Hello all. New to smoking and have the 22.5" WSM Smoker and an aging Genesis Grill w/ side burner.
I'm looking to learn whatever I can and get into a local group of backyard bbq/smokers in the area. Any suggestions?
Today I started the smoker with lump charcoal. Maybe 5lbs or so. I added 3 chunks of Mesquite to the coals. Filled the water and put on lunch and dinner.
Images here:
https://photos.google.com/share/AF1QipMninDVYOYTezkSMfmJLLnYqqrGw0CFa6o1HH6g0M8o-dwAAzUM_fEG9mgfhvDJTQ?key=cjZmZ1phaGhobWdiTjdqd3poTnRCWkJ0eHpaWjJR
Photo 1: Pork Shoulder 'Picnic" I trimmed off what I thought was the skin from the fat side. Was I correct to do this? It didn't look like fat. It was tough, thick, and just didn't look right.
Photo 2: My rub. Borrowed from my Uncle who has more experience than I.
Photo 3: My summer reading books. (The non bbq book is written by my college roommate, 2nd book if you are into forensic science, and true crime)
Photo 4: My new baby all set up and ready. Was anyone else disappointed by the assembly 'instructions' in the WSM manual? 2 different types of washer, Should have been better -1 Weber.
Photo 5: The guts of a WSM
Photo 6: My shoulder all rubbed the night before (11PM) after being trimmed. I stored it in this container in the fridge overnight. I also injected with this injection: http://www.bbq-brethren.com/forum/showthread.php?t=130672 but I did cut down on the salt, used about 1/2 the stated amt.
Photo 7: The morning after. I took the rub that fell off or didn't adhere and smashed it back on the shoulder.
Photo 8: BBQ Onion Bombs for lunch. (recipe found later)
Photo 9: All set to sit back and watch, smell, and wait for that delicious meal(s) to come out. (225o with 3 chunks of Mesquite)
Photo 10:Using my Weber digital temp probe through the sidewall.
Photo 11:Initial temp of the Pork 47o.
Photo 12:Onion bombs done. I didn't follow the recipe and probably should have. The ground beef inside was cooked, but the bacon in some parts was not. I should have done as instructed and finished them in the oven.
Photo 13:Recipe for Onion Bombs
Photo 14:Moved the Pork into a roasting pan after about 4 hours. Doused it with some apple juice. Wrapped it up with foil and continued the to cook (w/o smoke) up to 250o or so for another 2 hours
Photo 15:I removed the pork at this stage and took it inside to finish in the oven. I used the temp probe for my oven and set the temp probe to 190o. Oven set to 250o. Baked (covered) for another 2 hours. I stopped when the temp was 180o and let it rest for 10 minutes.
Photo 16: Finished product. Smoke ring evident. Ok?
Overall the flavor was bold but not overpowering. It didn't shred as easily as I expected. Guess those last 10o are important. It did shred, but made very nice slices. Family topped it on a bun with some Sweet Baby Ray's Honey BBQ sauce (the kids like it sweet), I went with Stubs Spicy. I like the heat. Side of baked beans and a salad. Nice dinner for the first smoke of the summer.
Let me know what you think.
I'm looking to learn whatever I can and get into a local group of backyard bbq/smokers in the area. Any suggestions?
Today I started the smoker with lump charcoal. Maybe 5lbs or so. I added 3 chunks of Mesquite to the coals. Filled the water and put on lunch and dinner.
Images here:
https://photos.google.com/share/AF1QipMninDVYOYTezkSMfmJLLnYqqrGw0CFa6o1HH6g0M8o-dwAAzUM_fEG9mgfhvDJTQ?key=cjZmZ1phaGhobWdiTjdqd3poTnRCWkJ0eHpaWjJR
Photo 1: Pork Shoulder 'Picnic" I trimmed off what I thought was the skin from the fat side. Was I correct to do this? It didn't look like fat. It was tough, thick, and just didn't look right.
Photo 2: My rub. Borrowed from my Uncle who has more experience than I.
Photo 3: My summer reading books. (The non bbq book is written by my college roommate, 2nd book if you are into forensic science, and true crime)
Photo 4: My new baby all set up and ready. Was anyone else disappointed by the assembly 'instructions' in the WSM manual? 2 different types of washer, Should have been better -1 Weber.
Photo 5: The guts of a WSM
Photo 6: My shoulder all rubbed the night before (11PM) after being trimmed. I stored it in this container in the fridge overnight. I also injected with this injection: http://www.bbq-brethren.com/forum/showthread.php?t=130672 but I did cut down on the salt, used about 1/2 the stated amt.
Photo 7: The morning after. I took the rub that fell off or didn't adhere and smashed it back on the shoulder.
Photo 8: BBQ Onion Bombs for lunch. (recipe found later)
Photo 9: All set to sit back and watch, smell, and wait for that delicious meal(s) to come out. (225o with 3 chunks of Mesquite)
Photo 10:Using my Weber digital temp probe through the sidewall.
Photo 11:Initial temp of the Pork 47o.
Photo 12:Onion bombs done. I didn't follow the recipe and probably should have. The ground beef inside was cooked, but the bacon in some parts was not. I should have done as instructed and finished them in the oven.
Photo 13:Recipe for Onion Bombs
Photo 14:Moved the Pork into a roasting pan after about 4 hours. Doused it with some apple juice. Wrapped it up with foil and continued the to cook (w/o smoke) up to 250o or so for another 2 hours
Photo 15:I removed the pork at this stage and took it inside to finish in the oven. I used the temp probe for my oven and set the temp probe to 190o. Oven set to 250o. Baked (covered) for another 2 hours. I stopped when the temp was 180o and let it rest for 10 minutes.
Photo 16: Finished product. Smoke ring evident. Ok?
Overall the flavor was bold but not overpowering. It didn't shred as easily as I expected. Guess those last 10o are important. It did shred, but made very nice slices. Family topped it on a bun with some Sweet Baby Ray's Honey BBQ sauce (the kids like it sweet), I went with Stubs Spicy. I like the heat. Side of baked beans and a salad. Nice dinner for the first smoke of the summer.
Let me know what you think.
