The First Smoke

[Big Fletch 111]

Ten hours resting just put on four hours



So I just finished up my first smoke. Other than learning just how closely I need to keep an eye on the temp, it was a success. The pork shoulder, removed from smoker at 201 degrees internally, is resting quietly waiting for to be pulled. Here are some lessons learned.

1. What I thought was enough wood, wasn’t.
2. Controlling the temp is not as easy as some make it look.
3. Watching that first bark materialize is a proud moment.

Sorry about the pics being out of order.

 

[jaxgatorz]

Looks great from here !!

 

[Big Fletch 111]

Thanks guys

 

[GaryHibbert]

Congrats on your first smoke. Looks good from here, but be sure to post some pics of the pulled pork.
POINT for a great first try.
Gary