Hey everyone, finally smoked my first pork shoulder. My boyfriends mom had a great looking picnic cut in the fridge so I decided (at around 10am) to get it set up and throw it in my MES. This was a very rushed process but I'm still proud of the outcome. I grabbed the meat and plugged in my smoker to get heated up.
I threw a rub together really quick. I do have the recipe for "Jeff's rub" but didn't make it to the store to get all the ingredients. I used kosher salt, paprika, garlic powder, chili powder and pepper.
I set the meat in the fridge for about a half hr while I soaked the chips and heated up the smoker. I placed it in the smoker at 11am.
I set the heat at 230 and it stayed very consistent. I changed the chips about 8 times. 3 times I used wet chips and the rest I used dry. I used hickory chips. I put a thermometer in the meat and waited for it to get to an internal temp of 160.
I finally reached 160 at around 4:00pm so I covered it with foil to cook it until it reached 200 internally.
It cooked another two hrs and then it was ready to come out and cool. It smelled so amazing!
I drained the juices to pour on later and started to pull apart the meat. It was so tender and just fell apart. I knew it was going to taste as good as it smelled.
After I pulled it apart it was ready for dinner. I couldn't be more happy with the way it turned out. I'm so glad I used the smokers e-course to help me. This was very tasty and I can't wait to smoke brisket and a boston butt this weekend. :yahoo:
I threw a rub together really quick. I do have the recipe for "Jeff's rub" but didn't make it to the store to get all the ingredients. I used kosher salt, paprika, garlic powder, chili powder and pepper.
I set the meat in the fridge for about a half hr while I soaked the chips and heated up the smoker. I placed it in the smoker at 11am.
I set the heat at 230 and it stayed very consistent. I changed the chips about 8 times. 3 times I used wet chips and the rest I used dry. I used hickory chips. I put a thermometer in the meat and waited for it to get to an internal temp of 160.
I finally reached 160 at around 4:00pm so I covered it with foil to cook it until it reached 200 internally.
It cooked another two hrs and then it was ready to come out and cool. It smelled so amazing!
I drained the juices to pour on later and started to pull apart the meat. It was so tender and just fell apart. I knew it was going to taste as good as it smelled.
After I pulled it apart it was ready for dinner. I couldn't be more happy with the way it turned out. I'm so glad I used the smokers e-course to help me. This was very tasty and I can't wait to smoke brisket and a boston butt this weekend. :yahoo:
