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1st Smoke was a Success!!!

post #1 of 18
Thread Starter 
Good Morning,

I smoked a Picnic Pork Shoulder (3.8 lbs.) yesterday (12-13-09), and it came out great for my first time to ever smoke meat. It wasn't as tender as I would have liked it but overall it was really good. I have several pics in photobucket and here is a link to them...

Here are a couple pics of the finished product:

post #2 of 18
What temperature was it when you pulled it? I pull mine betweek 200 and 205f

Did You foil it for any length of time? Foiling aids in tenderizing it.

Also most important did you rest it in foil in a cooler for at least a 1/2 hour after you took it out of the heat? Resting it will give it time to redistribute the juices and become really tender.

If you cut into it right away without resting the juices will spurt out and it will not be as tender.

Still thats some nice looking Q even if not quite tender enough.

Pretty good for a first smoke. PDT_Armataz_01_37.gif
post #3 of 18
Thread Starter 
I pulled it from the smoker @ 150°F and wrapped it in foil and cooked to 190°F in the oven (about an hour). I let it sit on the counter for about 20 minutes before I pulled it.

Thanks, I was really stoked to do it and to see the end results. MUCH MUCH more smoking to be done! I am thinkin about ribs next weekend!
post #4 of 18
much like with all cooking, the more you do it the better you will get. nice first try.

Maybe next time leave it on the smoker the whole time, I dont foil mine until I pull it off the smoker to rest(195-200 degrees internal), and let it rest foiled and wrapped in a cooler at least 2 hours before pulling, and really like the results.

I also inject my butts the night before.

good luck with your future smokes.
post #5 of 18
Looks good to me. What temp were you smoking at and what temp did you have your oven set at?
post #6 of 18
Looks good for first time out. You will get some varying opinions and use them as a guide. Just like with anything there is a learning curve. I would let it rest longer though.
post #7 of 18
Thread Starter 
My ECB ranged from about 210-250. I cooked it in the oven @400 for a lil over an hour.

I appreciate all thoughts and opinions. Keep em' comin!!
post #8 of 18
Well done... looks better than my first smoke. PDT_Armataz_01_37.gif

Like Jim said, the more you do the better you'll get. Also, what Wolf said... opinions a plenty around here. Figure out what combination of techniques works for you and go with it. I don't wrap in foil until I take mine to the oven for finishing, which I normally must do. As for finishing it on the smoker, that all depends on fuel economy, timing, etc. I can get an 7-9 hour burn on a bag of lump depending on the OAT, wind, etc., which usually gets me in the 150*-180* range inside an 8-10 pound shoulder before my fire starts petering out. Once it is evident that I am starting to loose temp, I wrap in foin and get it into a preheated 350* oven until I get to 190* internal or better. At that time I remove and let it rest for at least 20 minutes (the internal temp will generally climb a bit more once removed), but normally it sits longer than 20 minutes since I can't hardly stand to touch the darn things right away. Once I'm ready to pull, the meat typically just falls to pieces.

There you have it... MY opinion. LOL!

Keep at it, you'll get it figured out. Once you do, it won't even seem much like work. The GOSM should be a bit easier to operate than the ECB. Maybe you'll have it in time for your ribs?
post #9 of 18
For pulled pork cook to 200° internal meat temp, on the smoker (or oven finish). Wrap it in two layers of heavy foil, wrap in old towel, and place in small cooler for 1-2 hours. Will still be almost to hot to handle when you pull it you and will make great pulled pork!

For slicing pull at 180°, wrap and rest for 1 hr., enjoy! biggrin.gif

The resting is the key to that melt in your mouth moist pork - don't rush it. Relax, have another beer. biggrin.gif
post #10 of 18
I can handle that "have another beer" part.

post #11 of 18
Pretty good first smoke there, Abomb. It just gets better from here.PDT_Armataz_01_37.gif
post #12 of 18
I'm with the others here I'm really glad you enyed your very first smoke. It's really good that you picked a butt also for it is a long smoke and really forgivening hunk of meat too. My first words of advice is to take your smoke alittle further next time. Maybe take your meat to about 170 and then foil it with some spritz in the foil. Then take it took 200-205 (I take mine to 205) and thenwrap it in a towels and into a dry cooler for not less then a hour more if time allows. The pull it then it will be even more tender nd tastey to.points.gifHave to get awarded here for your first smoke of many more I'm sure.
post #13 of 18
Thread Starter 
The GOSM came in today and is waiting for me go home and put it together. I will definately be doing ribs this weekend and maybe try out some ABT's.

I appreciate everyones responses and advice.

Thanks to all!!!
post #14 of 18
good first smoke,now you get hooked PDT_Armataz_01_37.gif
post #15 of 18
Congrats on your first smoke. Sounds like it was a success. Ever try Yoshidas? icon_mrgreen.gif
post #16 of 18
Looks Greaat, Congratulations...PDT_Armataz_01_34.gif
post #17 of 18
MMMMMMMMM looks pretty good to me
post #18 of 18
Great job on your first smoke! Now you are hooked, I can tell!
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