First attempt using smoker

[nicka]

Made a pork shoulder today. 7 hours in smoker and finished in oven. Didn't turn out too bad. Slightly dry in areas and the bark ended up soft for some reason. Giving a Tri tip a shot next weekend. Any tips are appreciated on this cook or any future endeavors. ( I'm using an iPad and cannot upload pic)

 

[kathrynn]

When you are able to show the qviews....we can help by looking too.  Just fyi!

Kat

 

[nicka]

I was able to upload some pics!

 

[bama bbq]

We'll need more info to be of any help:  What kind of cooker?  What temp?  Wrap in foil?  If so, what temp? Include fluid in the wrap? 

 

[toby bryant]

We'll need more info to be of any help:  What kind of cooker?  What temp?  Wrap in foil?  If so, what temp? Include fluid in the wrap? 

Did you use a rub? If so, the rub ingredients have a huge effect on the texture of the bark.

 

[nicka]

Bama BBQ, I have a brinkmann smoke n pit (I know it's not the best but I bought it from a guy at work and it is brand new). Tried to keep 225, at one time it spiked above 300 but not for too long. No foil wrap until I finished in the oven at 215 until IT was 195. We had a whole hog butchered and it was the shoulder and Boston but together weighing about 17#. Since it was my first time I think I should have started with a smaller piece!

 

[nicka]

Did you use a rub? If so, the rub ingredients have a huge effect on the texture of the bark.

I used a rub that was pre made called "rub my butt" it had a good bark going until it went into the oven it seemed

 

[toby bryant]

What was the IT when you took it off the smoker to foil and finish in the oven?

 

[nicka]

What was the IT when you took it off the smoker to foil and finish in the oven?

165, I had softball practice so I had to get it out a little early, was shooting for 170 if time had allowed.

 

[toby bryant]

I like a nice bark, so I do not foil my butts. But I have seen a lot of foiled butts on the forum that appear to have a very nice bark on them. Most commercial rubs have enough brown sugar in them to produce a nice bark. I apply a thin coat of yellow mustard to the butt (helps the rub adhere) and am very generous with the rub.

Did you add any liquid to the foiled butts? This causes steaming, which will soften the bark.

 

[nicka]

I did use the yellow mustard when I applied the rub, did not add any liquid when foiled, although when I took out of oven there was a lot of fluid on pan

 

[demosthenes9]

Nick, it really helps to give a step by step detailing exactly what you did.   You can leave out "Took another swig of beer" and stuff like that, just give all the details pertinent to the cook.

That said, a couple of questions:   Did you let the pork rest after bringing it out of the oven?   When you say that it was dry in places, do you say this because it was difficult to pull/shred ?  The meat didn't just fall apart?   Was there a fair amount of congealed fat to be dealt with ?