Wow, that's not too shabby at all. I may have to jump on that, thanks!For people looking to get into smoking inexpensively ACE Hardware has the 30" Materbuilt electric smoker on sale $130 with free cover and rib/sausage rack. I have the 40" Materbuilt that I use when I don't have time to fire up my big offset smoker and tend to it all day. It turns out quality bbq and is set it and forget it with digital remote control. I can also cold smoke on it and it works great for jerky and salmon which I use a cooler temp.
I've seen @Mossome I think it was talk about cover the cooked meat in foil and a towel then tossing the whole thing in a cooler for an hour or more. I'll double check that and see what the collective says.At 225 it will take about 12 hours. You should do the foil, towel, cooler method when finished. If you don't know it, Google it up.
Happy smoking, how's the AVO XO!
I always do that with brisket, but not always with pork shoulder. I do however cover it in foil at 150 degrees to help it get through the stall. Visit amazingribs.com, they have the best tips on smoking meats.I've seen @Mossome I think it was talk about cover the cooked meat in foil and a towel then tossing the whole thing in a cooler for an hour or more.
I've been reading that site a lot LOL This is starting to become... an extreme interest hahaFigure roughly an hour per pound. Don't cook by time though. Cook at whatever temp you want between 220 and 275. It's done at 190 degrees.
I always do that with brisket, but not always with pork shoulder. I do however cover it in foil at 150 degrees to help it get through the stall. Visit amazingribs.com, they have the best tips on smoking meats.
This. Or take the foil off at 185 to develop a better crust, if you like that.Pork butt wrap in foil with a little bit of apple juice at 155° and then pull off of smoker at 190-195° and wrap in towels and put in cooler for an hour. It will be perfect.
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I tried something similar to that and really liked it too. I think Alton Brown gave me the idea of using pickle juice. Any mustard sauce really goes well with pork.Yep, you can go two hours and it's still really hot.
Think the XO needs some time to mellow out. I have some original churchills that are fantastic rott.
I would do my first during the day. I make 16-20 lbs at the beginning of summer and we have it like 8 times, freeze extra with a little BBQ sauce or the freeze will dry it out.
Best sauce for me is pickle juice, yellow mustard and red pepper, weird but it rocks, put on as you make the sandwich. The rest of the family does BBQ sauce.
Hot vinegar sauce
1 1/2 cups cider vinegar
1/2 cup hot water
1/2 cup brown sugar
1 tbsp catsup
1 tbsp salt
1 tsp cayenne
2 tsp ancho chili powder
Combine vinegar, hot water, and brown sugar. Whisk until sugar dissolves. Whisk in the remaining ingredients, and park in the fridge overnight so all the flavors combine.
This is my favorite way to dress a pulled pork sandwich. Douse it with this, put some slaw on top. Oh man!
I agee, but a crust should have formed by 185°. That's why I love these threads. So many different techniques. Find what works for you. Smoking bbq is a great hobby. Great info.This. Or take the foil off at 185 to develop a better crust, if you like that.