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rookie smoker

post #1 of 10
Thread Starter 
I got a smoker for xmas, and the weather stayed below 32 for what seemed to be forever, as I really wanted to use my smoker! When it finally broke, I smoked a 14lb turkey, it came out really good. I've also smoked jerky, bacon, pulled pork, and a ham. The bacon turned out great, but I had some problems with the pulled pork, I made a wet rub that I injected into the pork, then I mixed my dry rub with mustard and rubbed it all over the outside, it was a pork roast, not butt or shoulder and only weighed 21/2 lbs. got the smoker up to 200 and put in the meat, I kept a close eye on it so the temp wouldnt fluxuate to much as it was still cold out. After about 5 hours the internal temp. was still holding at 145 so I took it out of the smoker and wrapped it real tight in foil and put it in the oven at 225 for another 2hrs. when it finally read 160, boy oh boy, talk about bark thats about all there was! I got enough meat to make 4 sandwichs, and it was still tough compared to how it would come out when I did it in the oven! Any thoughts as to what I did or didn't do?
post #2 of 10


Welcome to smf, sign up for Jeffs free 5 day ecourse. You're gonna have to learn about qview, we love it here, second, even though I'm new to smoking also, I've cooked plenty of pork roasts, and IMO they are kinda lean, probably not the best choice for smoking, maybe if you do them again, cover with some bacon
post #3 of 10
First - welcome aboard, brother/sister(?)!
Sounds like you're really crank'en on the smoked goods.

Re: pulled pork - sounds like you baked it into oblivian! I suppose any "roast" cut of pork will work for pulled pork, however a full shoulder "butt" is best. If you have a small piece, you need to foil it sooner, or place it in a foil pan. Last batch of PP I did, I took it right up to 200*, and it was the bomb.

All of that BS, and practice, practice, practice!

Glad to have you on board.
post #4 of 10


No Creosote! A-Maze-N Smokers

post #5 of 10
Welcome to SMF. As for the pulled pork I would use a shoulder or butt next time and I think it will be great
post #6 of 10
Thread Starter 
Thanks for the input. I'll be pulling a pork sholder out of the freezer tomarrow, on tuesday I'll be going to town to pick up ingredints for the bacon wrapped fattie, I can't wait to try it, now that the weather is getting better I plan on trying all kinds of things since I wont be going back to work till the end of May, might as well stock up the freezer for the summer. PDT_Armataz_01_34.gif
post #7 of 10
Welcome to the SMF, We are glad to have you onboard
post #8 of 10
Welcome to the SMF forum, You came to the right place. Good people and good info.
post #9 of 10
Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
post #10 of 10
Welcome to SMF. Glad you joined us.
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