I've been busy lately and did not have much time to smoke, but finally the Labor Day get me back on track. On my way home I've dropped to my local grocery and could not believe my eyes. Almost everything I've wanted was on sale. I've packed the cart with 5.5 #
pork shoulder, two chickens, approx 3.5 # each, four big slabs of side ribs, 3 big rainbow trout filet, 3 blocks of cheese and some spices. All set me back about 84 $, but I was happy
. So let me show you what I did in no particular order.
Pork shoulder was rinsed, trimmed, I've applied dry rub and in the fridge for overnight. On the picture just before going to the smoker
Four hrs with smoke ( pecan, cherry mix 50/50 ), the bark was good enough to continue without a smoke. Because it was my first ever PP I was determined to follow the advices of more experienced " smokers"
from this site. Why I'm saying this ?. Well, at about 5 hr of smoke the temp hit the wall, 156 F and not moving. It was tempting to crank the heat little bit, but I've slapped my hand
and after 45 min the temp has started moving again, but at 158 I've to wait another 45 min. After this everything went smoothly, at 160 foiled it, at 200 in the cooler and after 1 more hr I was ready to taste my first PP. Well, the pictures tell it all.
Very tender , juicy, perfectly smoky, bottom line - DELICIOUS
Now the side ribs
I've use only two slabs, because they were pretty big ( had to cut them in half to fit my MF smoker )
After 3
After3-2
After 3-2-1
So this is my first part of "smoking"
Labor Day, the second part I will post on appropriate forums
Thanks for looking and happy smoking
Mark
pork shoulder, two chickens, approx 3.5 # each, four big slabs of side ribs, 3 big rainbow trout filet, 3 blocks of cheese and some spices. All set me back about 84 $, but I was happy
Pork shoulder was rinsed, trimmed, I've applied dry rub and in the fridge for overnight. On the picture just before going to the smoker
Four hrs with smoke ( pecan, cherry mix 50/50 ), the bark was good enough to continue without a smoke. Because it was my first ever PP I was determined to follow the advices of more experienced " smokers"
and after 45 min the temp has started moving again, but at 158 I've to wait another 45 min. After this everything went smoothly, at 160 foiled it, at 200 in the cooler and after 1 more hr I was ready to taste my first PP. Well, the pictures tell it all.
Very tender , juicy, perfectly smoky, bottom line - DELICIOUS
Now the side ribs
I've use only two slabs, because they were pretty big ( had to cut them in half to fit my MF smoker )
After 3
After3-2
After 3-2-1
So this is my first part of "smoking"
Thanks for looking and happy smoking
Mark
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