Patrick Balint
New member
Did some pork yesterday. I did a picnic, because I was in a bind as to my options for stores, and that's all that was available. Started out about 11 lbs, after trimming got down to about 8.5
Here's a pic after trimming and rub added:
Up and running!
7 hours in, bark starting to form. After this picture was taken, it got about 3 more hours on the smoker before it was at 190 and had a good solid bark all around.
And, the final result. Flash from the camera makes it look a little whiter than it was, but the meat had a great color, the bark was perfect, and it had a nice small smoke ring at the top of the flesh. The bone literally just pulled right out.
All in all, it was a huge success. Everyone loved it, and commented how it was just as good as stuff they've had at restaurants (don't care if it's the truth or not, it makes a novice cook feel good!). I had a little trouble at the beginning getting the temps up, but once I fixed that, it held from 225-250 perfectly all 10 hours, and the result was excellent. Can't wait to try something else!
Here's a pic after trimming and rub added:
Up and running!
7 hours in, bark starting to form. After this picture was taken, it got about 3 more hours on the smoker before it was at 190 and had a good solid bark all around.
And, the final result. Flash from the camera makes it look a little whiter than it was, but the meat had a great color, the bark was perfect, and it had a nice small smoke ring at the top of the flesh. The bone literally just pulled right out.
All in all, it was a huge success. Everyone loved it, and commented how it was just as good as stuff they've had at restaurants (don't care if it's the truth or not, it makes a novice cook feel good!). I had a little trouble at the beginning getting the temps up, but once I fixed that, it held from 225-250 perfectly all 10 hours, and the result was excellent. Can't wait to try something else!
