i thought i would show you the result of my first ever smoke (except a chicken leg when i seasoned my newly built uds)
i went to a local market and picked up a lower shoulder of pork(picnic) it weighed about 8 1/2 pounds still with the rind on
after trimming off the rind and tidying it up
i ended up with a small rack of ribs ,a fatty bit of the neck end and the shoulder all ending up in the saucepan with my spiced up brine with garlic ,red onion, sugar, salt, paprika and one or two other things in the cupboard that i cannot remember lol oh chinese five spice and it went in the fridge for 24 hours
i then put my rub on and at 11pm into the uds it went already at 250f it was a cold night and i tried using a water bowl and i found the temperature was hard to keep stable, after an hour and a half i sprayed it with 3/4 apple juice and 1/4 southern comfort i was using a little bit of oak for the smoke and i did not want to over power it so i only used a little in the basket i stayed up until 2.30 am but by then the water had gone and it had become more stable and i left it at 230f and off to bed i went, i got up at 6.30am and checked it again, the temperature of the smoker had dropped to 200f and meat was 158f so out it came and i wrapped it in foil and finished it in the oven at 220f until the internal temp was 207f i then took it out the oven wrapped it in towels and put it back in the oven (electric ) at 165f to rest. this was the result
the meat fell off the bone cleanly and it had a nice bark and a smoke ring i served it up in rolls with a creamy coleslaw and sliced pickles and a vegetable rice
WOW !! it was like nothing i have ever tasted before smokey,sweet, spicy and very very juicy
and i must say thanks to all the people on this website who gave up their secrets and and knowledge as this would not have been possible without you, you have converted this englishman to the american way of barbecueing
i went to a local market and picked up a lower shoulder of pork(picnic) it weighed about 8 1/2 pounds still with the rind on
after trimming off the rind and tidying it up
i ended up with a small rack of ribs ,a fatty bit of the neck end and the shoulder all ending up in the saucepan with my spiced up brine with garlic ,red onion, sugar, salt, paprika and one or two other things in the cupboard that i cannot remember lol oh chinese five spice and it went in the fridge for 24 hours
i then put my rub on and at 11pm into the uds it went already at 250f it was a cold night and i tried using a water bowl and i found the temperature was hard to keep stable, after an hour and a half i sprayed it with 3/4 apple juice and 1/4 southern comfort i was using a little bit of oak for the smoke and i did not want to over power it so i only used a little in the basket i stayed up until 2.30 am but by then the water had gone and it had become more stable and i left it at 230f and off to bed i went, i got up at 6.30am and checked it again, the temperature of the smoker had dropped to 200f and meat was 158f so out it came and i wrapped it in foil and finished it in the oven at 220f until the internal temp was 207f i then took it out the oven wrapped it in towels and put it back in the oven (electric ) at 165f to rest. this was the result
the meat fell off the bone cleanly and it had a nice bark and a smoke ring i served it up in rolls with a creamy coleslaw and sliced pickles and a vegetable rice
WOW !! it was like nothing i have ever tasted before smokey,sweet, spicy and very very juicy
and i must say thanks to all the people on this website who gave up their secrets and and knowledge as this would not have been possible without you, you have converted this englishman to the american way of barbecueing