- Jan 2, 2016
- 3
- 14
First, thank you all for your contributions to these forums. It sure made my first smoked meat attempt a lot easier.
My wife got me a Masterbuilt 30 for Christmas and today was the first in what I hope is a long line of smoked meats. First attempt was an 8.5 lb. pork butt roast. In hindsight I put it in a bit late, 9:30 a.m., it was finished at 1:30 a.m., so 16 hours. Weather here in central Ohio is around 30 and outside temp didn't seem to affect anything.
The only potential mistake I made was injecting it before it reached 140, but it was at 150 in 4 hours, so I figure I dodged that one. Mostly cooked it at 235, foil wrapped it after 170, turned up the temp a bit to 250, and took it out at 200. I did spray it with apple juice / cider vinegar about once every hour. Once I put it in, I came back here and found that you don't have to smoke it the whole time, so I stopped smoking at 4 hours. That was great advice. I used hickory chips and what an amazing taste! Just about right for me, we'll see what the family thinks in the morning.
Here are some photos. Thanks again for the great web site!
Finished product, bone slid right out.
That's a buncha pulled pork.
My late night reward.
My wife got me a Masterbuilt 30 for Christmas and today was the first in what I hope is a long line of smoked meats. First attempt was an 8.5 lb. pork butt roast. In hindsight I put it in a bit late, 9:30 a.m., it was finished at 1:30 a.m., so 16 hours. Weather here in central Ohio is around 30 and outside temp didn't seem to affect anything.
The only potential mistake I made was injecting it before it reached 140, but it was at 150 in 4 hours, so I figure I dodged that one. Mostly cooked it at 235, foil wrapped it after 170, turned up the temp a bit to 250, and took it out at 200. I did spray it with apple juice / cider vinegar about once every hour. Once I put it in, I came back here and found that you don't have to smoke it the whole time, so I stopped smoking at 4 hours. That was great advice. I used hickory chips and what an amazing taste! Just about right for me, we'll see what the family thinks in the morning.
Here are some photos. Thanks again for the great web site!
Finished product, bone slid right out.
That's a buncha pulled pork.
My late night reward.
