I love to tailgate!
So yesterday, in preparation for this weekend’s TOSU v OU game, I went all out! I smoked a 7lb pork shoulder to make pulled pork sammys.
I have a pretty cheap vertical smoker, the walls are extremely thin and it’s hard to regulate the temperature when it’s cold or there is any amount of wind. It was a little windy yesterday but after my fire burned for an hour and a half it settled down and stayed between 190 and 220. I used lump charcoal for the first time instead of brickets and was quite pleased. They seemed to burn a little slower and with the larger size I only added additional fuel once. I also did not have any problems with ash building up and clogging the air vents. I let the pork cook down to a little over 8 hours. All in all it was a very successful day.
As you can see from the picture above I had really good smoke penetration, I actually had a much larger smoke ring than I would have ever thought I could get. I was really pleased with the redness of the smoke ring as well…
1 comments:
Now you can always bring some of that to COSI for "focus group testing" - just bring some over to the Marketing Department at lunchtime!
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