Evening all,
First time posting in quite some time and decided tonight would be the night to post my first "food picture ( I take a lot from what I smoke, but have never posted)," from what I had smoked for our Sunday dinner. For the past seven years I have smoked on my MasterBuilt Electric Smoker and since late last year had been contemplating on what to purchase next as I wanted to take that next step. I have enjoyed using my electric smoker as it has taught me how to properly season and time management. I had asked for advice on stick burners and with the cost being so high to have it shipped to Arizona, I started to also look at the Weber Smokey Mountain. I decided to purchase the WSM 22" because I felt it was the perfect combination of learning how to manage the fire while allowing me to still use wood and large enough for a big bird during Thanksgiving. I decided to go with a 7lb pork shoulder for my first smoke due to a number of reasons, mainly this is a difficult piece of meat to mess up. I used mustard as the binder then salt, pepper, and light garlic seasoning. I used charcoal and four pieces of pecan wood chunks. I was able to maintain my WSM's temperature around 275 degrees throughout the smoke. Once the internal temp hit 170 degrees I wrapped in aluminum foil and placed back on the smoker. The total cook time was roughly 7 hours and I pulled the shoulder once it hit 205 and was able to stick the probe through easily in multiple spots. I ended up letting it rest for an hour and half and tossed on some asparagus along with corn to smoke as well. Shredded very easily which I was happy about because for some reason pork has given me a problem in the past. My wife and son (just turned one!) enjoyed it! Here are a couple of pictures from my smoke.
Hope everyone is staying safe and healthy.
First time posting in quite some time and decided tonight would be the night to post my first "food picture ( I take a lot from what I smoke, but have never posted)," from what I had smoked for our Sunday dinner. For the past seven years I have smoked on my MasterBuilt Electric Smoker and since late last year had been contemplating on what to purchase next as I wanted to take that next step. I have enjoyed using my electric smoker as it has taught me how to properly season and time management. I had asked for advice on stick burners and with the cost being so high to have it shipped to Arizona, I started to also look at the Weber Smokey Mountain. I decided to purchase the WSM 22" because I felt it was the perfect combination of learning how to manage the fire while allowing me to still use wood and large enough for a big bird during Thanksgiving. I decided to go with a 7lb pork shoulder for my first smoke due to a number of reasons, mainly this is a difficult piece of meat to mess up. I used mustard as the binder then salt, pepper, and light garlic seasoning. I used charcoal and four pieces of pecan wood chunks. I was able to maintain my WSM's temperature around 275 degrees throughout the smoke. Once the internal temp hit 170 degrees I wrapped in aluminum foil and placed back on the smoker. The total cook time was roughly 7 hours and I pulled the shoulder once it hit 205 and was able to stick the probe through easily in multiple spots. I ended up letting it rest for an hour and half and tossed on some asparagus along with corn to smoke as well. Shredded very easily which I was happy about because for some reason pork has given me a problem in the past. My wife and son (just turned one!) enjoyed it! Here are a couple of pictures from my smoke.
Hope everyone is staying safe and healthy.
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