chrisjadams
New member
Last weekend, I took my first attempt at smoking more than one thing at a time in my 2D. The subjects of this run were two prime pork butts, one of about 8.5 lbs and the other a touch over 9 lbs.
Intended to get to the butcher shop early Friday, so I could get them in a brine, but that didn't happen. So... at the butcher's at 5:30pm, and in a brine (similar to the one in Lazy-Q) just before 6pm. Had plans for a Saturday feast for about 5pm, so I knew I had to get them smoking before I turned in. So... brined less than I wanted (about 6 hours), but in the smoker they went just before midnight. Quickly looked through the forum that evening and found that several members recommended putting the larger piece on the bottom, which I did (awesome to be able to gather info from this forum at all hours of the night). Covered with a local supplier's rub, can of apple juice, set at 225F, with the 2D probe in the larger piece (bottom rack) then put a probe from a "Smoke" thermometer in each piece and turned in.
Something that I noticed was that the bottom piece initially climbed much quicker in temp (like a 20F difference). I initially thought I had maybe probed by a bone. But as the smoke went on, the temp of the two pieces got closer and closer together. Close as in by the time 190F was hit (did pulled pork), they were a couple tenths of a degree from other!
Took a method from a member and made boats for my wood. That sure made clean up easier!
Total cook time was 15 hours (had turned down to 205F in the morning to slow things down a touch), with about 2.5 hours of rest (foil, towel, cooler). The results, as I hoped for them to be, were nothing short of delicious! The simplicity of brining, putting in, and not touching has made smoking something that I want to do often, not just for a special occasion. Did an IP camera again, shooting at both the 2D and the Smoke displays, so as I ran out a few times on Saturday, I could still watch temps. Think that's going to be my usual process going forward.
Every guest was amazed, with several that claimed to be Q eating fanatics saying it was some of the best pulled pork they'd ever had. Not sure about the best, but I'll take it, and considering that seconds and thirds where had... they, as I, were very happy!
Intended to get to the butcher shop early Friday, so I could get them in a brine, but that didn't happen. So... at the butcher's at 5:30pm, and in a brine (similar to the one in Lazy-Q) just before 6pm. Had plans for a Saturday feast for about 5pm, so I knew I had to get them smoking before I turned in. So... brined less than I wanted (about 6 hours), but in the smoker they went just before midnight. Quickly looked through the forum that evening and found that several members recommended putting the larger piece on the bottom, which I did (awesome to be able to gather info from this forum at all hours of the night). Covered with a local supplier's rub, can of apple juice, set at 225F, with the 2D probe in the larger piece (bottom rack) then put a probe from a "Smoke" thermometer in each piece and turned in.
Something that I noticed was that the bottom piece initially climbed much quicker in temp (like a 20F difference). I initially thought I had maybe probed by a bone. But as the smoke went on, the temp of the two pieces got closer and closer together. Close as in by the time 190F was hit (did pulled pork), they were a couple tenths of a degree from other!
Took a method from a member and made boats for my wood. That sure made clean up easier!
Total cook time was 15 hours (had turned down to 205F in the morning to slow things down a touch), with about 2.5 hours of rest (foil, towel, cooler). The results, as I hoped for them to be, were nothing short of delicious! The simplicity of brining, putting in, and not touching has made smoking something that I want to do often, not just for a special occasion. Did an IP camera again, shooting at both the 2D and the Smoke displays, so as I ran out a few times on Saturday, I could still watch temps. Think that's going to be my usual process going forward.
Every guest was amazed, with several that claimed to be Q eating fanatics saying it was some of the best pulled pork they'd ever had. Not sure about the best, but I'll take it, and considering that seconds and thirds where had... they, as I, were very happy!
