Thread: Need smoking help.

That that type you stinking hippies. I want to smoke some pork this weekend. I have smoked many meats before, but never pork. Please give me your advice on cuts of pork, sauces, brine solutions and rubs.

I was thinking about pork shoulder but I really have no idea.

I have some meat you can smoke...







































...and that is the salmon I caught the other day in Washington. I don't have the proper smoking facilities so you would be doing me a huge favor.

Wow, homer has come out of the closet and wants to smoke some pork. When's the coming out party? Who recruited you? What appliance are they going to receive?

Originally Posted by mitchrock

Wow, homer has come out of the closet and wants to smoke some pork. When's the coming out party? Who recruited you? What appliance are they going to receive?

Where is he registered?

When it comes to long term smoking the cuts of meat generally considered tough are always the best ones to use. I would use a heavy paprika dry rub with the pork shoulder and do the apple juice in squirt bottle method as a mop. Maybe stuff some garlic where you can as well.

Originally Posted by mitchrock

Wow, homer has come out of the closet and wants to smoke some pork. When's the coming out party? Who recruited you? What appliance are they going to receive?

I am not going to say names, but he is a cop, it is his birthday and he like fruit salad in his beer.

I've done pork shoulders in my side smoker many times. Get ready for a long wait. Actually I inject them one day in advance with a combination of Jim Beam, garlic, lemon pepper and butter.

I cheat a bit by putting them in a sealed pan in the oven for 5 hours at about 200 to save on the smoking time. When in the smoker (for another 5-6 hours) I keep it at no more than 225. Only use natural mesquite charcoal as briquets have a binding agent that will taint the taste of the meat when you add them to stoke your fire. I add the occasional hickory chips as I find mesquite is a bit too strong for this one. Start with the fat side up and try to only flip it once if necessary. I also squirt it down with apple juice from time to time. Have a meet thermometer on hand and make sure the internal temperature is at least 165. It should pretty much fall apart at this point.

BTW, the Farmer John (never frozen) shoulders at Smart & Final are my choice.

Enjoy!!

That sounds like great advice. Do you think that I should brine it the night before?

Originally Posted by homersimps

That sounds like great advice. Do you think that I should brine it the night before?

i don't think it could hurt, you're pretty much guaranteed not to have a dry final product, and it brings some flavor to the party. I saw a a Good Eats episode were Alton Brown used a brine, the recipe is below. I was gonna try it the next time I made some pork. Kickems injection idea sounds pretty good too, maybe you can do both, brine and inject?

8 ounces or 3/4 cup molasses
12 ounces pickling salt
2 quarts bottled water