So - I have an ECB that I pulled out over the weekend. I've really only used it 8 or 9 times. Most have been just ok with a couple successes (a Thanksgiving turkey most notably). I've done pork butts, and they have turned out ok, but it always takes way longer than 1.5 hrs/lb....
Here was the weekend adventure - did beer can chicken and a pork shoulder:
Brined a couple 5 lb roaster chickens in water, salt, honey, cinnamon and red wine vinegar. Let that soak for 12 hrs and then seasoned it with a basic bbq rub.
Then also rubbed down a 5 lb pork shoulder roast with some paprika, brown sugar, dry mustard, pepper, salt, garlic powder, and a little cayenne pepper.
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Threw the roast on the smoker and then later the beer can chicken (bottom level - hard to see) and later a first attempt at Hasselback potatoes.
in process by pbillie82, on Flickr
This pic is about three hours in on the pork.
Well - things basically took much longer than I expected. I was running between 225 and 250 on the smoker, but after 8 hrs, temp wasnt budging from ~160 on the pork. I've run into this "wall" before and I know it takes a while to get past that point to the 195, but it had been way too long and the race (Bristol) was almost over - so I was getting a little frustrated.
So i finished everything off on the Genesis! Pork only reached 175, but at that point - i said screw it and took it off. Chicken was delicous. Potatoes - not so much - prob not meant for a smoker. Oh well.
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pulled pork by pbillie82, on Flickr
pork didnt really pull that well - i guess it needed to cook longer... I did get the smoke ring - hard to tell on this pic - this is after the best parts being picked over.
Overall - a decent day. The smoker might go into retirement until I can get a better piece of equipment. I think I can get plenty of use out of the new gasser!
Thanks for checking out the adventure! Oh yeah - didnt post pics- but Oberon was the beer of the day!
Here was the weekend adventure - did beer can chicken and a pork shoulder:
Brined a couple 5 lb roaster chickens in water, salt, honey, cinnamon and red wine vinegar. Let that soak for 12 hrs and then seasoned it with a basic bbq rub.
Then also rubbed down a 5 lb pork shoulder roast with some paprika, brown sugar, dry mustard, pepper, salt, garlic powder, and a little cayenne pepper.
Threw the roast on the smoker and then later the beer can chicken (bottom level - hard to see) and later a first attempt at Hasselback potatoes.
in process by pbillie82, on Flickr
This pic is about three hours in on the pork.
Well - things basically took much longer than I expected. I was running between 225 and 250 on the smoker, but after 8 hrs, temp wasnt budging from ~160 on the pork. I've run into this "wall" before and I know it takes a while to get past that point to the 195, but it had been way too long and the race (Bristol) was almost over - so I was getting a little frustrated.
So i finished everything off on the Genesis! Pork only reached 175, but at that point - i said screw it and took it off. Chicken was delicous. Potatoes - not so much - prob not meant for a smoker. Oh well.
pulled pork by pbillie82, on Flickr
pork didnt really pull that well - i guess it needed to cook longer... I did get the smoke ring - hard to tell on this pic - this is after the best parts being picked over.
Overall - a decent day. The smoker might go into retirement until I can get a better piece of equipment. I think I can get plenty of use out of the new gasser!
Thanks for checking out the adventure! Oh yeah - didnt post pics- but Oberon was the beer of the day!
