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Brought pulled pork sandwich for lunch today

post #1 of 8
Thread Starter 
Well gentlemen, my smoking career has been short thus far but rewarding.

It started out after this past deer season. I was using a Big Chief top loader that I got for free. Started with the jerky. Was not crazy about the top loader. I made a wind break for it and it worked to the point of melting the electrical plug....still works.

Then I picked up a charcoal smoker on clearance and did not like the quality of it. very thin guage metal. Did a few smokes...read some more forums...learned....

Now I have a propane GOSM. I ended up with the wally world one. I looked all over and almost bought at smoke vault at Gander. Looked at the wide body and decided I did not need something that big. Settled for the $99 special....I figure it fits me well presently.

So, followed directions I've seen on here. Smoked the pork shoulder for and used a digital / remote thermometer. Hit a plateau from about 145 - 165F. Cooked nicely once I wrapped it. Finally, I pulled it off at 195; double wrapped in towels and into cooler for about an hour.

Pulled it out and unwrapped.....wow...too hot to handle at first. Wife was amazed...bone pulled right out...easy pulling it apart. My fist pork shoulder was a beech to pull. Now I know why...got to use the meat thermo. and let reach 195+.

Taste so good...brought leftovers for lunch. Would love to attempt ribs! I better do some more reading.
post #2 of 8
Heh! Nice job, and it's cool when folks read the posts. Saves folks here from answering the same question literally a dozen times.

Carry on Sir!
post #3 of 8
Didn't it feel like all was right in th world while you were eating?!?
post #4 of 8
Thread Starter 
It is rewarding to sit down and eat after the time involved preparing it. I mean you start the night before with the rub and then half-a-day cookin.

I have a bit of an obsessive personality too. Having to watch the temp. means I will be home all day; outside the garage with the Sirius radio playing trying not to freeze me arse off.

I probably go in and out of the kitchen/garage door a hundred times. Watch the door temp., check my second temp., check the reading on the digital internal, add another wood chunk and water, spray the pork, block the wind drafts, fend off my bloodhound Mabel.

Simply put...OCD means I am hawking that smoker like white on pork????? I mean it keeps my OCD occupied for a day.
post #5 of 8
Chubbs, The SMF will carry you through if you just read thru the info already posted and of course ask any questions. I too, started with pork butt and can do those fine now.

I tried some 3-2-1 ribs (spare) this past weekend (read Jeff's How To and/or numerous threads on it) and they were just great. I will trim up better next time (StL style - someone posted a video link on the SMF on how to do it)

I have two picnic pork shoulders (6.5 lbs) on right now. (I am off this week) I will put a fatty on later.

You might already have a remote (ET-73 per SMF) thermo with alarms but it will help ease your mind during the event. I have an electric ECB and I find it will hold 225-245 steady @ 25-30 deg outside. (wind factors in too) I need to add temp control as I find myself 'adjusting' things to keep the temps where they should a lot. It sounds like what you are going through.
post #6 of 8
welcome, you may want to check out the 5 day course it is pretty good.
post #7 of 8
Nice work chubbs...now you re hooked PDT_Armataz_01_12.gifPDT_Armataz_01_23.gif








post #8 of 8
Thread Starter 
I joined back at the end of last year. I already did the Ecourse. I only have 17 posts...but I do some searches and plenty of reading
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