Smoked pork neck #Qview#

Discussion in 'Pork' started by savupoika, May 25, 2013.

  1. savupoika

    savupoika Smoke Blower

    Smoked 5lb pork neck for 7 hours at 200-230f and pulled around 190f, used applewood for the smoke. I was on a rental cabin so only gasgrill option!

    I got some smoke and nice ring, but the taste of the smoke just isnt the same compared to my 22.5 kettle with briquettes and applewood.
    Smoke is much more milder. I will post pictures tomorrow when i get back home.
    Last edited: May 25, 2013
  2. bear55

    bear55 Master of the Pit

    Looking forward to the pics
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Hope Neck doesn't go up like the other good stuff...

    Yeah, Q-view, I'm in [​IMG]
  4. savupoika

    savupoika Smoke Blower

    Here is the pictures i promised! Sorry for the low-quality i forgot my camera home so old Nokia was the only option this time.

    So i took the neck out of the freezer day before the smoking. You can see that its allmost 3 months past the best-before date[​IMG]

    Looks good to me!

    Then i saw that some of you use Frenchs classis yellow mustard before dry rub so i wanted to try that.

    After that added some diy Kansas city style rub!

    Wrapped in foil for couple of hours.

    Until it was time to smoke it! Bought some cheap termometer, but it seems to be working just fine.

    I left the foil under the pork since the grill isnt mine and wasnt sure how much it would leak out. I only used the burner on the right side where you can see the apple chips which are also inside the foil.

    Launched at 2pm.

    After 3 hours of cooking the temp is allready at 66c/150f. Its starting to drip so i mopped few times every hour.

    I rotated the neck few times every now and then. This pic was taken 6.40pm, allmost 5 hours gone.

    8pm temperature is around 80c/176f.

    And finally at 9pm i took it out at 88c/190f.

    I foiled the meat and waited for around one hour before pulling it.

    Here he is, beauty or beast not sure hoh hoh hoh hoooo.

    It did pull fairly easy imo. There was nice little smoke ring, but could not taste lot of it.

    Quality of these last pictures is pretty bad.

    Plated with bun and coleslaw.

    This was my first time smoking with gas-grill, temp is very easy to keep steady, but i just couldnt get the same taste what im used to get with Weber kettle. Is part of the reason that the smoke didnt came from below the meat ? Applechips and pork were on the same level.

    I would really like to know the reason for this since i just bought my first gas-grill and i will smoke with it for sure.

    That was 7 hours well spend even the smokeflawor didnt live up to my expectations.
  5. looks good.

    Happy smoken.

  6. savupoika

    savupoika Smoke Blower

    Thanks! Just had some tacos with pulled pork.
  7. jp61

    jp61 Master of the Pit SMF Premier Member

    Holy sheep dip batman!!!

    [​IMG]    That sandwich looks like a million bucks!!!
  8. savupoika

    savupoika Smoke Blower

    Thanks! This was my first smoke after christmas, but i will going to smoke lot more now on summer time[​IMG]

    Im still wondering were did the smoke go, is it just because the smoke didnt come from below ?
    Last edited: May 27, 2013
  9. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I know this is an old post now but before I had an actual smoker I used smoking packets on A weber gas grill and it had decent smoker flavor. I put the packets right on the burner cover under the grates so maybe you're idea about the smoke being under the food is right. Also, I feel like certain gas grills have too much ventilation to be used as smokers. The smoke rushes out before it could kiss the food. I do taste the smoke much more with my vertical smoker.
  10. savupoika

    savupoika Smoke Blower

    Thats very true, i noticed this with my own gas grill. Ventialtion should be stuffed atleast some of it, i think its healt hazard to stuff completely so thats a no no.

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