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Thread: First Smoke of Spring

  1. #1
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    265

    Default First Smoke of Spring

    Have a 8lb shoulder going into the smoker tonight. Trying something new. Injected it with apple infused bourbon.



    Rubbed with yellow mustard and applied the rub.



    Going to let it warnup a bit before putting into the smoker.
    Attached Thumbnails Attached Thumbnails apple bourbon pork shoulder Sodaking27.jpg   apple bourbon pork shoulder Sodaking271.jpg  

  2. #2
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    265

    Default

    Into the smoker at 10:30. Loaded 3.5 oz of peach wood into the smoke box. Set temp to 225.



    See ya in the morning.

  3. #3
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    629

    Default

    Looking good, Soda!!
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  4. #4
    Join Date
    Nov 2013
    Posts
    70

    Default

    Awesome Smoke! Wow, what a clean smoker too! How often to you take it back to that condition and what method did you use?
    1500CXLD, Amerique, PG1000, Tappecue, Thermopen
    Good Meat deserves a REST!
    It's done when it's done and
    If you're happy with the results, that's ALL that matters

  5. #5
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    265

    Default

    Quote Originally Posted by EFGM View Post
    Awesome Smoke! Wow, what a clean smoker too! How often to you take it back to that condition and what method did you use?
    I run the racks and the side rails through the dishwasher quite often. That's the first major clean I've done since I purchased it to the interior. Believe it or not the Awesome Cleaner from the dollar store works wonders on removing the greese and film.
    Just don't get it near the lettering by the thermostat knob. After cleaning with the Awesome cleaner. I throughly wiped down the entire smoker with warn water and dish detergent. I then went through the reseasoning process.

  6. #6
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    265

    Default

    Click image for larger version. 

Name:	apple bourbon pork shoulder Sodaking27.jpg 
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ID:	592After 17 hours internal temp at 195..

    Now time to double wrap with aluminum foil, wrap in towels and place in the cooler to rest. Of course I had to take a taste for quality control.

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