- Jan 4, 2011
- 8
- 10
When I went to the grocery store to get the meat they were out of pork tenderloin so I got a pork shoulder instead.
Some comments on my first time.
1) I really wish I had read the article on how to modify the Brinkiman smoker before I tried this.
2) I had a really hard time getting the heat high enough and keeping it high enough. At least I think I did, there is no real temperature guage.
3) I really like the chimney charcoal lighter. I have cooked dutch oven for many years and wish I had made this purchase years ago.
So here is how it turned out
This is after 6 hours in brine and after the dry rub has been applied.
This one is after about 5 hours in the smoker, I just couldn't get it over 136 degrees so I decided to finish it in the oven (is this cheating?)
The finished product - whole
The finished product - cut
In the end the taste was phenominal. Unfortunately I was too sick to eat much of it. My dad loved it and my mom didn't (she doesn't care for the "smokey" flavor.
Any thoughts?
Some comments on my first time.
1) I really wish I had read the article on how to modify the Brinkiman smoker before I tried this.
2) I had a really hard time getting the heat high enough and keeping it high enough. At least I think I did, there is no real temperature guage.
3) I really like the chimney charcoal lighter. I have cooked dutch oven for many years and wish I had made this purchase years ago.
So here is how it turned out
This is after 6 hours in brine and after the dry rub has been applied.
This one is after about 5 hours in the smoker, I just couldn't get it over 136 degrees so I decided to finish it in the oven (is this cheating?)
The finished product - whole
The finished product - cut
In the end the taste was phenominal. Unfortunately I was too sick to eat much of it. My dad loved it and my mom didn't (she doesn't care for the "smokey" flavor.
Any thoughts?
