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coloradobillsfan

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Posts posted by coloradobillsfan

  1. I'm a proud owner of a Weber Smokey Mountain myself, and was delighted to see it referred to on this thread. It's about the best home smoking unit you can get for the price - under $150. chris allingham's site, The Virtual Weber Bullet, which BillsFanNC's post referred to is an outstanding web page. Check out their forum; it is an immense barbecue research zone, even for barbecuers who don't own a WSM.

    As for pork, a couple quick pointers... rub yellow mustard on the pork butt (shoulder) to hold the rub in place, allow it to come to room temperature before placing in the smoker, shoot for around 225-250 degrees and use a remote thermometer (polder makes an excellent model), estimate 1 to 1.5 hours per pound of meat, rotate your meat at 'halftimes' ie if cooking for 6 hours then check at 3 hours then 1.5 then 45 mins, etc., i also recommend drizzling apple juice over the butt with a 'mop' each time you check it.

    by the way, if you really want to do it right use wood CHUNKS not chips (and i hope you're using a smoker and not a grill). oak and cherry wood mix is my favorite so far. you don't need to soak chunks and you will get good, solid smoke production that will make all your neighbors within 2 blocks very jealous.

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