Greetings everybody!
I found this place after wondering how best to use my electric Masterbuilt smoker. A few clever searches later, here I am. My first attempt in the electric smoker wasn't what I had hoped for, but I think my problem was that I wasn't going hot enough. I smoked three racks of baby backs at 180 for several hours, and while the ribs were tasty, they didn't have the transcendental magic that I've achieved using a charcoal side-by-side smoker. Needless to say, after reading several of the threads here, I've got some ideas on how the next mess of ribs will go, and expect significant improvement on the outcome.
Anyhow, to business. Today at the Costco, I picked up fourteen(!) pounds of boneless pork shoulder. Frigging gigantic, my eyes popped once I laid them on the half sheet pan for seasoning. I'm figuring I'm going to have to hand out all the leftover pulled pork we're going to have.
After applying the Good Eats 8-3-1+1 dry rub methodology, the beauties are napping in the fridge tonight for their eventual conversion to pulled pork tomorrow.
I found I wasn't keen on the mustard application, so I'm not playing that today. I put enough rub/shake on those things that I'm expecting it will pull out a decent amount of smoke-hungry liquids to the surface of the meat.
As for the bark formation, I'm kinda new to the concept of opening the smoker and spraying anything on it. seems kinda counter-intuitive to me, but hey, that's how I roll. I don't have Jack Daniels handy (me and Jack haven't played together for many, many years, if you catch my drift), so I'm wondering if there's an alternative that doesn't involve me trucking down to the local market to get a fifth.
For the smoke profile: hickory chips, 225 degrees F, three hours smoke, two more wrapped in foil, then an hour to 90 minutes unwrapped to finish. I'm expecting the internal temp to hit 190 minimum in order to claim victory.
I'm open to advice on how best to optimize this for my first pulled pork experience.
Thanks!
--R
I found this place after wondering how best to use my electric Masterbuilt smoker. A few clever searches later, here I am. My first attempt in the electric smoker wasn't what I had hoped for, but I think my problem was that I wasn't going hot enough. I smoked three racks of baby backs at 180 for several hours, and while the ribs were tasty, they didn't have the transcendental magic that I've achieved using a charcoal side-by-side smoker. Needless to say, after reading several of the threads here, I've got some ideas on how the next mess of ribs will go, and expect significant improvement on the outcome.
Anyhow, to business. Today at the Costco, I picked up fourteen(!) pounds of boneless pork shoulder. Frigging gigantic, my eyes popped once I laid them on the half sheet pan for seasoning. I'm figuring I'm going to have to hand out all the leftover pulled pork we're going to have.
After applying the Good Eats 8-3-1+1 dry rub methodology, the beauties are napping in the fridge tonight for their eventual conversion to pulled pork tomorrow.
I found I wasn't keen on the mustard application, so I'm not playing that today. I put enough rub/shake on those things that I'm expecting it will pull out a decent amount of smoke-hungry liquids to the surface of the meat.
As for the bark formation, I'm kinda new to the concept of opening the smoker and spraying anything on it. seems kinda counter-intuitive to me, but hey, that's how I roll. I don't have Jack Daniels handy (me and Jack haven't played together for many, many years, if you catch my drift), so I'm wondering if there's an alternative that doesn't involve me trucking down to the local market to get a fifth.
For the smoke profile: hickory chips, 225 degrees F, three hours smoke, two more wrapped in foil, then an hour to 90 minutes unwrapped to finish. I'm expecting the internal temp to hit 190 minimum in order to claim victory.
I'm open to advice on how best to optimize this for my first pulled pork experience.
Thanks!
--R
