- Sep 14, 2007
- 81
- 10
This is how I did my very first Pork Butt in a brand new GOSM with the wonderful help from all the great people on SMF.
I decided to document the process in the hopes it may help others who may be considering learning some of the finer points of smoking.
--------------------------------------------
Here are some of the links that will be helpful along the way.
Dutch's sticky on GOSM mods:
http://www.smokingmeatforums.com/for...seasoning+gosm
Big-Fokker's question on seasoning the GOSM: http://www.smokingmeatforums.com/for...seasoning+gosm
GOSM Guide on WYNTK: http://www.wyntk.us/food/gosm-propan...al-guide.shtml
Meowey's awesome Basic Pulled Pork Smoke Thread:
http://www.smokingmeatforums.com/for...ead.php?t=8111
Jeff's aka SoFlaQuer's amazing finishing sauce:
http://www.smokingmeatforums.com/for...read.php?t=487
--------------------------------------------
______________________________________
10:00am
Brand new smoker, washed, seasoned and ready to go!
______________________________________
10:35am
My first pork butt! .. and pupper his hoping its going to be his first pork butt too..
*There is a stage I have skipped. It's the secret rub stage. Traditionally, I keep the meat in a rub for 24 hours prior to smoking. Unfortunatly, I did not have time so I had to rub the meat just before the smoke. There are some very good rub's on SMF, so do a search and find the one you like. I'm personally working on my own 'secret' rub, so I'll save that post for later.
______________________________________
10:40am
We did not have a coffee can, so I made due with a soup can.. I have since cut it down and placed it so it faces straight up.
______________________________________
2:30pm
4 hours into the smoke. I have been getting what I think is TSB. My ECB used to 'puff' out smoke. The GOSM seems to drizzle out smoke. Three chunks of Mesquite sofar, and a few sprays of cider/rum to promote bark. The meat is 125 right now.
______________________________________
7:00pm
Here are the latest smoke stats:
Time in smoke = 8.5 hrs
Smoker temp = 225
Butt temp = 157
Beer Count = 4 and rising.
______________________________________
8:00 PM
Pork butt at 159 now sprayed with a good amount of cider/rum and wrapped in foil. Probe easily sunk into the meat.
Cook time sofar: 9.5 hours
Outside temp went from 75 to 50. The smoker interior temp went from 235'ish to 215'ish. The meat actually went down from 159 to 157 after wrapping it 30 minutes ago. I'm adjusting the burner slightly (instead of Low, going to 1/3 of the way to medium past Low). I am not doing this to heat the meat quicker (which is a big no,no). I am hoping to get the smoker back to 235 and compensate for the lower outside temp.
______________________________________
Midnight
Cook time 13.5 hours
The butt hit 195 and I pulled it out and let it sit in foil for 20 minutes.
______________________________________
The meat has pulled away from the bone 1/2 inch.
The smoke ring seems pretty deep. I would say 1/2 an inch. The bark is a little light and a good reason for more practice!
I used 8 big chunks of mesquite for the smoke. There was not a lot of smoke. Most of the time I had a thin veil of almost invisible smoke. Additionally, the meat did not taste as smoked as I was used to. My previous smokes were on a ECB with a lot of puffy smoke so I have become used to a very smoke rich flavor. However, when one of my guests tasted the pork, they first said.. 'Oh my god.. this is good'.. followed with, 'Wow, usually the meat I get has too much smoke, this is perfect'.
You all can be the judge on that one.
______________________________________
The pork easily breaks apart at the squeeze of a finger. This is easily the most tender meat I have ever produced.
A few moments later:
The pork has been shredded and seasoned with the finishing sauce.
So we are clear, the finishing sauce took the flavor of the pork over the top! The whole thing is now wrapped in foil just waiting for some hungry people to come along
...
______________________________________
A great deal of thanks should go out to the people here on the forum for their vast knowledge of smoking, as well as their desire to share it with the rest of us!
