T-minus 4 hours

[restorick2378]

Got my #3 on Tuesday.  All of the goodies were neatly tucked inside and I put her all together, and gave her a break in smoke.  Nice layer of hickory tar all over the insides - love that smell!

On Thursday, I started tearing into the #3.  The permanent probe for the Auber arrived and I wanted to do the cord mods as well.  I needed some parts (nylon spacer, new stress relief bushing, etc.), so I held off to today to finish the mods.

Shes in the process of auto-tuning, and in 4 short hours I start my maiden voyage.  I've been brining a pork shoulder since noon and will start it up shortly after midnight.  By my calculations, it should be ready sometime around 3-4pm tomorrow.

Stay tuned for updates and pics!
Rick

 

[Smokster]

Hey Rick, I'm looking forward to hearing about what rub you used, your set temperature and the Internal temperature you are aiming for and type/amount of wood used. Be sure to post some before and after pics.

 

[restorick2378]

I brined the meat for approx 15 hours.  Using a rub I received as a Christmas gift, made up of salt, pepper, sugar, turmeric, orange peel and coriander.

Set the Auber as follows:

C01          135          45min
C02          225          170F (slicing today, not pulling)
C03          140          99.9 min (hold)
C04          140          99.9 min (hold, if needed)

6lb shoulder, using 2 chunks of hickory.  Small water pan with about 8oz of water.  Next time (when I have more time), I'll go for pulled and add in some apple wood to the hickory chunks.

Pics coming soon...
Rick

 

[mnsmoker]

Your going to love that #3 especially with the mods you did, the Auber with fixed probe turns this smoker into a true top of the line digital performer!!

 

[Smokster]

Hey Rick, that sounds like a great plan for your first smoke. It looks like your off to a great start. I also have the #3 (without the Auber), but plan on ordering one with the fixed probe in the near future. Looking forward to your pics and feedback about your results.

 

[restorick2378]

Ok...  Here goes with the pics.

I wasn't able to let the shoulder rest very long once it hit 170.  It was already in the smoker for 11 hours, and my guests were hungry.

Served it with some nice Yukon Gold taters, sliced and mixed with carrot slices, drizzled with olive oil and broiled to a nice crisp outside and soft hot insides.  Perfect compliment.  Not to mention the wine our neighbors brought over.

My 10 year old goddaughter is very picky about what she eats.  She was intrigued by the shoulder because "it smelled like bacon and ham".    She had 3 good sized chunks of the shoulder, and her older sister had 4.  Out of a 6.5lb shoulder, we had perhaps 1.5lbs left.  It was a hit!

First pic is the before
Second if after smoking
Third is while carving
Fourth is the aftermath

I love my new smoker!
Rick

 

[old sarge]

Looks good!

 

[Smokster]

Wow, that looks great. Is that a pink smoke ring I see in the 3rd pic?

 

[restorick2378]

Wow, that looks great. Is that a pink smoke ring I see in the 3rd pic?

Indeed!  Only used 2 chunks of hickory, and based on my casual observation, the smoking phase only lasted 3-4 hours. Quite tasty!

 

[DivotMaker]

Wow, that looks great. Is that a pink smoke ring I see in the 3rd pic?

Must have cheated a bit, like I do, with a little pink salt in the brine!   Only way you'll get a smoke ring that prominent in an electric!

 

[restorick2378]

Wow, that looks great. Is that a pink smoke ring I see in the 3rd pic?

Must have cheated a bit, like I do, with a little pink salt in the brine!   Only way you'll get a smoke ring that prominent in an electric!

LOL...  I did use some, per a post I saw here.  Never tried it before, but I will use it from now on!  Local butcher had it in stock at a reasonable price, and he threw in about 20 yards of butcher string too.

Brother comes into town Saturday.  Need to plan something special for Sunday dinner!

Rick

 

[DivotMaker]

Hehe...knew it!  It makes the prettiest "faux" smoke ring, and has the same effect - looks!  Funny how some (like Meathead at amazingribs.com) get caught up in that little pink ring, but I guess I do, too, on some level.  It sure looks good when it's sliced!

 

[Smokster]

Thanks for the post, it definately was a successful smoke. Serving that sliced meat must have been quite the presentation and must have tasted great.

Although I have heard many people complaint that pork is not good for you, but personally it is one off my favourite tasting meats.

 

[es1025]

Rick
Nice work. Looks great. I am a big fan of pork. Ribs, butt, bacon.....

I am jealous on vacation with no smoker, lots of seafood. Getting me to think what i could do with shrimp or scallops.

At least saturday will be rib day.

 

[restorick2378]

Hehe...knew it!  It makes the prettiest "faux" smoke ring, and has the same effect - looks!  Funny how some (like Meathead at amazingribs.com) get caught up in that little pink ring, but I guess I do, too, on some level.  It sure looks good when it's sliced!

It sure does!  I didn't know that pink salt in the brine would do that, but now that I'm equipped with that nugget of knowledge, I'll be sure to use it in every brine solution!  8)

 

[restorick2378]

Thanks for the post, it definately was a successful smoke. Serving that sliced meat must have been quite the presentation and must have tasted great.

Although I have heard many people complaint that pork is not good for you, but personally it is one off my favourite tasting meats.

Thanks Tony.  I'm really looking forward to getting some tips from my brother.  He pulls pork and smokes other meats in Barbados for the weekly farmers market, and he has a great touch for bacon.  I'm giving him the bullet to work and I'll try the same thing in the #3.  Should be an interesting contest!

Rick

 

[restorick2378]

Rick
Nice work. Looks great. I am a big fan of pork. Ribs, butt, bacon.....

I am jealous on vacation with no smoker, lots of seafood. Getting me to think what i could do with shrimp or scallops.

At least saturday will be rib day.

Thanks Ed.  With my brother in town for 12 days, I'm sure my #3 will get quite the workout.  I'm planning the menu now and deodorizing a few pickle pails for brining!

Rick

 

[DivotMaker]

Hehe...knew it!  It makes the prettiest "faux" smoke ring, and has the same effect - looks!  Funny how some (like Meathead at amazingribs.com) get caught up in that little pink ring, but I guess I do, too, on some level.  It sure looks good when it's sliced!

It sure does!  I didn't know that pink salt in the brine would do that, but now that I'm equipped with that nugget of knowledge, I'll be sure to use it in every brine solution!  8)

It does - it's the nitrates that make the pink color in the meat.  Just remember that a little goes a LONG way!  Also, you want to be careful about additional salt amounts, as #1 Instacure is 97% salt.  Cool how it works, though!