British BBQ Society Forums

Hi
You are cooking in a very small area, carefull you don't oversmoke!
Soaking the chips will prolong the smoke.
Si

Thanks both, I'll hopefully be able to find tune the smoking for next time. What are the thoughts on soaking chunks? The chunks did a lot better, but still burnt up. I'll see how this is in relation to the smoke penetration and taste.

The bigger the piece, the less of a point there is to soaking the wood. I cut chunks from logs, about the size of my fist or slightly smaller, and there is just no point soaking them.

As I understand it, and as always am happy to be proved wrong if someone can correct me, the aim is to have a steady wisp-to-a-chug of smoke going steadily throughout the smoke, in particular the first 2-6 hours. Too much in one go will give the bark a bitter taste, but not penetrate the meat sufficiently.

Well I'd say I was satisfied for a first time I think. Foiled at 73C, removed at 92C and rested for ~45mins. It was lovely and soft. There was no discernable smoke ring though. A lot of smokey flavour, without having a reference point I can't say whether it is the right kind of smoke flavour. It was very enjoyable anyway. Served slices with rolls, coleslaw and bbq sauce (all three homemade) with some smoked/roasted tomato halves.

I think I need to refine the smoke production, to have a more consistant (but probably lighter) smoke and see how that affects things. I definitely need a leave in probe (or twin, meat/smoker) probe. I was aware that I shouldn't be lifting the lid but needed to keep an eye on the temperature given it was a first time I wasn't sure how it'd behave. A probe will make life a lot easier. £60 is quite a bit for the maverick 732, am I better going for that straight off rather than messing around with cheaper ones and eventually ending up buying that anyway? Can see it being a useful tool in general, as the themapen is.

What are people's suggestions on left overs? I sliced the remaining meat last night and let it cool before putting in a tupperware and in the fridge. I've just had a sandwich and it still tastes good but is now a bit dry. Would I be better pulling the remains and then reheating them with a little water in the microwave before eating?

Cheers all.

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Hi Eric

Congrats on your first smoke! WRT the smokey flavour, the point of reference should be what you like

Couple of pointers, first off, always, always go to 200F or further with pork shoulder if you want it to be tender enough to pull. Any less and the collagen doesn't break down enough to allow the meat to fall apart. It looks to me like the lower half of your joint was ready to pull but the top half needed longer. I've gone as far as 212F before (accidentally) and it was the best pulled pork I've ever made.

Smoke ring - whilst pleasant, and a good sign the smoke has penetrated the meat well, it isn't everything and the proof is in the eating! It does make me wonder whether charcoal aids the process of creating the smoke ring at all?

Leftovers - if you chuck it in a pan with some thin sauce (like NC vinegar sauce) you might be able to get it to the point of being able to pull. If you don't have / like the NC sauce, a little apple juice or cider works well too.

Some ideas for pulled pork leftovers (no good for slices though):

-Top pizzas off with it (best added hot post-cooking)
-Plate of pork with mac n cheese
-Baked potato topping with beans
-Yet more sandwiches

Finally, you mentioned probes. If you are gonna get into this, you essentially have a couple of options - buy a cheapo probe for about £20, and struggle along, or splash £40 (amazon) on a Maverick. Being able to monitor the temps, indoors, without touching the smoker, makes smoking more pleasant, easier, reduces cook times and gives better end results. Well worth it if you ask me.

Which good probe is 40 quid? I can only see maverick 732 at about 60. Is that the one or is there another?

Cheers

PS left overs made a good few days of sandwiches

Check out the members sale page: viewtopic.php?f=15&t=4277

I'm sorry Eric, I've misled you unintentionally! The wife reminded me the other day that yes, my maverick did cost me £60. However, you will *not* regret it, it revolutionised the way I cook bbq!

Also - £35 for an ET732 with an oldskool maverick thrown in - absolute bargain, bite his hand off. Replacement probes can be had for cheap if needs be.

Eric wrote:There was no discernable smoke ring though

If you're cooking using an electric smoker and want a smoker ring add a couple of briquettes with your wood as the nitrates in the charcoal help you produce the smoke ring.