First pulled pork on my new/used smoker

[smokingoonie]

So i am all prepped for tom. I havent modded my smoker yet so i am worried about temp. I really dont want to throw coal at it all day. Its 8lbs butt with my rub. Going to hit it with cherry and oak.

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• smokingoonie
• Sep 28, 2014

 

[smokingoonie]

So meat went in at 8am. One temp said 250 other said 200 so hope they meet in the middle.

 

[themule69]

What kind of smoker? Could you post some pics?

Happy smoken.

David

 

[smokingoonie]

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• smokingoonie
• Sep 29, 2014

 

[themule69]

 Keep the pics coming.

Happy smoken.

David

 

[mdboatbum]

Looks great! If you have trouble keeping the fire going or maintaining temps, a grate lifted about an inch and a half off the bottom of the fire bowl will do wonders. If I remember correctly I actually ran to the hardware store mid smoke and got a grate for my ECB. I just made 4 golf ball sized balls of foil and set it on those.

 

[smokingoonie]

Well i am 6 hours in so far. Pork temp is 177 right now. Smoker says its 230.

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• smokingoonie
• Sep 29, 2014

 

[smokingoonie]

Tried a different rub from here and bark is a little to salty for me. Wonder cause i used sea salt and not kosher.

 

[yotzee]

If you used didn't adjust the measured amount then yes, that is why it taste salty.

http://www.mortonsalt.com/for-your-home/culinary-salts/salt-conversion-chart

 

[smokingoonie]

Well thank you. Pulled from smoke after 8hrs now to the oven to finish.

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• smokingoonie
• Sep 29, 2014

 

[gary s]

Nice color, let us know how it turns out

Gary

 

[smokingoonie]

Well thank you. Pulled from smoke after 8hrs now to the oven to finish.

 

[smokingoonie]

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• smokingoonie
• Sep 29, 2014

All done

 

[smokingoonie]

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• smokingoonie
• Sep 29, 2014

So good. A very little to salty but i fixed it with my finishing sauce.

 

[venture]

Looks good from here?

Over the years, I find myself using the same rubs but more sparingly?

Good luck and good smoking.