First smoke ever in progress! (daily updates)

Discussion in 'Pork' started by hoffmaba, Jun 1, 2011.

  1. hoffmaba

    hoffmaba Fire Starter

    The meat: Pork Shoulder (2.5 lbs)

    The equipment: a 14.5" Weber smokey Joe

    Chips: Hickory.

    I've marinated the pork about 15 hrs in a basic rub (though, I was debating whether to use cumin or not and I did and now it just smells like cumin...not a fan).  I have no clue what I'm doing other than reading this forum.  I'll post progress and pictures throughout the day.  I'd love hints and tips and encouragement as I go. I'm not doing any mopping or spraying this time. Just smoke and I think that vinegar-based finishing sauce. 

    [​IMG]
     
  2. hoffmaba

    hoffmaba Fire Starter

    Update: after a little over an hour of smoking I've since added a few coals.  So far so good it seems. 
     
  3. chef willie

    chef willie Master of the Pit OTBS Member

    Good luck with the first smoke....enjoy the ride
     
  4. hoffmaba

    hoffmaba Fire Starter

    So, I may have added fresh briquettes a little too late and I don't know if the existing coals were hot enough to burn them. I've made a make-shift chimney starter out of an old wok and a small grill grate to get some new coals burning before I add them.

    I think the temperature inside the smoker might dip before I add the new coals.  So far, it looks/smells good though. 
     
  5. hoffmaba

    hoffmaba Fire Starter

    After 2.5 hrs, the 2.5lb shoulder has an internal temp of about 145-150. I guess the DIY chimney starter worked.

    I rotated it (not flipped, but rotated) since I'm worried that the bark wasn't developing on the side away from the indirect heat. Now that I can start coals away from the grill, I think I'll finish up after foiling in the grill and not in the oven. 
     
  6. africanmeat

    africanmeat Master of the Pit OTBS Member

    Be patient it is going ok have a[​IMG][​IMG]  we will wait
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

       Looks good so far!   [​IMG]
     
    Last edited: Jun 1, 2011
  8. sqwib

    sqwib Smoking Guru OTBS Member

    You will be fine with the cumin

    keep us posted
     
  9. hoffmaba

    hoffmaba Fire Starter

    After a little under 4 hours of smoking, I've taken it off and decided to finish it in the oven so I can better regulate the temp to finish it off. Here it is after taking it off the grill.[​IMG]
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks real good!!!

    Oven?? What's that??

    Bear
     
  11. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Well I can't say I have never put anything in the oven. Especially in the beginning. Let us know how it turned out & don't forget the money shot!!
     
  12. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    4 hours of smoke will be fine. The shoulder is looking great, I smell success on the first smoke!
     
  13. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    How'd it taste with the cumin since your not a big fan of that spice? Butts are forgiving with overdoing the rub. What was the finished weight? 
     
  14. meateater

    meateater Smoking Guru SMF Premier Member

    Looks great for your first! Your hooked. [​IMG]
     
  15. hoffmaba

    hoffmaba Fire Starter

    Sorry to keep everyone in suspense. I literally ate right until I had to leave for work. I'll start at the end: it was one of the best things I've ever made. The 3rd best bbq I've ever eaten (Bennett's in Gatlinburg, TN and The Pit in Raleigh, NC).

    In the oven, I was only able to get it up to 180 even after cooking a 2.5 lb shoulder for almost 8 hrs. I had to eat so I took it out at 180, let it sit in the cooler for 20 minutes and then shredded it. I added the SoFlaQuer finishing sauce and it was good to go. I think it could have been a little more tender, but it was perfectly moist and had an amazing smoke flavor. My girlfriend doesn't eat pork, so I'm off to think about salmon or turkey breast for my next smoke. 

    Thanks for all your support and encouragement and the general knowledge base of the forum.  All I have to repay you are these final pictures.

    Til the next smoke...[​IMG]

    [​IMG]

    [​IMG]
     
  16. michael ark

    michael ark Master of the Pit

    [​IMG]Looks great .Welcome to the addiction.
     
  17. Great job for a first try!  As everyone has said.  You are now hooked!
     
  18. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Love seeing your final pics, the pulled pork looks very good, and you did well with the time you had given yourself. As I mentioned before, you can not put time on a bringing a chunk of meat to certain temperature, as each chunk is different. Much better starting as early as possible and giving extended cooler time in the end. Plan your next smoke before meat is thawing and your next smoke will amaze you ..... you will surprise yourself (and the girlfriend)! You have the method and temp regulating down, your going to do well...
     
  19. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    That's my kind of sammie!!

      Yummie!!

     Craig
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member


    Paid In Full !

    Everything looks Great !

    Bear
     

Share This Page