Thank you SMF!
All the very best regards,
MC
Happy Smoking!!!
__
I decided to document the process in the hopes it may help others who may be considering learning some of the finer points of smoking.
--------------------------------------------
Here are some of the links that will be helpful along the way.
Dutch's sticky on GOSM mods:
http://www.smokingmeatforums.com/for...seasoning+gosm
Big-Fokker's question on seasoning the GOSM: http://www.smokingmeatforums.com/for...seasoning+gosm
GOSM Guide on WYNTK: http://www.wyntk.us/food/gosm-propan...al-guide.shtml
Meowey's awesome Basic Pulled Pork Smoke Thread:
http://www.smokingmeatforums.com/for...ead.php?t=8111
Jeff's aka SoFlaQuer's amazing finishing sauce:
http://www.smokingmeatforums.com/for...read.php?t=487
--------------------------------------------
______________________________________
10:00am
Brand new smoker, washed, seasoned and ready to go!
______________________________________
10:35am
My first pork butt! .. and pupper his hoping its going to be his first pork butt too..
*There is a stage I have skipped. It's the secret rub stage. Traditionally, I keep the meat in a rub for 24 hours prior to smoking. Unfortunatly, I did not have time so I had to rub the meat just before the smoke. There are some very good rub's on SMF, so do a search and find the one you like. I'm personally working on my own 'secret' rub, so I'll save that post for later.
______________________________________
10:40am
We did not have a coffee can, so I made due with a soup can.. I have since cut it down and placed it so it faces straight up.
______________________________________
2:30pm
4 hours into the smoke. I have been getting what I think is TSB. My ECB used to 'puff' out smoke. The GOSM seems to drizzle out smoke. Three chunks of Mesquite sofar, and a few sprays of cider/rum to promote bark. The meat is 125 right now.
______________________________________
7:00pm
Here are the latest smoke stats:
Time in smoke = 8.5 hrs
Smoker temp = 225
Butt temp = 157
Beer Count = 4 and rising.
______________________________________
8:00 PM
Pork butt at 159 now sprayed with a good amount of cider/rum and wrapped in foil. Probe easily sunk into the meat.
Cook time sofar: 9.5 hours
Outside temp went from 75 to 50. The smoker interior temp went from 235'ish to 215'ish. The meat actually went down from 159 to 157 after wrapping it 30 minutes ago. I'm adjusting the burner slightly (instead of Low, going to 1/3 of the way to medium past Low). I am not doing this to heat the meat quicker (which is a big no,no). I am hoping to get the smoker back to 235 and compensate for the lower outside temp.
______________________________________
Midnight
Cook time 13.5 hours
The butt hit 195 and I pulled it out and let it sit in foil for 20 minutes.
______________________________________
The meat has pulled away from the bone 1/2 inch.
The smoke ring seems pretty deep. I would say 1/2 an inch. The bark is a little light and a good reason for more practice!
I used 8 big chunks of mesquite for the smoke. There was not a lot of smoke. Most of the time I had a thin veil of almost invisible smoke. Additionally, the meat did not taste as smoked as I was used to. My previous smokes were on a ECB with a lot of puffy smoke so I have become used to a very smoke rich flavor. However, when one of my guests tasted the pork, they first said.. 'Oh my god.. this is good'.. followed with, 'Wow, usually the meat I get has too much smoke, this is perfect'.
You all can be the judge on that one.
______________________________________
The pork easily breaks apart at the squeeze of a finger. This is easily the most tender meat I have ever produced.
A few moments later:
The pork has been shredded and seasoned with the finishing sauce.
So we are clear, the finishing sauce took the flavor of the pork over the top! The whole thing is now wrapped in foil just waiting for some hungry people to come along
______________________________________
A great deal of thanks should go out to the people here on the forum for their vast knowledge of smoking, as well as their desire to share it with the rest of us!
Thank you SMF!
All the very best regards,
MC
Happy Smoking!!!
__