First pork shoulder on "The Electric Frankensmoker"

[goingcamping]

Last Saturday was the inaugural "smoke" on the newest smoker in my arsenal, "The Electric Frankensmoker". I smoked 5lbs of beef sticks and 1/2 of a brisket (separately). So tomorrow I'm smoking a 7lbs pork shoulder for pulled pork for a potluck at work on Friday. I'm figuring a 14 hour smoke (should be closer to 10.5-11hours).

I decided to inject this one. For injection I used apple cider vinegar, Frank's hot sauce, Lowry's seasoning salt, pepper, brown sugar and smoked paprika.

I rubbed her down with EVOO.

For rub I used a homemade salt-based rub (Lowry's seasoning salt, paprika, black pepper, nutmeg, garlic powder, ginger, sage, white pepper and cinnamon).

I plan on serving PP with the finishing sauce (Thanks for posting SoFlaQuer!) and some tangy and hot BBQ sauce (I'll experiment with recipes in the 10-14 hours I have tomorrow!). I'll serve on cheap white buns (I'm actually thinking Sara Lee's little dinner rolls, make little PP sliders?!)

Thanks for playing!

~Brett

SS PP 1.jpg

• goingcamping
• Feb 27, 2013

SS PP 2.jpg

• goingcamping
• Feb 27, 2013

P.S. I'll post some Q-Views as things happen tomorrow.

 

[kathrynn]

 will be watching!

Kat

 

[pgsmoker64]

C'mon with it Brett!!!!

Can't wait!

  Me & Kat will be watchin!!!!

Bill

 

[dward51]

Now Brett, you know that smoker is too good looking to be "Franken" anything.  Now if it was found in a scrap yard and had bolts and wires sticking out of it, and maybe some charring from a fire (villagers with pitchforks kind of fire), and you had to wear rubber gloves to open it and not get shocked, then it would be a "Franken" smoker for sure.

Watching this with the rest of the group and waiting on some great pork Q-View!

 

[dirtsailor2003]

Cheap White Buns, Cheap White Buns, Cheap White Buns, the angry villagers yelled as they were awaiting the the pulling of the Pork!!! Where are the Q-views the villagers demanded!!! We'll roast that Frankensmoker at the stake!

 

[goingcamping]

Dward,

Yes, I guess it's too pretty to be called what it is...but it's a got a face only a smoker could love!

I more or less think it's a monstrosity because it has to sit out front of my garage to operate. I live in a nice, newer neighborhood, while there's no HOA to tell me "no" or "it's against the rules" I am conscious of the "attractive nuisance"!

Q-view to follow in about T minus 10...9...8...

~Brett

 

[goingcamping]

Q-View

Pellet Tube smoker...CHECK Used 50/50 oak/maple.

AMNTS 1.jpg

• goingcamping
• Feb 28, 2013

Pork Butt on at 7:20am...CHECK

Pork Butt 3.jpg

• goingcamping
• Feb 28, 2013

...Stay tuned...I should mention it's a balmy 15* out!

 

[goingcamping]

Hour 1 (After mopping):

Pork Butt 4.jpg

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• Feb 28, 2013

Hour 2 (After mopping):

Pork Butt 5.jpg

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• Feb 28, 2013

TBC...

 

[goingcamping]

Hour 3 (after mopping):

Pork Butt 6.jpg

• goingcamping
• Feb 28, 2013

Hour 4 (after mopping):

Pork Butt 7.jpg

• goingcamping
• Feb 28, 2013

 

[kathrynn]

I am hungry for sure now!  Looking good!  

 

[goingcamping]

I am hungry for sure now!  Looking good!  

After opening time and time again my hands smell sooooo gooood!!! Maple is now my new favorite wood to use! WOW!

I'm working on my BBQ sauce now! Updates too follow!

~Brett

 

[dirtsailor2003]

Looks great! I really like my tube smokers! I can't believe I messed around so many years with homemade smoke generators!!!

 

[goingcamping]

Here's the "pre-wrapped" pork butt at about 5.5 hours. It hit it's IT of 166*, so I pulled out, placed in disposable pan, wrapped in foil and placed back in cooker. Here's the nice advantage of not having to finish in the oven, or keep feeding wood to keep temps at desired range...I just pull out the AMNTS (it was more or less done smoking, so right at about 5.75hours, Nice) set the temp and walk away.

Pork Butt 8.jpg

• goingcamping
• Feb 28, 2013

Pork Butt 9.jpg

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• Feb 28, 2013

I made SoFlaQuer's finishing sauce (right, blue top) and my own BBQ sauce (left, red top), recipe below:

Sauces 1.jpg

• goingcamping
• Feb 28, 2013

Let's call it...

