I have always enjoyed smoked meat from the Kansas City area of Missouri, pulled pork, brisket, ribs, etc...
I have a GOSM, I purchased it last June/July from Bass Pro Shop - they had a shorter less deep one that was wider with a smaller fire box, and I purchased the taller deeper one that is a bit less wide with a larger fire box.
Since reading this forum, since smoking is more complex than I original thought, I am going to try out Jeff's method by using a big Coffee can instead of the firebox since takes so long to heat up.
I have been trying to master or to a certain extent Pork butts before I start brisket.
Here's where I'm still having trouble.
1. What kind of ingredients to use for an over night marinade - thought I read you can use coca-cola
2. I think I understand the mop part which is like cider vinegar and a juice with maybe some other spices. Also, after the smoking process (the 140degree temp is reached) for time constraints you can wrap it up in foil in this juice mixture -(the mop mixture) and let it finish cooking in the smoker - not sure.
I haven't had time to do very many, the first one I didn't really do correct, but tasted like a pork roast from an oven. Now that I understand the temperatures, the second one came out tender and pullable - but lacked a good smokey flavor.
I marinated that one in italian dressing and used it to mop it a bit, I realized i wasn't using enough wood on that one, but wrapped it in foil after about 5 hours to finish it off in the smoker still, but in foil and with some more italian dressing.
I'm just trying to achieve a tender, delicious tasting, smokey pork sandwhich.
Thanks,
Forsyth
I have a GOSM, I purchased it last June/July from Bass Pro Shop - they had a shorter less deep one that was wider with a smaller fire box, and I purchased the taller deeper one that is a bit less wide with a larger fire box.
Since reading this forum, since smoking is more complex than I original thought, I am going to try out Jeff's method by using a big Coffee can instead of the firebox since takes so long to heat up.
I have been trying to master or to a certain extent Pork butts before I start brisket.
Here's where I'm still having trouble.
1. What kind of ingredients to use for an over night marinade - thought I read you can use coca-cola
2. I think I understand the mop part which is like cider vinegar and a juice with maybe some other spices. Also, after the smoking process (the 140degree temp is reached) for time constraints you can wrap it up in foil in this juice mixture -(the mop mixture) and let it finish cooking in the smoker - not sure.
I haven't had time to do very many, the first one I didn't really do correct, but tasted like a pork roast from an oven. Now that I understand the temperatures, the second one came out tender and pullable - but lacked a good smokey flavor.
I marinated that one in italian dressing and used it to mop it a bit, I realized i wasn't using enough wood on that one, but wrapped it in foil after about 5 hours to finish it off in the smoker still, but in foil and with some more italian dressing.
I'm just trying to achieve a tender, delicious tasting, smokey pork sandwhich.
Thanks,
Forsyth