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Good Eats>New smoker and 1st attempt at pulled pork
tuxpuff 02:11 PM 08-12-2009
Very exciting times over here. My first real smoker...received as a gift. Fired it up this morning for the first time. Holding a very steady 210-230. Pork butt went on at 9am.

Out of the fridge after an overnight with some dry rub. Stubbs sauce not used...just a size gauge. It's kinda smushed from sitting in a large mixing bowl.
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Warming up in the morning sun.
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The beginning
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After 2 hours
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After 4.5 hours
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More pics to follow!
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Darrell 02:13 PM 08-12-2009
Looking good so far. :-)
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markem 02:13 PM 08-12-2009
Oh man, that looks incredible! Pulled pork is one of my faves. Let us know how it turns out. :-)
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Doctorossi 02:15 PM 08-12-2009
Nice lookin' smoker! How many hours you givin' that butt? :-)
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cle_smoker 02:18 PM 08-12-2009
Looking good. Nice smoker as well.
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tuxpuff 02:19 PM 08-12-2009
Originally Posted by Doctorossi:
Nice lookin' smoker! How many hours you givin' that butt? :-)
I was thinking it would be about 12 hours...not very sure since it's my first time. I believe it's about 9lbs of butt.
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Doctorossi 02:26 PM 08-12-2009
A little unsolicited recommendation:

1. Use a sauce that goes light on the tomato.

2. Go light on the sauce.

This will help you taste the smoke nuances.*





*Disclaimer: I know that barbecue philosophy can be an expression of personal identity and a source of pride and I'm not looking to step on any toes. :-)
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tuxpuff 02:32 PM 08-12-2009
Originally Posted by Doctorossi:
A little unsolicited recommendation:

1. Use a sauce that goes light on the tomato.

2. Go light on the sauce.

This will help you taste the smoke nuances.*





*Disclaimer: I know that barbecue philosophy can be an expression of personal identity and a source of pride and I'm not looking to step on any toes. :-)
Thanks...I agree with you on both points :-) I'm more of a fan of vinegar based sauce for pulled pork.
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TheTraveler 02:36 PM 08-12-2009
I would look at this thread just as afternoon hunger pangs set in. :-)

:-) :-)

Those pics caused a loud growl from my stomach which made everyone in the office turn and look. :-)

That's a good lookin' smoker and a good lookin' meal !

Originally Posted by tuxpuff:
Thanks...I agree with you on both points :-) I'm more of a fan of vinegar based sauce for pulled pork.
OH YEAH! Love that vinegar based sauce. Mmmmmmmm.
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tuxpuff 03:25 PM 08-12-2009
7 Hours

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BFallehy 03:30 PM 08-12-2009
:-) That is one good looking butt!

Hope you are enjoying a nice couple of cigars to pass the time.

I can't wait till I have backyard and can get a smoker.
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kelmac07 03:33 PM 08-12-2009
Mmmmmmmmmmmmmm, pulled pork!!! Damn that looks tasty!!
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tuxpuff 03:35 PM 08-12-2009
Originally Posted by BFallehy:
:-) That is one good looking butt!

Hope you are enjoying a nice couple of cigars to pass the time.

I can't wait till I have backyard and can get a smoker.
Been working all day but about to fire up a 07 Party 898 varnished from the winnings I got from the Belmont stakes contest yourchoice threw :-)
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The Poet 03:36 PM 08-12-2009
Lemme know when it's ready. I'm a Tar Heel, so I'm qualified to give you a taste-test. :-)
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Smokin Gator 04:03 PM 08-12-2009
That looks sweet... now stop looking at it!!!! If you get impatient wrap it in foil once it gets to 170 internal. That will speed things up a bit. Either way... take it to 195, let it rest for an hour in a cooler, and pull that bad boy!!!
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Doctorossi 04:10 PM 08-12-2009
Originally Posted by Smokin Gator:
If you get impatient wrap it in foil once it gets to 170 internal.
If you get impatient, watch a movie to distract yourself!

Originally Posted by Smokin Gator:
That will speed things up a bit.
What?! :-)

There's no "speed things up" in barbecue and there's no crying in baseball! :-)
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The Poet 04:12 PM 08-12-2009
Originally Posted by Doctorossi:
What?! :-) There's no "speed things up" in barbecue and there's no crying in baseball! :-)
:-) X 2.
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tuxpuff 04:15 PM 08-12-2009
Originally Posted by Smokin Gator:
That looks sweet... now stop looking at it!!!! If you get impatient wrap it in foil once it gets to 170 internal. That will speed things up a bit. Either way... take it to 195, let it rest for an hour in a cooler, and pull that bad boy!!!
:-) i know I know. But I like looking at it!!! Even if it adds time...now that I have a stogie lit up and it magically rained for once I could sit out here all night :-) It's been 100+ for over 50 days...it's about 85 now because of the rain...heaven on earth!
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Mr B 05:14 PM 08-12-2009
Another little tip is to cut your sauce with a little apple juice and apple cider vinegar to thin it out a little.
Looks super yummy.
Thats my B-Day gift to myself is a new smoker. Have not picked it out yet. I will miss my 11 year old one but the bottom is rotting out and the electric thermostat is shorting out. Man, the old smoker smells sooooo yummy with the years of thick resin built up inside. :-)
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Blindjimme 05:22 PM 08-12-2009
I know what I'm doing on Saturday ( again ! ) Congrats on the new smoker:-)
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