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First Pork Shoulder Smoke ....

post #1 of 6
Thread Starter 

Well did my first pork shoulder ever today. 

 

Rubbed it with Mustard last night (just a light coating)  I than threw some rub on it, tossed it in the fridge.

 

Woke up later then I had my alarm set for today, but took it out of the fridge while the MES was heating up, added some more rub to the mix. 

 

I had the smoker at 235, Put the shoulder in and let it go until the 4 hour mark. 

 

At the 4 hour mark i put in my ET-733, at first I had that sitting directly on the rack and then figured out what the clip was for, after i got the probe off the metal rack I foudn that the MES wasn't getting as hot as it said on its own digital read out.

 

Any how I smoked until 167, at which point people were starting to get hungry so I pulled it and wrapped it.   Once Wrapped in foil it took about 2 hours to get to 203 at which point I pulled it out  and it fell apart. 

 

I smoked using Hickory and Apple 50:50. once wrapped I had raised the heat till 275 on the smoker but the ET-733 only got up to 252 is that normal?

 

 

Anyhow here are my photos. (Sorry I forgot the raw/rubbed photo).

 

 

 

post #2 of 6

Yup, never trust the digital readout on a MES. Good thing you had a Maverick.

post #3 of 6
Thread Starter 

Should it actually hit 275?

post #4 of 6

Mine never has. Although it might if you have no water in the pan, or meat in the smoker.

The only time I set it to 275° is when I'm doing chicken wings, and I just leave them in until done. Usually no more than 90 minutes.

post #5 of 6
Thread Starter 

Yea I couldnt ever see needing to get it that high but Was wondering as to why they advertise 275.  Either way not a huge deal as long as i can get it to 252 and below i think im  fine.  

 

On a side note being im new to this, when is it that you use water?  I didnt do it yesterday or today (I am smoking ribs today)

post #6 of 6

Personally, I would use water with ribs, just to keep them moist. And that's the idea behind using water, when you want moisture in the smoker for things that could dry out easily, like ribs or brisket.

Other folks here don't use water, and believe their 'Que is just fine, however. It's all up to personal taste.

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