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electric smoker

post #1 of 7
Thread Starter 

Hi All,

 

Connie Skarda from Dallas, Texas.  Jim Martin and I have a Brinkman electric water smoker.  I bought an 8.35 lb. pork shoulder and want to know how long to smoke it for sliced pork.  I've heard 1/5-2 hours per lb.  That's a whopping 16 hrs?  Wow?  We use apple wood chips at this time.

 

Any feedback is welcome!

 

Merry Christmas!

 

Connie

post #2 of 7
Hi Connie. First of all, welcome to the forums. Hang around and you will learn tons from the good people here. If you have questions, either use the search bar or just ask and you will several answers.
The x hours per pound is a general estimate. You always want to cook to internal temp so a good digital therm such as a maverick 733 is a necessity. USDA says pork is safe at 145. To slice it I would go to 180-185, to pull it I would go 195-200. I smoke everything at 225-235 degrees.
Also you said you have an electric water smoker. Foil over the water pan and make it an electric smoker, no water needed.
We also require pics before during and after.

Smoke it up
William
post #3 of 7
Quote:
Originally Posted by connieskarda View Post

Hi All,

Connie Skarda from Dallas, Texas.  Jim Martin and I have a Brinkman electric water smoker.  I bought an 8.35 lb. pork shoulder and want to know how long to smoke it for sliced pork.  I've heard 1/5-2 hours per lb.  That's a whopping 16 hrs?  Wow?  We use apple wood chips at this time.

Any feedback is welcome!

Merry Christmas!

Connie
Hi, Connie! This is one reason I look for 5# to 6# shoulder butts. Less cook time 😊.Like hamrhead said, cook times are an estimate in the smoking world. Monitor your meat temps with a digital probe (I use 2 single Mavericks, one for the meat and one for the chamber). Forget about times; you're watching temps (and beware the dreaded "stall". You'll see!). A lot depends on your cooker temps, I.E. hamr likes 225_235, I run about 240_250, but I use gas, so I can't keep the lower temps. Learn your smoker!
I'm not sure what what you mean by a water smoker. I use a water pan with everything but sausage smoking because I think it helps to keep the meat from drying out, but you'll see a lot of different opinions here.
It's all about low and slow and patience, but you'll love the end result!
I'm partial to apple wood myself, and have never cooked a butt to slice, and would love to hear how it turns out.
Welcome to the Forum and the addiction! OOPS, I mean the Hobby...😉
post #4 of 7
Thread Starter 
Quote:
Originally Posted by SmokeyMose View Post


Hi, Connie! This is one reason I look for 5# to 6# shoulder butts. Less cook time 😊.Like hamrhead said, cook times are an estimate in the smoking world. Monitor your meat temps with a digital probe (I use 2 single Mavericks, one for the meat and one for the chamber). Forget about times; you're watching temps (and beware the dreaded "stall". You'll see!). A lot depends on your cooker temps, I.E. hamr likes 225_235, I run about 240_250, but I use gas, so I can't keep the lower temps. Learn your smoker!
I'm not sure what what you mean by a water smoker. I use a water pan with everything but sausage smoking because I think it helps to keep the meat from drying out, but you'll see a lot of different opinions here.
It's all about low and slow and patience, but you'll love the end result!
I'm partial to apple wood myself, and have never cooked a butt to slice, and would love to hear how it turns out.
Welcome to the Forum and the addiction! OOPS, I mean the Hobby...😉

 

The pork shoulder turned out delicious!  Jim smoked it 12 hours, and the next morning I put it in the oven at 225 for about 3 hrs. to reheat it.  The electric smoker he used has a water pan, that's what I meant when I called it a water smoker.  Jim said the temp in the smoker was around 240 degrees.  We sent some of the meat home with a friend, and still have plenty.  Will it still taste good if we freeze some?

 

We love that Brinkman Electric!  Does anyone have any expert advice on smoking a rack or 2 of ribs?  I seems like we smoked them an hour, and then put them in the oven on 225-250 for 2 or 3 hrs. to get more of the fat out and tender them up, and they were delish!   Is it cheating using the oven, too?  Ha!

 

 

A Merry Christmas to all you smokers out there!

Connie

Dallas

post #5 of 7
No problem freezing for later, Connie. We do it all the time with pulled pork or pulled chuck roast, since there's just the two of us. Vacuum sealing is a good idea, though. A lot of people finish the cook in the oven once they're done with smoke, but I don't know about reheating. We just nuke it. Check into foiling for the last couple of hours and then putting the foiled butt wrapped in a couple of old towels in a cooler to rest for an hour or so once you've hit target temp.
For ribs, search 3 2 1 method for spareribs. That's basically 3 hrs smoke, two hours foiled and then one hour unfoiled. You add sauce for the last hour if you want it. 2 2 1 for baby backs. Mind altering! You still want to make sure it's done, but at 230 to 250 they will be....
Happy Smoking!

Dan
post #6 of 7

Welcome Connie and Jim,  

 

I am battling a 10lb butt as we speak.  It seems like it wants the full 2 hrs per pound.  No shame in finishing stuff in the oven.  Sometimes you run out of time and patience.  :icon_rolleyes:

 

Mike

post #7 of 7

texas.gif  Good evening and welcome to the forum, from a nice cool day here in East Texas. Lots of great people with tons of information on just about  everything. 

 

Gary

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