- Jul 18, 2017
- 9
- 11
Hello fellow smokers
I got a Smokey Hollow 4 in 1 grill for fathers day and just smoked my first pork shoulder for pulled pork. I did peruse this forum and it really helped me be successful in my first foray into smoking. EVERYONE LOVED the pulled pork. It was smokey and juicy and wonderful. The one thing that surprised me a bit was how long it took. It was about 7 lbs and I put it on the smoker about 3 PM and it reached 190 degrees about 2 AM. My target temp was 225 to 250, but it dipped to 200 a couple of times. I do intend to make a box for the minion method of charcoal and hope that will help. I knew it was going to be a challenge since this was my first time with the smoker to maintain temp. But didn't do too bad. BTW I used oak and fresh apple wood to smoke with and I put the butt in the preheated cooler until morning.
So my question, could I have pulled the butt off the smoker at midnight and put it in a 190 degree over until morning? I have read an article about cooking meat at the final target temp and how well that works for roasts etc. would that work do you think? I realize no one may have tried this and I might have to be the one try it. It seems like it would work. 6 hours or so smoke and then many hours more, but at a lower temp than 225.
BTW I did a few mods on my COS, like nomex gasketing for the smoke box and cook chamber, and high temp epoxy for any gaps. I read about extending the chimney down to the grate level but didn't get that done. Is that a smart thing to do also?
Thanks for any feedback.
I got a Smokey Hollow 4 in 1 grill for fathers day and just smoked my first pork shoulder for pulled pork. I did peruse this forum and it really helped me be successful in my first foray into smoking. EVERYONE LOVED the pulled pork. It was smokey and juicy and wonderful. The one thing that surprised me a bit was how long it took. It was about 7 lbs and I put it on the smoker about 3 PM and it reached 190 degrees about 2 AM. My target temp was 225 to 250, but it dipped to 200 a couple of times. I do intend to make a box for the minion method of charcoal and hope that will help. I knew it was going to be a challenge since this was my first time with the smoker to maintain temp. But didn't do too bad. BTW I used oak and fresh apple wood to smoke with and I put the butt in the preheated cooler until morning.
So my question, could I have pulled the butt off the smoker at midnight and put it in a 190 degree over until morning? I have read an article about cooking meat at the final target temp and how well that works for roasts etc. would that work do you think? I realize no one may have tried this and I might have to be the one try it. It seems like it would work. 6 hours or so smoke and then many hours more, but at a lower temp than 225.
BTW I did a few mods on my COS, like nomex gasketing for the smoke box and cook chamber, and high temp epoxy for any gaps. I read about extending the chimney down to the grate level but didn't get that done. Is that a smart thing to do also?
Thanks for any feedback.