My first time smoking

[smokinbrad63]

Hello Everyone;

I've been doing my homework at tackling my first smoking experience. Here's what I have to start with.

5lb pork shoulder with having trimmed the excess fat.

I have injected it with a mixture of apple juice, distilled white vinegar, salt, and some sugar. used the checker board effect while injecting.

My rub consisted of the following brown sugar, chili powder, dry mustard,onion powder, garlic powder, cayenne pepper, kosher salt, and course black pepper. as of now it's wrapped in saran wrap in the fridge.

My plan is to remove the pork shoulder from the fridge wed. morning and bring to room temp. My smoker will have apple wood chips and will be set to 230 degrees. the first 6 hrs I'll smoke or until the piggy turns to 140 internal temp.

My question is in the smoker which is a Masterbuilt 40 in gas smoker. How high from the gas burner should I have the pork.

That's it any other suggestions would be gladly accepted

Thanks Brad

 

[s2k9k]

Well Brad since you injected the pork you need to adhere to the safety rule for injected meats which is 40* to 140* in less than 4 hours. So I would not let it sit around letting it get to room temp, it's not necessary and will prolong the time it is in the danger zone. I would go straight to the smoker out of the fridge, it will heat up just fine.

I would put it right in the middle.

 

[jarjarchef]

Well Brad since you injected the pork you need to adhere to the safety rule for injected meats which is 40* to 140* in less than 4 hours. So I would not let it sit around letting it get to room temp, it's not necessary and will prolong the time it is in the danger zone. I would go straight to the smoker out of the fridge, it will heat up just fine.
I would put it right in the middle.

What he said......

Not a fan of using vinegar in injection marinades. It runs a chance of making the meat mushy. Your looking at a 7-10hr cook, be patcient it will cook at its own pace. Some remove and wrap at 205, I remove and wrap around 190-195 and alow the carry over cooking bring the meat to 205......

The reason for the 40-140 in less than 4hr is because of the possibility of pushing surface bacteria into the meat during injection...

 

[smokinbrad63]

Taking your considerations to mind. I do have experience in the danger zones. I have worked in the restaurant bus. for some years in the prepping aspects.I got the idea from a book I purchased called "Smokin" with Myron Mixon. I'm creating a log on everything I smoke, due to that fact I'm entering the ripe young age of 50 come jan. I will share this that I wish I would have become more intrested in my early years.

Thanks