In need of help!!!

[redtab78]

Ok so, Im new to the whole smoking way of cooking and just tried my first pork shoulder (2, 1-4lb, 1-6lb) on my new Char-boil American Smoker...

I started yesterday about 1pm soaking my pork in a water-brown sugar brine for about 5-6 hours, then last night at about 7pm, I got my smoker going...I lit the smoker with regular coal and got the coals nice and hot the added about 4 hickory chunks to it. once I got the smoker to steady at 225-235, I rubbed down my pork with a bottle of stubbs BBQ rub, and threw them on the smoker...I watched the smoker till about midnight and it was doing just fine at the correct temp (225) and then I headed off for a little nap, about 3am I wioke up to check on it, and the temp had dropped to about 175, so I played with the fire and got it back up then went back for another snooze, at about 6am I got the meat out and put them in a foil container with about 1 cup apple juice and covered them with tin foil, and put them back in for about another 3 hours...

finally about 9-930 or so, I got them out and took them inside and started to pull the meat apart...at first I wasnt quite sure whether or not they were done, but according to the times I had found on the internet, they should have been...but once I tasted it, I could not believe how smoky the taste was...it was almost unbearable...

make a long story short, I threw it away, and was upset with the out come...and I need someone's help as to what I could have done wrong.

 

[ajthepoolman]

Was there still skin on the shoulder? That might of made a big difference.

I am not familiar with Stubbs rub. Is there a chance you got a bad batch?

The temp thing is something I am sure played a part, but I couldn't tell you why.

Another obvious question is, did the shoulder smell ok when you put it in the smoker?

Is there a ton of sticky black stuff on the inside of the smoker?

 

[homebrew & bbq]

I'm fairly new to smoking, but I have done a few pork shoulders. Most of what I have learned has been from right here at SMF.

I can tell you that the first thing is to smoke by temperature not by time. Second is don't trust the built-in thermometer on the smoker. Invest in one that you know is right.

When you smoke, you don't want lots and lots of smoke. You want "thin blue smoke". I've got an electric smoker so I don't know that I can help you much on how to get that with your smoker, but someone will be around before long who knows about your smoker.

Hang in there. This is a learning process, but the folks here can make it less painful.

 

[fatback joe]

http://www.smokingmeatforums.com/for...ead.php?t=8111

Redtab,

This attached thread should help answer most of your questions. Good luck

 

[deejaydebi]

Redtab -

You only put 4 chunks of hickory in for the whole smoke and it was over smoked? How big were these chunks? Sounds like creosol buildup. Was it bitter?

 

[flagriller]

Did you add additional wood chunks to it? Also, did you season the smoker prior to using. And as mentioned, go by temp not time. See FBJ's link and give it another whirl.

 

[redtab78]

yes, the inside was COATED with black sticky stuff....as was the floor where the juices flowed out of the drain hole and over filled my drip cup in the bottom...

the wood I used was bought from home depot in a bag...10lbs i think...

and no, I used almost the entire bag, i only ment I put 4 chunks right off the bat...

 

[flagriller]

yes, the inside was COATED with black sticky stuff....as was the floor where the juices flowed out of the drain hole and over filled my drip cup in the bottom...

the wood I used was bought from home depot in a bag...10lbs i think...

and no, I used almost the entire bag, i only ment I put 4 chunks right off the bat...[/quote]


Well, there's part of the answer. Also, you may have over cooked them leaving them dry which would cause them to absorb more smoke. Also, once the internal gets up in temp, spray or mop them about twice an hour to prevent drying out. The black stuff was creasote, probibly due to the wood not being dry enough (sap in it). Also, use lump charcoal and not all wood it the smoke is too much.

 

[low&slow]

It might have been too much Stubbs rub. I use it sometimes on brisket. I tried it on a pork butt once and it came out too salty. A little bit of that stuff goes a long way. Its more of a sprinkle than a rub. As for it being too smokey, I dunno. Did you have white smoke blowing? White smoke creates creosote, and creosote is very smokey and yucky tasting.

 

[low&slow]

Theres the problem. I would add just a few chunks every hour.

 

[redtab78]

yes, it was all white smoke...and I am understanding the need for finding some lump coal now...I will try and order some better wood too from a good wholeseller...some apple or something..

is my smoker ruined now because of the "creosole" build up in it?

 

[jack]

thin blue smoke at all times is key. you might want to go to the other extreme on your next go around, try apple or cherry wood and only use one good sized chunk or two tops and wrap it in foil sooner than you did. worst case: not enough smoke, but still edible. good luck and make sure you do jeffs 5 day email class, great wealth of knowledge, that guy.

 

[redtab78]

so do I need to do anything to my smoker to "clean" the creosote out of it before I try again?

 

[low&slow]

I dont think it would hurt anything to leave it in there. Ive never cleaned my smoker and its caked with stuff. I just clean the grates with a wire brush.

 

[fatback joe]

I would scrape it out good, maybe hit it with a wire brush if you have one, then spray it/wipe it down with a good coat of oil. Light a fire in it after the oil.........basically reasoning it after the scrape, brush down. You don't want all that stuff in there.

 

[fatback joe]

Regular cooking gunk, I don't clean either (atleast not very often). If I had a big creosote cook like described, I would scrape it out..........but I would not be to anal about it........get the big stuff.

 

[flagriller]

No, just get a good wire brush and brush it off with soap and hot water, get as much off as possible then season again with oil and build a hot fire with charcoal. Smokers can take it.

 

[hawgheaven]

Yup, thick white smoke=very smokey, bitter taste. If you follow the advice you got here, your next smoke will be awesome...

I can't tell you the anxiety I went through on my first smoke... I didn't know what I was doing, did everything wrong and pretty much ruined supper. But, practice (and this place) makes perfect!

Hang in there, you'll be fine!

 

[redtab78]

that is me!!!

 

[deejaydebi]

Way to much wood and white smoke is BAD! If you can smell it the meat is getting it. Thin blue smoke can hardly be seen unless you have a dark background to look through. Sorry your dinner went bad but you have learned much today - it won't happen that way again. I use 2 or 3 chunks and went they are almost gone I add more.

Read, listen and learn Redtab - you will be a pro in no time!