Help: Advice before first pulled pork smoke

[dougbennett]

I'm gonna try my first pork shoulder this weekend in the GOSM propane vertical. My first smoke, spareribs, were a disaster. Here are my questions. Thanks in advance from a newbie.

1. Has anyone tried this recipe, which seems to be a variation of the cooler method? Ever hard of the mustard rub they talk about here?

http://www.wyntk.us/food/pulled-pork-barbecue.shtml

2. Generally, how long does your wood last at 225 degrees? The smoker box in the GOSM vertical seems awfully small. Can I use a second smoker box to get more smoke?

3. Butt or Picnic?

4. Any other words of wisdom before I plunk down $ on a hunk of meat?

 

[short one]

Here's a thread that can help you.http://www.smokingmeatforums.com/for...ead.php?t=8111

 

[starsfaninco]

Doug,

The only thing that thread doesn't address is your second question. I don't recommend filling the wood box. I use chunk wood (unsoaked) and only put a couple of chunks in at a time. You're looking for thin blue smoke, not billowing white smoke. Even if you can't see it, but you can smell it, your meat is getting the smoke imparted to it. When I add water to the water bowl (every hour or hour and a half) I check the wood. If there is still black unburned (you can tell if its burned because it will be white ash) wood in the box, then I leave it alone. Once the wood is ashy white, I move it to the back of the box and add a couple more chunks.

I don't use chips (except in my grill) and I don't soak as I want the smoke, not steam. If you are using seasoned wood (not green or recently cut), you shouldn't have any problems.

Hope this helps.

KE

 

[geek with fire]

Doug,

I think most of your questions have been answered. Here's some loose ends:
3.) Technically, a boston butt is a better cut than a picnic. Since the butt comes from the upper part of the pig, and the picnic comes from the lower part, the butt is more tender (since the muscle isn't as active as the lower sholder). But really, you're smokin the thing for 12-15 hours; tender is really a moot point. I think what's more important is how are you going to serve it. Since the picnic is more fatty, I find it works well for pulling; a butt is better for slicing. Since your title mentioned you were going to pull this feller, I'd try a picnic.

4.) Other suggestions would be for you to get a hold of some apple chunks. I really like the flavor of apple with pork shoulder. One other thing I would mention is if you do choose a picnic, I would cook it in a broiling pan after you wrap it in foil. Those things are so fatty, you won't believe how much juice is produced.

 

[geek with fire]

Yea, it's me again. After I read my last post (of course I don't proof read, I wait until it's too late) I remembered a good web page that explains various cuts of pork. Hope this helps:
http://www.askthemeatman.com/hog_cut...tive_chart.htm

 

[kew_el_steve]

I got rid of the standard wood box in my GOSM and use a steel cake pan. DO NOT use a pan with a non-stick coating; the off-gassing will make you sick. I removed the coating from mine. I think it's 8" or 9"; much more room for wood now. I tried Pyrex and that works great until you spill water on it from topping off the water pan and it shatters in to a million razor-sharp shards everywhere!!! Make sure there is a good 3/4 inch of room between the top of the wood pan and the bottom of the water pan. Another alternative is to take a coffee can and cut to the proper height.

I always use chunks (split to about the size of a golf ball each), not chips. For butts I use half Hickory and half Mesquite. Butts don't have a lot of surface area to get smoke flavor for the amount of meat-volume they have, so I want some major flavor punch in there. That combo is way too much for something thinner, like ribs. I always soak the chunks for 1/2 hour or so before going in. It WILL smoke after soaking, but this eliminates flare-ups; takes about 10-15 minutes for those to start smoking. I use my chunks for two hours total. So, with the larger pan and more room:

• to start, put the water pan (only) in with the regulator on medium for 15 minutes to warm up
• then put about 4 chunks in the pan and put the pan in the GOSM to start the smoke for 15 minutes (takes 30 minutes total to get started before the meat goes in)
• put the meat in and adjust the regulator to 225; where the knob is to get 225 you will have to find for yourself based on experience (mine is just under medium, but I've done some mods to my GOSM) and drink one beer
• after the first hour move the chunks to the back of the pan and add 4 more chunks up front and drink one beer
• every hour thereafter while smoking (until foiling):

1. remove the used-up chunks from the back half to a bucket full of water
2. move hour-old chunks to the rear
3. put new, soaked chunks in front
4. top-off water pan
5. spritz meat
6. drink one beer

This produces a steady amount of thin blue smoke for me with no flare-up hassles. Be careful when handling hot anything. Assume that everything is always hot. Get the proper tools, gloves and hot pads (silicone gloves and pads are great and they can go in the dishwasher to clean afterwards.

Sam's is a great place to get butts, ribs, briskets, and beer...

That's my story and I'm stick'n to it...

 

[kew_el_steve]

This is from someone here on the Forum, not me.; I don't remember who. This is a great set of pix of what this should be look'n like.

http://67.59.143.91/images/temp/

P.S.: Did you dump the standard door thermometer and get a good one that works? The standards are notorious for not showing the right temps. Remember, you want to stay as close to 225 as possible. How can you do that without a great thermo???

 

[meowey]

I start with one fist size chunk of unsoaked wood in the box in my GOSM. It will go for about an hour and a half. I add more as the wood in the box turns to ash as stated above. This happens to be the same time I'm spraying the meat or adding water. I will also run the unit at about 275 before I put the meat in. This gets the smoke started and I can turn down the gas once I put the meat in. (BTW, I use the standard box without the lid)

Hope this helps.

Take care, have fun, and do good!

Regards,

Meowey