First Smoke - Pulled Pork

Discussion in 'Electric Smokers' started by smitty20, May 28, 2010.

  1. smitty20

    smitty20 Newbie

    Breaking the new MES in tomorrow with a 4lb Boston Butt.  About to start making my rub to get it prepped for tomorrow.  Quick question.  I've read that I should foil the water pan for drippings.  Make sense, but I've also seen that some people use an aluminum roaster pan instead of putting the butt directly on the rack.  I would assume that is to minimize mess.

    Which technique is better?
     
    Last edited: May 29, 2010
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Personally I just foil the water pan with butts I feel they drip too much fat to have the butt sit in it
     
  3. flash

    flash Smoking Guru OTBS Member

    True, when you don't want the meat sitting in fat, go with the water pan, but ALWAYS foil it.
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    I do keep the water pan in my smoker for the even heat and to caught the drippings but I don't foil it cause I aways clean my water pan out after the smoke. But you could use a foil pan to caught the dripping if you want to but I would throw the dripping away anyway.
     
  5. meateater

    meateater Smoking Guru SMF Premier Member

    6 or one half of a dozen, it's the same thing.  [​IMG]
     
  6. smitty20

    smitty20 Newbie

    So, I think I screwed up.  I preheated for an hour at 275, then putt the shoulder in, added chips, and set to 225.

    Should I have had the chips in for the preheating process?  
     
  7. que-ball

    que-ball Smoking Fanatic

    You did fine.  No point having chips going during the preheat, with nothing in the smoker to absorb the smoky goodness.
     
  8. rbranstner

    rbranstner Smoking Guru OTBS Member

    Yea I usually put the chips in while I am heading up my smoker so I can get things rolling and get the chips putting out a nice thin blue smoke before you put the meat one. Some do some don't. Some times when they first get going (depending on the style smoker ie. gas, electric wood burner) it can give off some white smoke until things get going. What type of smoker are you using? You will still be fine though just make sure that you aren't  getting thick white smoke you want that very thin blue smoke and if you can't really see it but you can smell it you are fine to. Too much smoke isn't a good thing. Its like the old saying goes "less is more". Good luck.
     
     
    Last edited: May 29, 2010
  9. smitty20

    smitty20 Newbie

    I'm using the 30' MES.  And, I'm about 45 minutes in at 225.  No smoke at all yet.
     
  10. smitty20

    smitty20 Newbie

    Scratch that.  Getting some thin smoke now.
     
  11. flash

    flash Smoking Guru OTBS Member

    Remember, if you smell wood burning, you are smoking.
     
  12. smitty20

    smitty20 Newbie

    Yep, I can smell the hickory now.  Before, all i could smell was the garlic from the rub :)
     
     
  13. smitty20

    smitty20 Newbie

    yep, smell nothing but hickory now.  Before, it was just garlic from the rub.
     
  14. smitty20

    smitty20 Newbie

    About 4 hours in, and holding steady around 155 degrees.  Remove and foil at 165, correct?  Then put back in until 205?
     
  15. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    yep
     
  16. flash

    flash Smoking Guru OTBS Member

    That will work, but the longer you can go (if you have the time) without foiling, the more bark will form on the meat. Bark=Flavor. If you are in no hurry let it go. If you are on a deadline, foil it up.
     
  17. smitty20

    smitty20 Newbie

    [​IMG]

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    [​IMG]
     
  18. smitty20

    smitty20 Newbie

    Having the "Black charred chips" issue with little to no smoke rather than burning to white ash.  Have tried wet and dry chips, same deal.  The hickory still smells great, though.

    At the 5 1/2 hour mark, holding steady at 160 degrees.  Thinking of pulling it soon to foil it.  Would like to eat by 6PM.  Also, I added some Q-view photos to the thread, but they are waiting for moderator approval.
     
  19. smitty20

    smitty20 Newbie

    6 1/2 hours in, just pulled it at 166 and foiled.  Finish at 230 until 205 internal, correct?
     
  20. smitty20

    smitty20 Newbie

    8h 10m, internal temp is 198.  I'm pulling it at 200.  Family is getting hungry!
     

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