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doing my first smoke

Discussion in 'Pork' started by chopper103in, Sep 6, 2010.

  1. i decided i was doing a pork shoulder in my smoker today

    on saturday i made a rub and rubbed the shoulder down and wrapped it in plastic wrap and set in in the fridgerator till this morning

    i soaked my hickory chips overnight in water

    i got up this morning and got everything set up

    i think i may have rushed on waiting for the charcoal turn compleatly white before starting or didnt use enough to get started because it took a while to get the temp up

    i got this meat thermometer that is wireless from wal-mart (i think it was a good $16 investment)

    its been on for about 6 hours now and its up to 157 degrees

    i got some pics now and will take some more later[​IMG][​IMG][​IMG]
  2. OK i forgot to get the pics when it was finished, i guess i was in too big of a hurry--lol

    i done a 9 pound bone-in pork shoulder and it got to temp in about 7 hours

    i let it sit wrapped with foil for about an hour

    it was tender but not fall off the bone tender

    it was moist and had good flavor

    i did learn a few things like i need to watch my water pan( i let it get dry)

    i used match-light charcoal, i think i will get a chimney and some regular charcoal

    also i think a spray bottle to spray what I'm smoking down

    all in all i think i did pretty good for my first time

    definitely was a learning experience
  3. cowgirl

    cowgirl Legendary Pitmaster OTBS Member

    Sounds like a great success!!  Way to go. [​IMG]
  4. arnie

    arnie Smoking Fanatic

    If you liked it, it was a good smoke, and it sounds like you learned from the experience. That’s what makes it a good smoke in my book.

     Welcome aboard
  5. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Sounds like a great smoke.
  6. rw willy

    rw willy Smoking Fanatic OTBS Member

    congrats to you.

    A chimney is the way to go.
  7. deannc

    deannc Master of the Pit

    Great first smoke!  Did you slice it or want to pull it?  You may also want to pick up another probe to monitor your chamber temps.  
  8. i was going to pull it but it didnt want to come loose so i cut it with a knife

     i was thinking about getting somthing for keeping tab on the temp of the unit

    thanks everyone for your coments
  9. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    Congrats on your adventure!!!  Its ok about the pics, LOL I think the mods let ya slide once or twice before they put you in time out. I would go with the regular charcoal instead of the matchlight. JMO.
  10. thebarbequeen

    thebarbequeen Smoking Fanatic

    fall off the bone vs slicing. fine line there. if the taste is good, you're splttin' hairs!  they both pork, they both butt, but at the same time, a bit apples and oranges.  had to pull a butt sooner than i'd like the other day, sliced and delicious!  but, for those who could wait until it fell apart, well, different experience but all happy.
  11. deannc

    deannc Master of the Pit

    For pulled you'll want to take the internal meat temp to 195* - 205*.  Here's a great article on Pulled Pork Smoke.