I bought a 7.5 lb. bone in pork shoulder because I wanted to try to make a pulled pork sandwich with coleslaw...yummy possibly my favorite food.
I have a Brinkman Electric smoker which I have used for fish and Duck breasts. I started the meat which I had cut in half and rubbed at 12PM and put in 4-5 tins of Soaked hickory chips to get smoking.
I pulled the meat out and it was one of the moistest shopulder roasts ever, but It wouldnt pull and didnt have that red ring going very deep in to the meat. The oustside tasted good, and was stringy like I wanted, but overall not the result I was looking for
Please Help!
Will my Brinkman Electric smoker work for this? Do I need water in the pan?
How do I get the smoke to penetrate more deeply?
Do I just need to cook longer to pull?
Thanks
Patohunter
I have a Brinkman Electric smoker which I have used for fish and Duck breasts. I started the meat which I had cut in half and rubbed at 12PM and put in 4-5 tins of Soaked hickory chips to get smoking.
I pulled the meat out and it was one of the moistest shopulder roasts ever, but It wouldnt pull and didnt have that red ring going very deep in to the meat. The oustside tasted good, and was stringy like I wanted, but overall not the result I was looking for
Please Help!
Will my Brinkman Electric smoker work for this? Do I need water in the pan?
How do I get the smoke to penetrate more deeply?
Do I just need to cook longer to pull?
Thanks
Patohunter