CABIN FEVER BBQ Sauce
3/4 c ketchup
1/2 c apple cider vinegar
1/2 c of Mrs' Butterworth's
1/4 c molassses (mostly for color)
1 T hickory liquid smoke (it's all I had)
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sea salt
appox. 1/4 c of "Cabin Fever" maple flavored whiskey

Add ketchup, vinegar, liquid smoke and Mrs. Butterworth's to a sauce pan, bring up to low/simmering heat. Add dry ingredients, let simmer for about 15 minutes then add the whiskey, let simmer for 15 more minutes. It turned out pretty good! Nice, sweet/tangy and little maple/hickory kick! If I wanted to add more heat, I would've added 1/2-1 tsp of cayenne or chipotle powder.

 

[kathrynn]

Looking great....too bad we don't have the smell app! 

 

[dward51]

Now you have a proper coating on the inside of the smoker!!!!  Looks great (and I wish we had the smell to go with the photos online also).  Thanks for the "Cabin Fever" recipe.  I will have to give that a try also.

 

[goingcamping]

Dward,

Yeah, I was afraid of that smoky coating...but I bet I've used this cooker more than the Army did!? After I finished the smoking portion of the cook, I rolled it back into the garage...wow, all that smokey goodness was emitted (smell only, no smoke, took the AMNTS out)...I just pulled the butt out, placed in towels and then in the cooler for a few hours. I'll pull all the pork and place in 1/4 pans refrigerate until tomorrow, reheat in the cooker and deliver around 11:00am. I'll post pics before I take this into work!

The BBQ sauce turned out great...I'll fill you in on the co-workers responses. Cheap white buns, Cheap white buns and cheap white buns!

Thanks for playing!

~Brett

 

[dward51]

LOL....Your garage is going to start smelling like a BBQ joint.  Just like my back porch does.  Nothing better in the world than to be welcomed home every day by that lovely smell.

 

[goingcamping]

True Dat!

I've got a good buddy that's manager for SimplexGrinnell (fire protection contractor) he's the one that gave me all the pipe and fittings...He's got connections in the HVAC world...thinking about installing a hood w/ fan inside garage, keep the TEFS in the garage full-time? We'll see how the discussion with the spousal unit goes?! As long as it's cheap (read free), she might let me do it?

~Brett

BTW, the same spousal unit tried my BBQ sauce...she nailed the Maple Whiskey...she said, "If that's the taste you were going for, you hit it!"

 

[goingcamping]

And the finale...

After a 2 hour rest post cooker in the cooler (wrapped in towels):

Pork Butt 10.jpg

• goingcamping
• Feb 28, 2013

All pulled and ready (the one on the right goes to work):

Pork Butt 11.jpg

• goingcamping
• Feb 28, 2013

~Brett

 

[dward51]

True Dat!

I've got a good buddy that's manager for SimplexGrinnell (fire protection contractor) he's the one that gave me all the pipe and fittings...He's got connections in the HVAC world...thinking about installing a hood w/ fan inside garage, keep the TEFS in the garage full-time? We'll see how the discussion with the spousal unit goes?! As long as it's cheap (read free), she might let me do it?

~Brett

BTW, the same spousal unit tried my BBQ sauce...she nailed the Maple Whiskey...she said, "If that's the taste you were going for, you hit it!"

I don't think you need the full expense of a hood and fan.  Should be able to use double walled vent stack from Lowe's or Home Depot (think like for a gas hot water heater or furnace).  Just run it up through the garage ceiling and out the roof with the proper cap.  Should not be too expensive.  I'm thinking of doing this on my back covered porch if I ever get my warmer cabinet project up an running.  If they can put a gas furnace & hot water heater in a garage and vent it like that, why not a smoker that runs at a much lower temp and has no flame (electric).  Just make sure that's where you want it before doing this as that's pretty permanent.

On the other hand with that tall of a vent stack on a warmer cabinet smoker, you will have one hell of a draft and could probably add an adjustable dampener to fine tune it.

PS - do you really think that good looking pork is going to make it until tomorrow?  Might have to blame it on "sleep walking" or something.....

Good thing you have lots of room in "Frank".  Once the office finds out what good Q tastes like they will be asking for more of it and more often.  It got to the point I was doing 4 pork shoulders at a pop in my 18.5" WSM before I retired.  We even had a couple of times of the year they expected me to bring in 8 or 10 fatties and pork shots too.  You will be very very popular.....