- Jan 13, 2019
- 15
- 2
G'day all,
New to smoking and very glad to have found this forum. It's not a real big thing in Australia though it's picking up traction a bit more. I always wanted a charcoal grill but was bought a gas smoker so I'm making do.
So far I've tried a few things, brisket (turned out a but dry also), sausages, ribs, garlic and a few other things which have turned out nice.
I did a pork but on the weekend for the first time. We had some friends over so i was feeling the pressure to churn out something nice!
I went directly to a butcher who brought out a whole front leg and i told him about how much i wanted. So i got from the top of the shoulder blade down to the joint which was about 7.5 lb. I skinned it at home and left a little fat cap on.
I essentially did a rub, smoked it with hickory and cherry at 275 deg spritzing each hour until it hit the stall. Took it out and wrapped it in foil them back in until it hit 198 deg. It ended earlier than expected so probably spent 3 1/2 hours wrapped in foil inside a cooler.
When i went to pull it it was a little on the dry side and just did not want to pull. Was more the consistency of roast pork. The flavour was still good and everyone enjoyed it in a roll with some slaw but I'm a perfectionist when it comes to food and it's been irking me since.
Any ideas on what I've done wrong?
Cheers all
New to smoking and very glad to have found this forum. It's not a real big thing in Australia though it's picking up traction a bit more. I always wanted a charcoal grill but was bought a gas smoker so I'm making do.
So far I've tried a few things, brisket (turned out a but dry also), sausages, ribs, garlic and a few other things which have turned out nice.
I did a pork but on the weekend for the first time. We had some friends over so i was feeling the pressure to churn out something nice!
I went directly to a butcher who brought out a whole front leg and i told him about how much i wanted. So i got from the top of the shoulder blade down to the joint which was about 7.5 lb. I skinned it at home and left a little fat cap on.
I essentially did a rub, smoked it with hickory and cherry at 275 deg spritzing each hour until it hit the stall. Took it out and wrapped it in foil them back in until it hit 198 deg. It ended earlier than expected so probably spent 3 1/2 hours wrapped in foil inside a cooler.
When i went to pull it it was a little on the dry side and just did not want to pull. Was more the consistency of roast pork. The flavour was still good and everyone enjoyed it in a roll with some slaw but I'm a perfectionist when it comes to food and it's been irking me since.
Any ideas on what I've done wrong?
Cheers all