We have some friend coming over for dinner tomorrow and wanted to treat them to some smoked pork
. I did a small one last week, 3lb, with some SoFlaQuer's finishing sauce and it was sooo goood! So doing it again this week, only more of it
. I have 12lbs worth in there.
I trimmed out the two larger so they are were more similar in size, around 5lbs each, and tied up the extra trimmed pieces into a two pounder.
Things are still in progress, here are some Q-view updates I took each time I opened to mop, figured why not snap a pic. I didn't start mopping until 2hrs in.
Rubbed and injected night before.
After 2hrs, mopped with apple juice. Internal temps on the larger two around 133, no reading on the smaller.
After 3hrs, mopped with apple juice. Internal temps on the larger two around 143 and the smaller 155
After 4hrs, mopped with the drippings in the catch pan (Combo of apple juice, rub and meat drippings). YUM
! Internal temps on the larger two around 151 and the smaller 157.
After 5 hrs, mopped again with pan drippings. Internal Temps at 153 on the larger and 158 on the smaller.
Will add more as it goes...
.
I trimmed out the two larger so they are were more similar in size, around 5lbs each, and tied up the extra trimmed pieces into a two pounder.
Things are still in progress, here are some Q-view updates I took each time I opened to mop, figured why not snap a pic. I didn't start mopping until 2hrs in.
Rubbed and injected night before.
After 2hrs, mopped with apple juice. Internal temps on the larger two around 133, no reading on the smaller.
After 3hrs, mopped with apple juice. Internal temps on the larger two around 143 and the smaller 155
After 4hrs, mopped with the drippings in the catch pan (Combo of apple juice, rub and meat drippings). YUM
After 5 hrs, mopped again with pan drippings. Internal Temps at 153 on the larger and 158 on the smaller.
Will add more as it goes...