't do any trimming but I do wish now i'd have trimmed a bit more of that fat off the top.
I used Hickory lumps (Maybe a bit too much wood) I'm not sure on that just yet. The meat turned out really smokey and it was very enjoyable. I'm hoping to use some fruit wood next to hopefully get that sweeter smoke.
Random shot of my starter :)
And getting my WSM up to temp with probes at the ready.
In total the 3lb shoulder took 6 hours / burgers where on for 2 hours.
I pulled the pork at 162 IT and wrapped it in foil. The bark was no way near what I wanted it to be but I'm guessing as I filled the water pan up that the moisture stopped a real bark from forming? Would like some advise on that part :o)
Action shot of the meat going on
Pulled the burgers at 155 IT and they had a nice little smoke ring. The cheese on the top didn't really work. Looking to find some jack cheese next time for them. But the burgers where out of this world! nice little smoke ring there!
Some crispy bacon on top
And finally the shot of the pulled pork. As I said before I wish that i'd left it for another hour on the smoker as it just wasn't quite tender enough. It did get pulled off the smoker at 192 IT and wrapped for 1.5hrs. it pulled fine (Not great) but fine and the smokey flavour again was out of this world! Everyone at work this morning enjoyed some pork sandwiches to rave reviews.
For my first smoke I think everything went well. I have plenty to learn and lots of techniques to master. But the more I do the better I will be
Cheers for looking