Newbie in Vegas

Discussion in 'Roll Call' started by frank621, Jul 24, 2008.

  1. So i got the cheap brinkman electric (red) smoker for a bday gift. i wanted one and this seamed like the best bang for the buck. I smoked my first pork shoulder last night and it was not a great success. It was a 5lb, bone in from the grocery store. I rubbed it overnight. I put it in my smoker with hickory chips and chunks. i left it for 5 hours using the typical 1 hour per pound. it was at 155 degress so i left it, finally after 6 hours it got up to 160 degrees. i was surprised that it wouldnt budge past 160 after 6 hours. i took it off because it look so pretty and i didnt want to over cook it (again, my first time...) the meat was completly cooked but very tough. it took me about 20-30 just to pull about 1/2 of it because it was so tough.
    did i in fact over cook it, or was it not cooked enough because of how tough it was? i think i may need a new or better calibrated thermometer too...
  2. garyt

    garyt Smoking Fanatic

    Always go by meat internal temp, should have been about 190 for pulling and then let it rest for 30 min. before pulling,
  3. ibsmoking

    ibsmoking Smoke Blower

    Welcome Frank to SMF great place and a lot of info. so don't give up. There a lot of theads that will take you step by step for your next should or butt or what ever.

    I take my butt to 165 then foil and then up to 200 then let it rest by wrapping in towles and putting it in a cooler for 1 hr. then pull.
  4. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    welcome Frank.
  5. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    What you were dealing with was the plateau. This is where the internal temps stall and the connective tissues break down and the pork becomes tender. Depending on the age of the pork, the plateau you experience can be as short as a couple of hours or as long as 7 or 8 hours.

    As a general rule, plan for 1 1/2 hours per pound, better yet cook to an internal temp target instead of by time. 190-195* for slicing, 200-205* for pulling. Remember that Que ain't done by the clock, que is done when it's done.
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Frank welcome to SMF glad you decided to join us. Congrats on the new smoker. As was mentioned the internal temp needs to be higher heres a link to check

    That should get you on the right track. You will find lots of good info and recipes here. Have fun and happy smoking
  7. daboys

    daboys Smoking Fanatic OTBS Member SMF Premier Member

    Welcome to smf Frank. Trust me, your food will get much better. You found the right place to learn how it's done right.
  8. wow, thanks everyone!! didnt think i would get that many responses so quick!! so it appears i didnt cook long enough. do you guys have a thermometer of choice? digital? leave in the entire time?
  9. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    Greetings Frank from So Cal!
    We are driving in on Friday nite staying at the Mandolay Bay for the Toby Keith concert on Sat night, it like eleventy there now right?? lol!
    I use an instant read thermo for the meat, 6 bucks at the grocery store. My digi is from bbq galore, like 15 bucks I think?
    Try again, you will love it also check out the mods you need to make to your new toy...lots of threads in here for that too!
  10. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF. Sounds like it just wasn't cooked enough. Invest in a good meat therm and calibrate it in boiling water or ice water before using it. Dutch has words of wisdom.

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