First smoke in the GOSM

Discussion in 'Pork' started by sharonazamboni, Jul 5, 2010.

  1. sharonazamboni

    sharonazamboni Fire Starter

    I brought my new smoker to the campground for Independence Day cooking. Made ABTs, a chorizo fatty, potatoes, and a pork picnic for pulled pork.

    I didn't like the pork, thought it was too dry, but others enjoyed it!

    I'd planned to use some drippings, etc. for a finishing sauce, but no drippings, and I forgot other ingredients. It was about 9 lbs, fat side up, smoker mostly at 220-235, with hickory for about 8-10 hrs, all together about 15 hrs. No foiling. Squirted with an improvised juice that probably had too much sugar content. Removed at 197*, rested for an hour or so.

    The picnic was the only thing I could get that wasn't "enhanced". I'll be getting a good butt soon so I can try again. 

    The smoker did a great job holding a low temp, almost too low. [​IMG]

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  2. mnjosh

    mnjosh Fire Starter

    Looks very tasty, I will have to try out those peppers sometime.

    Your ABT picture isn't working.
     
  3. Everything looks fantastic!!! The ABT's look like they came out really well.  I really like the chorizo fatty idea. Do you care to share what was in it?

    Cheers and great job with the Qview!!!

    Johnny K.
     
  4. sqwib

    sqwib Smoking Guru OTBS Member

    Beautiful ABT's, looks like you had a good smoke
     
  5. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Looks like the 1st smoke was a success! I'm digging that chiorzo fatty .... what was that filled with?

    Thanks for sharing your eats! [​IMG]
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Laurel right on this one to. Your first ever smoke looks like you did one jam up job to me too. I too really am likeing that chiorzo fattie I bet that thing was awesome too.  [​IMG]If I can find that button somewhere here.
     
  7. sharonazamboni

    sharonazamboni Fire Starter

    Thanks, all!

    The fatty was chorizo/grass fed hamburger with mushrooms and onions. The cheese was cream cheese and shredded cheddar. Much easier than I expected. I softened the CC, then when I mixed in the cold cheddar, it just came together in a nice glob that I formed into a roll. Glad I used the lean grass-fed because that was some greasy cheap chorizo! I think the mild CC went well with the sausage, too.

    I don't care for chorizo, but I was trying to get my husband to overlook the part about me buying a smoker. It worked! I think he'd be happy if all he got from it was the ABTs  [​IMG]

    Just got a 9 lb butt, can't wait to smoke it this weekend! 
     

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