needing some guidance (hopefully posted in correct spot)

[hammertime-74]

Good evening,
I am planning on smoking a picnic shoulder tomorrow. I am using an electric smoke hollow smoker. I followed the steps that were posted by Bear. I have my rub applied and it is in the fridge covered until morning. My questions are do I use the internal meat probe right away or do I wait a few hours to insert it into the meat? Also when it comes up to temp, what is the next steps ( cover with foil, turn off heat, remove from smoker)? This will be my first attempt at this and don't wanna screw it up. Sorry I cant get pics to upload, but I will work on that to post my progress. Any tips, suggestions or idea are very welcome and appreciated. Thank you in advance.

 

[fullsmoke]

Take your meat out of frig let it set at room temp for 30 mins till smoker is up to temp and smoking you can put prob in right away or later don’t matter One Meat hits IT you looking for pull it off let rest for 30 -40 mins before pulling if you are pulling Meat I would take it to 200 It

 

[gmc2003]

I usually insert the probe after a few hrs.. When you reach your desired temp take it out of the smoker and cover it. If your pulling it then do so when it's at a comfortable temp to handle.

Chris

 

[SmokinAl]

Sounds like the guys have you covered!
Don't forget the finishing sauce.
This is the one a lot of us use.
SoFlaQ’uers finishing sauce

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.

Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juicy pork.

Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!


Good luck!
Al

 

[hammertime-74]

thank you guys for the reply's its on the smoker and I will try and post pics later if I can get them to upload. I appreciate the help !