Pork shoulder question

I use 5-6 oz of wood when smoking pork butt. My smoker is on a 6' extension cord at all times, and it works perfectly...cord is same gauge as the smoker's.

Me too Pags, my extension cord is one of those that are recommended for a microwave oven.

I'd recommend not running it on a GFI outlet the first couple of times, some folks have had a problem with the smoker tripping it until the smoker was used. Something about a little moisture around the element that needed drying and one smoke usually helped this....just a thought!

Oh, that PB may be done around 190*, when cooking at 225*.

I am with Pags. 2 to 3 hunks of that wood. Your plan looks good. Pork butt is the easiest meat with the best results to smoke.

Don't forget to keep an eye on your drip pan. That thing will fill up depending on the pan size.

Thanks for the tips! I am a little worried about the drip pan, probably going to attract every coyote for 20 miles (they are my only neighbors). I bet the barn cats get a gut full as well. I seasoned my smoker on a GFCI, and smoked the first batch on it, I should be okay there. Home raised pork, can't wait to try it.

Well the results are in, 13 hours at 225, 2.5 hours at 235. After reading a bit more on this forum, decided NOT to mop, didn't want to lose the heat. Had to leave home for a while in the evening so I was forced to pull the roasts out of the smoker at 192 degrees. Checked with a skewer to make sure they were done, all looked good. Wasn't real sure of my rub and how it would bark, so I was pretty happy when I pulled them out and saw the roasts. Rather than FTC, I went for double foil and putting into a warmed up oven, 100 degrees with heat off when the roasts were put in. Three hours later, pulled the pork. Looked and tasted great! Once pulled, added a little Carolina sauce (Okie's recipe), and I couldn't be happier with the results!!
So,...things I learned as a noob....
1. I started this at 4 AM, thinking it would be ready for a late dinner. In the future, I will start the night before. Though the meat might get done early, it will stay hot a LONG time with FTC (or with my method, kinda cheated). You can pull the pork from the bone right at dinner time.
2. Use apple wood for pork...'nuff said.
3. Go easy on the Carolina sauce if adding to the entire batch. I had two roasts, and once pulled, I sprinkled 6 tablespoons or so on the pulled meat, mixed, did it again, mixed, etc. I think I did this 4 times. Just enough to give it some bite. I think you could over do this very easily. I'm glad I took it slow and easy and didn't put too mmuch on.
4. Make the sauce a couple days early and let it sit in the refrigerator. Let those spices blend at "heat up".
5. The Cookshack ROCKS!!! It was -30F with windchill today,..this smoker is VERY well insulated. Didn't melt the snow that was on it....so I obviously wasn't losing any heat.
Thank you all for your tips and participation in this forum, it is loaded with great info for us newbies!!

Glad it turned out so well. You're going to love the stuff that comes outa that smoker. Glad you shared with us and hope you continue to do so.

That looks perfect. Where do you live with -30 and coyotes? Thanks for sharing that great review. It is nice to know that our 025s can work so well in those harsh conditions.

quote:

Originally posted by grubbie:
So,...things I learned as a noob....
1. I started this at 4 AM, thinking it would be ready for a late dinner. In the future, I will start the night before. Though the meat might get done early, it will stay hot a LONG time with FTC (or with my method, kinda cheated). You can pull the pork from the bone right at dinner time.

5. The Cookshack ROCKS!!! It was -30F with windchill today,..this smoker is VERY well insulated. Didn't melt the snow that was on it....so I obviously wasn't losing any heat.

Yep, that's why we all bought Cookshacks, so we wouldn't have to get up early. For long cooking items, butt, brisket, if I'm cooking for dinner, I'll start the night before at 180* then crank it up to 235* when I get up in the morning. If it's for lunch I'll cook at 235* all the way through. And like you said, wait to pull it til the very end. As for the insulation, as you've seen, no problem smoking in the dead of winter. Been there, done that.

Great looking pork. Making me hungry already.

AndyJ.

I'm smoking in the dead of winter. Brrrrrrr. High is only 48* today. The smoker seems to handle it a lot better than me. Originally from Chi Town, it's amazing after 30+ years out here how one's blood thins.

Agree. The tending all night and up early in the morning didn't sound like fun barbecue to me either. Go Cookshack.

HaHa..... I'll be smoking today, and it's 12*!!!! And, that's Farenhheit...