First Smoke 3D WI-Fi

[Bowfineater]

My first smoke in my 3D wi-Fi on Sunday May 5th 2019

1.) 2lb 12 oz bone-in pork shoulder (I know this is very small, it is what I had
      on hand, left over from purchasing a 1/4 hog from a local farm near me
      last  fall.  I purchased an entire hog for this year, so I will be able to ask
      for custom cuts, such as leaving the shoulders whole, etc)

2.) Brined for 24 hours using DivotMaker’s brine recipe.
    Rinsed, patted dry, coated lightly in yellow mustard, and sprinkled using a
    homemade rub, that I had lying around, (no recipe) then wrapped in
    plastic wrap for 2 hours

3.) Smoked at 225F till internal temp reached 190F, using 6oz the the sample
    wood blocks that came with my smoker.

4.) Served on a kings Hawaiian Bun, with America’s Test Kitchen
    Lexington Vinegar Barbecue Sauce Recipe.


Notes:

I started it late because I thought it being so small, it would cook quicker
It actually took 2.7 hrs per lb
It doesn’t taste any different to me than non-brined pork shoulders I have smoked in the past
I wouldn’t mind it if it were a little more smokey
I love how easy the smoker is to use, and found myself looking at the graph on the app way too much
I ordered the double filet from smokinlicious.com, cherry, hickory, and maple, should arrive this week

 

[old sarge]

Great write-up Phil.  Lots of detail in the photos.  I think this is the first time someone posted photos showing before and after weight.  Nicely done.

 

[Bowfineater]

Thanks, Sarge, I don’t know how to get the 2 pics that are sideways, straight

 

[barelfly]

Congrats! Looks great and has a nice bark. Like you, I too, am looking for a bit more smoke. I’ve started to use a bit more more wood, same chunks you ordered, to see how things work. I haven’t found the right spot yet.

And Lexington dip.....that right there is gold! I made a quart of that this weekend for the 50lbs of BBQ I smoked for grad party. It is great!

 

[old sarge]

Thanks, Sarge, I don’t know how to get the 2 pics that are sideways, straight

I am the wrong person to ask about photos and orientation.

 

[LuvMyQ]

Phillip, I din.t have experience with the smaller cuts of shoulder.  But I have read in her that the smaller cuts take longer per lb.  I don’t know the science behind it, but it seems you just added to proof.  Your smoke tortured out better than my first smoke of chicken breasts with too much wood - a bit bitter.  And you made me laugh at your comment about watching the graph too much.  I know the feeling.  It is so easy that you feel like you should be doing something to monitor it.