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First shoulder on a new GOSM 2 drawer

Discussion in 'Pork' started by ngasmokehead, Sep 18, 2010.

  1. Hey folks...been away for a long while, busy with little ones.  I just bought a new GOSM 2 drawer smoker. Any tips or suggestion on my first shoulder on this thing would be appreciated.  

    Rubbed a 5 lb shoulder last night (Bad Byrons and brown sugar), wrapped it and in the fridge it went until about 615 am. Got the smoker fired up, and initially had too many chunks of hickory in there, evidenced by too much white smoke.  Got this controlled and temp fairly stable. 

    Shoulder went in at 6:45, meat was at 50 degrees at that time.  Smoker has been between 225-238 since starting it.  The control knob on the smoker is very sensitive and I wondered if all were like this. 

    I took pics of the shoulder after I rubbed it and am trying to load them. Will try to get some Qview on here soon.  Thanks in advance for suggestions/tips. 

    By the way, I also have a Brinkmann SnP (could be a SnG - its the SFB model) so this gas stuff is new to me but already appreciated....
  2. bowtieracin

    bowtieracin Smoke Blower

    low an slo the way they like it! just sit back relax then enjoy!
  3. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    I have the same gosm, and I've noticed the same thing about the control knob, but all in all, I like the smoker
  4. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Now I have an older GOSM smoker and they are a good smoker. Now It sounds like you have a good plan and I can't wait till I can see your smoked results. Now one thing I have found to be a good thing is to let the meat sit out for maybe 30-45 minutes to raise the core temp more towards room temp before you put it into the smoker. I'll have to check back in later to see how things are going.
  5. okay...just tried to post a couple photos, but it just sat there trying to load for a long time. will try on the other laptop in a few.  

    hog's been on for almost 3 hrs now and already hit 132 degrees....I put it on at 640 or 645 this am. This seems a bit quick comparing to my previous few attempts at shoulder.  Does this seem to fast? 
  6. 1st picture is of the shoulder rubbed last night....second is the shoulder on the smoker at about 130 degrees. let me know how I'm doing....thanks!  Will start mopping now.


  7. Here it is at 151 degrees a minute ago.....4 hrs 15 mins total in the smoker so far....no real long stall as of yet.  maybe that's still coming later. made to 140 under 4 hrs easily so I'm okay there...temps have been 225-242 (242 being the highest spike i've gotten so far)....

    TBS is working now, but have had couple issues with smoke that's too thick and white.  Not for any length of time, becuase I've taken out the chunks that have produced that much smoke, but they are burning quickly. any ideas or suggestions?

  8. Sitting at 163 degrees now. will be foiling it soon.  it had a pretty long stall at 158 and then again at 161. Starting to move now. let me know how I'm doing....thanks for looking. 
  9. 167 and foiled as I type this. wonder how long it will take now to get to 205? 
  10. hmmm...only up to 169 now.....
  11. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

    Looks Good so far...

    You Must Have Patience Grasshopper...  It will get there...
  12. after the hour rest....


    bone came out perfectly clean...


    all pulled....very easy. tender and moist....


    and the meal...nothing fancy, the wife wanted easy beans, but her slaw was great. The sauce is my absolute favorite....Dreamland BBQ.


    All in all, it was great pulled pork. Texture and moisture were perfect. Flavor was pretty good, but I think I will cut out the brown sugar next time and see if I like that. Also, with the few instances of white smoke, the bark had some creosote-like bite to it. Not much but enough to notice. Will try to foil some chips next time instead of using whole chunks and see how that works. The new smoker is as advertised......pretty easy to control temp wise, can do a few other things while cooking, and produced some really good bbq.  The smoke control is the toughest part, at least for me for the first time. Any suggestions from y'all would be welcomed.....

    Thanks for looking!
  13. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Overall ,Looks like a very succesful smoke. Pig looks great.  i don't use a gasser so i can't help w/ the smoke issues.
  14. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    Your pork is looking pretty good sittin there in the bowl, nice color and IMO a nice amount of bark.

    Nice work and congrats on the 2 drawer.
  15. Thanks folks. I was pleased with the color and texture.