Mar 7, 2016 20:08:19 GMT BT said:
Is this fully smoked? Or smoked and part cooked or something? I have quite a large smoker but am still struggling a little bit to master the art.
What are you trying to cook?
The easiest thing to smoke is pork shoulder( butt).
A dry smoke - make your rub and massage it well into the meat. Simple rub i use is :-
1/4 cup brown sugar
1/4 cup sweet paprika
1/4 cup salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil
Wrap it in cling film and stick it in the fridge overnight.
Get your smoker up to about 230f and put it in fat side down for about 2 hours.
Flip it over after the two hours and then just keep it nicely ticking over until the internal temperature reaches 190-195f. Don't worry if you get to around 160 internal temperature, this is quite normal and is the sort of plateau. Have another couple of beers and it will start to rise again!
Or, when it gets to 160f take it out and tent the butt using tin foil and add a pint of apple juice ( or cider!). This will get it to the 195 internal temp and means that you can have a nice moist juice when you shred the pork. Get yourself some bear claw shredders they are awesome!
If you are struggling it could be that you need to give it more time. What are the problems you are experiencing?
Brisket is a different cook, my favourite, and have a good recipe for that if you need it. Chicken is another good one.
The best bit about smoking is that it takes ages so a good excuse to sit and talk and drink and avoid any of that other kitchen duty!.
P.