Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Blacklab on June 04, 2014, 02:55:40 PM
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Putting my homemade smokehouse to work for this weekend. One of the nephews is graduating high school. So I've been asked to smoke 4 pork shoulder almost 40lbs and 3 pans of beans. Prepped the meat by trimming and rub this morning. Not to sure when I'll start smoking. Thinking 2300 Thursday jury is still out. When I start I'll post picks from start to finish. Has to be done by 06/07 1300 hr ;)
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Nice smoker I'm jealous of that bad boy :)
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Thanks ;)
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Is that baby cedar or pine or?????
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pine
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Very cool 8) do you have it lined with anything inside?
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Yes all aluminum
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I smoked that same amount for a grad party last weekend making pulled pork. I used a pellet grill at 225 degrees and it took 11-12 hours for the meat to hit 195-200 which is right about where I will pull it.
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6-5-14 ;)
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Just finished the nephews PP and Dutch's wicked ones for his grad party Saturday. Using a new burner from northern freight and how important this cook is I went early. Just in case of any hiccups. To pre heat the house I started with a chimney full of kingsford for an hour. Then fired up the new burner. Once the temp was sum what stable I added beans and the four shoulder's trimmed and just under 40lbs. I was going to use the amps with hic/apple. It wasn't working like I wanted at the time. Most likely it was placement and will figure it out soon. So I just added hickory chunks to the coals, worked extremely well. Temps averaged 250ish. After about 4hrs I pulled the beans, stirring them a couple times in that 4 hrs. @ 2100 the shoulder and house are looking good. Getting late I set my alarm for 0100 for a house temp check all good at 260. Went back to bed got up @ 0700 and all was done. Including the 5 gallon propane tank. Which is more hands down more cost effective than the turkey fryer I used before.
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last few thanks for looking ;)
