The Smoking Thread

[bwana]

Turned out pretty good - I think it needs more smokey goodness so I'm ordering a smoke tube.

 

[Vades]

Nice!

 

[bwana]

Nice!

Took longer than anticipated. 5h41 in the traegar to get it up to 70c and then another 2h48 wrapped in the oven to bring it home.

It could have done with a coupe hours in the cooler but I was too hungry by that stage.

 

[Vades]

Took longer than anticipated. 5h41 in the traegar to get it up to 70c and then another 2h48 wrapped in the oven to bring it home.

It could have done with a coupe hours in the cooler but I was too hungry by that stage.

I know that story... each piece of meat is different, sometimes what was predicted to be a quicker cook can take way longer, and vice versa.

For the larger pork cuts like shoulder (Boston butt) I remove the skin so that I get good bark on all sides. The meat doesn't need to be shielded i.mo. as pork is fatty and very forgiving with long cooks. I do spritz though, throughout the cook before wrapping.

 

[bwana]

Second attempt at some [rainy day] pulled pork barbecue.



I'll try to remember photos throughout the cooking process this time.

 

[B-1]

Since I missed the Traeger sale I have to smoke like a Neanderthal on a cheap bullet smoker but we'll make do.

 

[bwana]

Second attempt at some [rainy day] pulled pork barbecue.

View attachment 1940345

I'll try to remember photos throughout the cooking process this time.

Off the Traeger, wrapped, and in the oven for the final push.

 

[B-1]

Time to wrap it up.

 

[Vades]

Off the Traeger, wrapped, and in the oven for the final push.

View attachment 1940423

Time to wrap it up.


View attachment 1940424

Looking good!