My uncle has been smoking using a Monarch propane vertical water smoker for years, and last weekend I took the plunge and bought a Masterbuilt 7 in 1 to try out. Thursday night I made a small peameal bacon chunk on it (Canadian Bacon coated in cornmeal for you Southerners
). It was as good as his but I won't tell him for fear he won't share anymore after a smoke.
What I really wanted to do was pulled pork though! So I went to the butcher and got myself a 6 lb pork shoulder with the bone in. I made a rub from a common recipe around here and on the internet, and smoked using hickory with apple juice in the water pan. On Saturday night I put the meat on at 11pm and had the top grill sitting at 205 degrees. I woke up Sunday morning at 7am and all looked good. Went for a nap at 9am and woke up at 1pm to a windy outdoors and no flame or heat in the smoker.
Anyhow, all went well, I put up a makeshift windscreen and got things going again at about 230 degrees. At 4pm the meat was at 200 and off it came.
Here's some qview for ya as my thanks for the forum and the tips I've been reading this past week.
First, my smoker with my temporary windscreen:
The pork once done:
Shredding took no effort with a lot of sampling required:
My wife is the cole slaw expert so I made some fries while the meat was resting:
Dinner is served!
I was going to put some of the leftovers into the fridge and freeze the rest as we're only a family of 2, but instead I think I'll bring it to work tomorrow and feed the boys lunch.
I'm not sure what I'll try next, but I know a brisket is on my list of things to do. I may practice a bit more first though.
Richard
What I really wanted to do was pulled pork though! So I went to the butcher and got myself a 6 lb pork shoulder with the bone in. I made a rub from a common recipe around here and on the internet, and smoked using hickory with apple juice in the water pan. On Saturday night I put the meat on at 11pm and had the top grill sitting at 205 degrees. I woke up Sunday morning at 7am and all looked good. Went for a nap at 9am and woke up at 1pm to a windy outdoors and no flame or heat in the smoker.
Anyhow, all went well, I put up a makeshift windscreen and got things going again at about 230 degrees. At 4pm the meat was at 200 and off it came.
Here's some qview for ya as my thanks for the forum and the tips I've been reading this past week.
First, my smoker with my temporary windscreen:
The pork once done:
Shredding took no effort with a lot of sampling required:
My wife is the cole slaw expert so I made some fries while the meat was resting:
Dinner is served!
I was going to put some of the leftovers into the fridge and freeze the rest as we're only a family of 2, but instead I think I'll bring it to work tomorrow and feed the boys lunch.
I'm not sure what I'll try next, but I know a brisket is on my list of things to do. I may practice a bit more first though.
Richard
