Everyone,
My second smoke is DONE! and it was a 5.5lb pork shoulder (boneless) with lump charcoal. Overall it was a success.
Below, please find comments and so feel free to criticise and offer directions.
1- I asked the butcher to tie the butt for me, and he used this mesh net around it. I do not think it is a good idea... since it might have limited the bark.
2- Last week for my first Rib trial, I had a hard time lighting up the chimney. Following a suggestion here, I bought these Weber starters and this it started like a charm. Thank you.
3- I rubbed the pork, and put it on at 7 am. With overall temperature going between 225 and 250, I pulled it out at 230pm with a reading of 190 on my Maverick. I left it, as people suggest, in a cooler for 2 hours, wrapped in foil.
4- Overall, I thought it could have used another half hour: there were pockets of pure fat inside that would have rendered.
6- I did not open the lid at all, which might have been a mistake. I thought the outside could use more ``color.''
7- The inside, was good, but some pockets were drier than others (and harder to "pull"). I am not sure that would improve with longer smoking.
8- The bark could have been a bit thicker and darker... that is how I remember it last time I had this.
9- One issue is that I light up the smoker with sort of the minion method, but with charcoal. So, I load it up extra. Today, after 7+ hours without touching it, I still had more than 1/3 of the charcoal in the chamber unused... I wonder whether it is a weather issue (it was 85 deg here all day...). But, I was surprised that it lasted this long (btw, also the water pan was still 1/3 full).
Conclusion: We were spoiled last week with the baby backs which I personally prefer. But, there were pieces that I ate while pulling it (fatty with bark...) that I thought I was daydreaming. The flavor was just perfect. Perfect.
As always, thanks for everything. Next up: brisket.
Here is a picture of the finished product:
https://www.dropbox.com/s/wnskqd9eq95yiqa/2013-08-24 15.40.07.jpg
Finished product
https://www.dropbox.com/s/6kh8un43s8iis7s/2013-08-24 16.00.19.jpg
My second smoke is DONE! and it was a 5.5lb pork shoulder (boneless) with lump charcoal. Overall it was a success.
Below, please find comments and so feel free to criticise and offer directions.
1- I asked the butcher to tie the butt for me, and he used this mesh net around it. I do not think it is a good idea... since it might have limited the bark.
2- Last week for my first Rib trial, I had a hard time lighting up the chimney. Following a suggestion here, I bought these Weber starters and this it started like a charm. Thank you.
3- I rubbed the pork, and put it on at 7 am. With overall temperature going between 225 and 250, I pulled it out at 230pm with a reading of 190 on my Maverick. I left it, as people suggest, in a cooler for 2 hours, wrapped in foil.
4- Overall, I thought it could have used another half hour: there were pockets of pure fat inside that would have rendered.
6- I did not open the lid at all, which might have been a mistake. I thought the outside could use more ``color.''
7- The inside, was good, but some pockets were drier than others (and harder to "pull"). I am not sure that would improve with longer smoking.
8- The bark could have been a bit thicker and darker... that is how I remember it last time I had this.
9- One issue is that I light up the smoker with sort of the minion method, but with charcoal. So, I load it up extra. Today, after 7+ hours without touching it, I still had more than 1/3 of the charcoal in the chamber unused... I wonder whether it is a weather issue (it was 85 deg here all day...). But, I was surprised that it lasted this long (btw, also the water pan was still 1/3 full).
Conclusion: We were spoiled last week with the baby backs which I personally prefer. But, there were pieces that I ate while pulling it (fatty with bark...) that I thought I was daydreaming. The flavor was just perfect. Perfect.
As always, thanks for everything. Next up: brisket.
Here is a picture of the finished product:
https://www.dropbox.com/s/wnskqd9eq95yiqa/2013-08-24 15.40.07.jpg
Finished product
https://www.dropbox.com/s/6kh8un43s8iis7s/2013-08-24 16.00.19.jpg
