Alright everyone! I introduced myself a few weeks ago and have been doing some extensive reading and preparing and I'm finally ready to attempt my first smoke.
I wanted to give everyone my planned information and then get any additional advice or suggestions.
Then of course Q-View to follow at the end of the weekend after its been completed :-)
I am using a Master Forge Double Door vertical propane smoker. I've also got a ET-73 thermometer to keep the temperature of the chamber and of the meat. *Not quite sure how to mount it yet, but will know by that time) I'm planning on going and purchasing a small to medium sized Bone In Pork Butt, hopefully approximately 5-6 pounds.
I've purchased Jeff's Rub Recipe after the many rave reviews from the various people on the website. I'm planning on rubbing the butt the night before using a light layer of yellow mustard and Jeff's Rub. I'm going to wrap it in plastic wrap and inject the butt with apple juice, kosher salt, and a little [color= rgb(24, 24, 24)]Worcestershire. I will leave it in the fridge overnight.[/color]
I know that the cooking times will depend highly on the meat, but gauging roughly 8-9 hours depending on the size of the Butt and the temperament of the meat. I'm planning on attempting to keep the smoker around 230 degrees if possible. This will be my first smoke, but hopefully being propane will assist in the regulating of the temperature. I'm planning on using Hickory wood chips. I don't have any chucks available; but have a large amount of chips for hickory, apple, cherry, mesquite, and alder woods. Any suggestions on other combination woods or methods to ensure the temperature is regulated correctly is appreciated (nervous about overcooking)
After it gets to 100 degrees, it looks like I should spritz it with an apple juice/morgans. I planning on double wrapping it in foil at around 165 degrees and and spritz it inside the foil with a combination of apple juice and capt. morgan. and place back in the smoker until about 200 degrees. I will take it out at 200, and place into a cooler with towels to let it rest.
After resting for an hour, pulling the pork and then adding SoFlaQuer's finishing sauce on top.
I know that's a lot of information, but I really want to make sure that I get this right as my first shot :-) Any and all comments, suggestions, and recommendations would be most appreciated!
Chris
I wanted to give everyone my planned information and then get any additional advice or suggestions.
Then of course Q-View to follow at the end of the weekend after its been completed :-)
I am using a Master Forge Double Door vertical propane smoker. I've also got a ET-73 thermometer to keep the temperature of the chamber and of the meat. *Not quite sure how to mount it yet, but will know by that time) I'm planning on going and purchasing a small to medium sized Bone In Pork Butt, hopefully approximately 5-6 pounds.
I've purchased Jeff's Rub Recipe after the many rave reviews from the various people on the website. I'm planning on rubbing the butt the night before using a light layer of yellow mustard and Jeff's Rub. I'm going to wrap it in plastic wrap and inject the butt with apple juice, kosher salt, and a little [color= rgb(24, 24, 24)]Worcestershire. I will leave it in the fridge overnight.[/color]
I know that the cooking times will depend highly on the meat, but gauging roughly 8-9 hours depending on the size of the Butt and the temperament of the meat. I'm planning on attempting to keep the smoker around 230 degrees if possible. This will be my first smoke, but hopefully being propane will assist in the regulating of the temperature. I'm planning on using Hickory wood chips. I don't have any chucks available; but have a large amount of chips for hickory, apple, cherry, mesquite, and alder woods. Any suggestions on other combination woods or methods to ensure the temperature is regulated correctly is appreciated (nervous about overcooking)
After it gets to 100 degrees, it looks like I should spritz it with an apple juice/morgans. I planning on double wrapping it in foil at around 165 degrees and and spritz it inside the foil with a combination of apple juice and capt. morgan. and place back in the smoker until about 200 degrees. I will take it out at 200, and place into a cooler with towels to let it rest.
After resting for an hour, pulling the pork and then adding SoFlaQuer's finishing sauce on top.
I know that's a lot of information, but I really want to make sure that I get this right as my first shot :-) Any and all comments, suggestions, and recommendations would be most appreciated!
Chris
