First smoke ever in progress! (daily updates)

[hoffmaba]

The meat: Pork Shoulder (2.5 lbs)

The equipment: a 14.5" Weber smokey Joe

Chips: Hickory.

I've marinated the pork about 15 hrs in a basic rub (though, I was debating whether to use cumin or not and I did and now it just smells like cumin...not a fan).  I have no clue what I'm doing other than reading this forum.  I'll post progress and pictures throughout the day.  I'd love hints and tips and encouragement as I go. I'm not doing any mopping or spraying this time. Just smoke and I think that vinegar-based finishing sauce. 

 

[hoffmaba]

Update: after a little over an hour of smoking I've since added a few coals.  So far so good it seems. 

 

[chef willie]

Good luck with the first smoke....enjoy the ride

 

[hoffmaba]

So, I may have added fresh briquettes a little too late and I don't know if the existing coals were hot enough to burn them. I've made a make-shift chimney starter out of an old wok and a small grill grate to get some new coals burning before I add them.

I think the temperature inside the smoker might dip before I add the new coals.  So far, it looks/smells good though. 

 

[hoffmaba]

After 2.5 hrs, the 2.5lb shoulder has an internal temp of about 145-150. I guess the DIY chimney starter worked.

I rotated it (not flipped, but rotated) since I'm worried that the bark wasn't developing on the side away from the indirect heat. Now that I can start coals away from the grill, I think I'll finish up after foiling in the grill and not in the oven. 

 

[africanmeat]

Be patient it is going ok have a

 we will wait

 

[SmokinAl]

   Looks good so far!   

 

[sqwib]

You will be fine with the cumin

keep us posted

 

[hoffmaba]

After a little under 4 hours of smoking, I've taken it off and decided to finish it in the oven so I can better regulate the temp to finish it off. Here it is after taking it off the grill.

 

[Bearcarver]

Looks real good!!!

Oven?? What's that??

Bear

 

[realtorterry]

Well I can't say I have never put anything in the oven. Especially in the beginning. Let us know how it turned out & don't forget the money shot!!

 

[mossymo]

4 hours of smoke will be fine. The shoulder is looking great, I smell success on the first smoke!

 

[rp ribking]

How'd it taste with the cumin since your not a big fan of that spice? Butts are forgiving with overdoing the rub. What was the finished weight? 

 

[meateater]

Looks great for your first! Your hooked. 

 

[hoffmaba]

Sorry to keep everyone in suspense. I literally ate right until I had to leave for work. I'll start at the end: it was one of the best things I've ever made. The 3rd best bbq I've ever eaten (Bennett's in Gatlinburg, TN and The Pit in Raleigh, NC).

In the oven, I was only able to get it up to 180 even after cooking a 2.5 lb shoulder for almost 8 hrs. I had to eat so I took it out at 180, let it sit in the cooler for 20 minutes and then shredded it. I added the SoFlaQuer finishing sauce and it was good to go. I think it could have been a little more tender, but it was perfectly moist and had an amazing smoke flavor. My girlfriend doesn't eat pork, so I'm off to think about salmon or turkey breast for my next smoke. 

Thanks for all your support and encouragement and the general knowledge base of the forum.  All I have to repay you are these final pictures.

Til the next smoke...

 

[michael ark]

Looks great .Welcome to the addiction.

 

[whtplainssmoker]

Great job for a first try!  As everyone has said.  You are now hooked!

 

[mossymo]

Love seeing your final pics, the pulled pork looks very good, and you did well with the time you had given yourself. As I mentioned before, you can not put time on a bringing a chunk of meat to certain temperature, as each chunk is different. Much better starting as early as possible and giving extended cooler time in the end. Plan your next smoke before meat is thawing and your next smoke will amaze you ..... you will surprise yourself (and the girlfriend)! You have the method and temp regulating down, your going to do well...

 

[fpnmf]

That's my kind of sammie!!

  Yummie!!

 Craig

 

[Bearcarver]

Thanks for all your support and encouragement and the general knowledge base of the forum.  All I have to repay you are these final pictures.

Paid In Full !

Everything looks Great !

Bear