Sounds great Sluggo!Well, the bug has bitten hard...the wife and I made a late night trip to WalMart for a pork shoulder, came home, rubbed and wrapped it. Got the smoker out this morning and got the EAAF message, so grabbed the hair dryer and warmed it up. Now, there is a batch of mustard BBQ sauce on the stove, a shoulder in the smoker (heavy on the hickory, lighter on the apple).
I learned my first lesson with smoking in a cool environment; it becomes hard to tell if there is TBS or steam coming out of the stack if you have a water pan. This morning, I ditched the water and now I am getting wisps of beautiful TBS...
I have a spray bottle of apple cider vinegar, dark rum, and a little sugar waiting to be sprayed once IT hits 100*.
Thanks for the heads up Bear. My smoker is set at 225* and the temp is already in the 110s after being in for 2 hours so I think I should be good to go. My wife is in the hospitality industry so I can't go a week without hearing about the "food danger zone".Sounds great Sluggo!
If you don't mind I'd like to make a suggestion to you and any other Newbies who might happen to read this. I figure it's good to mention this now & then:
I notice you said you are going to spray the shoulder when it hits 100˚ IT.
That tells me you already inserted your meat probe, and you probably did it when you started.
If you either inject the meat, or insert a probe into it before you start, you must get the internal temp from 40˚ to 140˚ within 4 hours, so that bacteria doesn't grow in the meat.
If you do not inject or probe the meat, you only have to get the outer 1/2" to 140˚ in 4 hours. You can't really tell when the outer 1/2" gets to 140˚ without inserting a probe to measure it, so I just keep the smoker temp at 225˚ or better for 3 hours. That is plenty. Then sterilize the meat probe & insert it into the center of the meat. Then I'm safe & good to go for the rest of my smoke, without having to worry about anyone getting sick.
These rules are for "whole meat muscle", such as Briskets, Pork Butts & shoulders, Chuck Roasts, etc, etc.
Thank,
Bear
Thanks for the heads up Bear. My smoker is set at 225* and the temp is already in the 110s after being in for 2 hours so I think I should be good to go. My wife is in the hospitality industry so I can't go a week without hearing about the "food danger zone".