October 20th, 2008, 07:39 PM #21
I smoked the pork this weekend. I bought 15lbs at Costco for $1.99/lb. I smoked it over Hickory for about 6.5 hours and then finished it off over the stove in some homemade sauce. I will upload the pictures in a bit.
October 21st, 2008, 12:29 AM #22
I came into this forum tonight to give homer some crap about what happened....
He better have some damned good pictures and tell more about the process from this tease!!
(Damn...just thinking about this thread is making me hungry....don't forget the pickles!!!)
October 21st, 2008, 12:54 AM #23
is this part of the no on 8 campaign?
Originally Posted by mitchrock
October 21st, 2008, 08:22 AM #24
October 21st, 2008, 08:26 AM #25
Like I said in previous posts I under cooked it a bit so I put it in a pot with a vinegar based sauce for about 30 minutes. I am kind of impatient and I open the lid way to many times. I heard every time you open the lid it adds 10 minutes to the cook time.
When I first started cooking a neighbor of mine came running out of his house checking the eaves for flames. He thought that either the condo was on fire or I had LGKers over. Hickory was a good choice of wook, not to string but has a good flavor. Next time I will try oak.
October 21st, 2008, 08:33 AM #26
did you post pics? they didn't show up on my browser..how much longer do you think it would have taken to cook, and what temp was smoker for 6.5 hours?
October 21st, 2008, 08:52 AM #27
Check post 24, I can see them fine. I cooked it at 225 and the rule of thumb is 1.5 hours per pound. The pork weighed about 7 lbs so a few extra hours would have helped, but I slept in and I did all of the prep in the morning instead of the night before. But the way I finished cooking turned out great. Here is the recipe that used. About Pulled Pork - Slow smoked pork that makes a great sandwich