gonna need help

Discussion in 'Roll Call' started by gregroyer, Jun 8, 2009.

  1. gregroyer

    gregroyer Newbie

    new guy here from michigan, i dont smoke alot so this is all new to me I have a electric charbroil wet smoker wit the two racks ive done well with it so far but i need help
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Welcome Greg! Sorry to say, I don't run any electric smokers myself. Have you looked into the forums or other resources here on SMF yet? Lots of info available if you start looking around. Try an advanced search (top/right of the forum page) to get started and it will show threads containing your search words.

    Again, welcome to the forum!

  3. countrysmoked

    countrysmoked Smoke Blower

    What do you need help with? Post your questions and the great people here will get in answered for you. Welcome aboard.
  4. gregroyer

    gregroyer Newbie

    I have a char broil electric smoker its the tall one that has two racks int it one on top of the other with the water pan in the bottom, I have never done two pork shoulders in it at all i have two smoke two ten pound shoulders for this saturday my question is will i have rotate the meat from top to bottom and will i have to increase the cook time Im new at this and need all the hot tips i can get thanks Greg Battle Creek Mi
  5. fire it up

    fire it up Smoking Guru OTBS Member

    Cook time will remain the same.
    Make sure that the butts have at least a little space 1/4" betwen them to allow for proper heat and smoke flow.
    You would only need to rotate the meat if one part of the smoker seems to cook a lot hotter than the other, but if it seems rather well regulated you will be fine.
    Wrap your butts in foil (double wrapped is best) at 160-165, bring to 205 and pull from the heat. Wrap in a towel and put in a cooler (or oven) for at least an hour but I have had them set for over 6 hours and was still well above the danger zone.
    Take out, pull it and add some of SoFlaQuers finishing sauce for an extra bit of goodness.

    Good luck!

    oops, didn't realize this was in Roll Call, so a belated welcome to the site Greg.
  6. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF, Greg. Glad you joined us.
  7. desertlites

    desertlites Master of the Pit OTBS Member

    what fired up says-look in the pork section-will learn lots.welcome to SMF.
  8. gregroyer

    gregroyer Newbie

    thank you for the tip Greg
  9. countrysmoked

    countrysmoked Smoke Blower

    fire it up hit the nail on the head for you by the sounds of it. I use hickory or apple for shoulders but that is a matter of taste. If you can get the shoulders on the top shelf put some beans on under them here is a link to Dutch's
    http://www.smokingmeatforums.com/for...ad.php?t=50945 they are awesome. Look around here and you will find all sorts of good ideas. Remember to cook to temp not time and foiling with some apple juice or beer (taste) at 165 degrees then going to 205 degrees and then letting rest in cooler for at least an hour and you should be good.
  10. gregroyer

    gregroyer Newbie

    should i wrap them both in the foil i did one a month ago no wrap and it took for ever to get it to temp thanks greg
  11. fire it up

    fire it up Smoking Guru OTBS Member

    I would wrap them both. Not only does it steam/baste/make a little piece of heavenly goodness but also the foil absorbs and holds the heat much better and it seems to come up to temp fairly quick.
    Last butts I did, 7 and 8# only took a total of 6 hours, including wrap time.
    This is a bit abnormal but it just goes to show you never know. Hit the plateau for a whole 10 minutes...[​IMG]
  12. jjrokkett

    jjrokkett Meat Mopper

    Welcome aboard Greg - Sounds like your getting some good advice already!
  13. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF Greg!!
  14. gregroyer

    gregroyer Newbie

    thanks im a modern day rookie at this but i did a 10 lb shoulder about three weeks ago and it took18 hrs for it to get to a safe temp, the night air here sucks cause it drops down in the 30 and 40's so its hard to keep a good constant temp' i didnt wrap the meat in foil i just put a dry rub on it and filled the water pan with apple juice and let it rip, it turned out pretty good does wrapping the meat take away from the smoke flavor getting to it

Share This Page