Great recipe and tips. I've been smoking pork for many years and your way is about the same as mine except I like to use my own favorite rub. As you said, keeping the temps low and being mindful of them is the key. Cheers
Excellent video. Gonna try my first pulled pork this weekend, and this video is gonna be my guide. :D I have a Masterbuilt 30" also, but without the window. Hopefully mine turns out well... Thanks for the instruction! Easy to follow!
Good Luck with the pulled pork this weekend. When I bought my smoker I only wanted the model with the window. After I used it one time I realized that the window makes no difference. You can't see in it anyway. Once the smoke starts rolling you dont see anything except the smoke and once you've had the smoker awhile all you see is the residue buildup on the glass. I have tried several times to clean it and the work I would have to put in to get it clear is not worth the small amount of time it stays clean.
I decided to buy the 30" without the window. You can't see anything through the smoke and the window gets dirty fast so its worthless for looking at the food inside. I also felt that it the door is better insulated without a window.
Btw this was loved by everyone that ate it for our Fourth of July celebration. God bless America! We kept a bottle of bbq sauce beside it for anyone that wanted to add it.
You have a good handle on this, but the reason that your smoke from the cold smoker accessory is leaking outside is because your chimney vent is too restricted. If you open the top vent up, all of the smoke will go inside and Bob’s your uncle!! You should also put the drip tray a level below the meat, results in juice-grabbing still but allows the smoke to circulate all around the meat, which is your intent.
Ill have to try the vent open more and see if it makes a difference. I know it leaks some because it is not as level a sit should be. I move it sometimes and I need to adjust the leg lengths to align it better. Thanks for the input.
A 4 pounder may be right at 8 hours but the 8-9 pounder you have is going to take at least 12 to 14 hours. 1 1/2 per pound then wrap in foil for another hour. You want that bark.
Good Point, The pork seems to get stuck at a temperature of 165-175 and this is why I wrap it with the aluminum foil. It helps keep the heat in. At 190 the meat falls apart and the bone comes out with no trouble
I cook mine to 200 degrees gets so tender falls apart while your trying to get it out the foil and instead of the smoke thing you installed bought a smoke tube for like 10 bucks just gotta leave the chip thing cracked an inch or two for air flow but I’m cheap
Nice go of it mate, have you ever tried putting it on the rack over a tray of water underneath. After it gets to the stall wrap it pour what ever stock or liquid of Choice into that wrap and cook it until it reaches 200-202, and then rest for a little over an hour. Little tweaks make a huge difference in bbq and if you have already found your perfect spot of heaven with your style Then that’s alright too. 🔥🔥
Not sure where he got his, but you can get them directly from MasterBuilt's website or Amazon. www.amazon.com/Masterbuilt-MB20100112-Slow-Smoker-Kit-Black/dp/B079KGP5BX/ref=sr_1_3?crid=GPIIIOHMHYYM&keywords=masterbuilt+cold+smoker+attachment+for+electric+smoker&qid=1555592240&s=gateway&sprefix=masterbuilt+cold%2Caps%2C143&sr=8-3
Good video ,but why are you smoking it in a pan?. To me it kinda don't make sense .Why not use a water pan for moisture and get the smoke all around the meat?. But a good video anyways.
I tried it in the pan once and realized that it still got a good smoke bark on the outside and the meat is moister. Plus my wife loved all the drippings. She dips the meat in them like Au jus.
You still get those drippings but you get the added affect of the moisture below that steams it and also you get an awesome bark all the around it But to each there own in the bbq game.
Yes, It may actually help the rub stick even better. Most people use the mustard because it doesn't change the flavor. I may have to try the Honey on my next recipe. Thanks for the idea.
Be careful with the honey. Honey in can burn easily and that much honey might not hold up well for that long in the smoker. Same reason why you don't sauce until your e ready to take food off the grill. The sugars burn.
Put it on the side and let it cool. Once cooled and the fat coagulates at the top scrape it off and toss and put the juice in fridge for reheating leftovers. I'll scoop out what gelatin i need and mix with whatever leftover pork im reheating.
My bad Im meant butt! Put that shoulder on the rack to let that smoke get to the meat. Place the tray on rack below to catch those drippings! This will give a great bark on the shoulder. Wrap that baby in foil and you will see the difference!! The pull will be far more tender! Keep it Smoking and Im going to buy some of that Kenny Bear rub this weekend!🐖🐖🌫🌫🌫👍😉
Good Question. I try to smoke it as long as I can unwrapped to get the smoked flavor deep into the meat (smoke ring). This is very difficult with an electric smoker. You are right I could smoke It faster by wrapping. When I have a time that I need it to be done by that is what I do ,
