Newbie has pork on the smoker, needs help!

Gig103 · Joined: 22 Sep 2009 Posts: 13

Hey gang,

I have my first pork smoking away. Anyway, it's about 2lbs (pork picnic) and was in 3 hours @ 225F. I took the internal temp and it's only 141. For a small pork like this should it be done by now or do I just let it keep going? I don't have a leave-in thermometer yet but I was under the impression that 1.5hr per pound would be good.

Anyway, just need to know if it could have possibly hit 200 and started to drop? I know this sounds ridiculous, but I know I read about plateaus on here, and want to make sure I didn't miss the right temp yet.

Please let me know if I should have it covered in the cooler yet, or let it keep going?

Thanks

day_trippr · Posted: Oct 18 2009 Post subject:

Just for sanity sake, make sure your thermometer is in the ball park: stick the probe tip in some boiling water and it should read around 212�F/100�C.

Otherwise, you really can't depend on time when smoking meat, there are too many variables. Someone's 13 pound packer brisket takes him 10 hours, and my 4 pound hunk o' flat took 8 hours. So just hang in there, it'll be done when it's done.

fwiw, I've never had a hunk o' meat go "backwards" more than a couple of degrees...

Cheers
_________________
Save the planet: it's the only one with beer!
FrankennBrinkmann ECB
Char-Broil Commercial Gasser

Gig103 · Joined: 22 Sep 2009 Posts: 13

Thanks day_tripper, I thought it would be weird if it went backwards. I calibrated my thermometer today (put it in boiling water and "told it" that was 212) so it should be fine.

I guess I just let it keep going! Should I have been mopping it during this whole process? I didn't see it in most of my reading but maybe I missed it? I noticed when I put the thermometer in that the outside seemed a little tough - coudl be that's the bark, or that it isn't 200 yet, but thought I'd ask while I have some attention.

You guys rock! THis is fun!

Cranky Buzzard · Posted: Oct 18 2009 Post subject:

Keep it up and keep on smoking.

now that this critter has shown you that it will NOT cook to the "time" variable, you can almost guarantee that the next 1, 3, 7 or 27 will not either!

Times are given as a guideline and most of the time these will NOT be very close. The only thing you need with numbers on it next to the pit is a thermometer, it is truly the only thing that can tell you when the meat is done.

Keep on smoking and keep on posting! I'd love to see some pics of your accomplishments!

Charlie
_________________
Cranky Buzzard BBQ FB Group

Gig103 · Joined: 22 Sep 2009 Posts: 13

Thanks Charlie! I will take some photos, it seems only fair to post after getting help from the site!

I have a raincheck from Albertsons for pork picnics, $0.99/lb, so if this one goes well I'll buy a big one next! Then there's Costco for the big slabs of cryovac meat Smile

Gig103 · Joined: 22 Sep 2009 Posts: 13

Hey Charlie (and everyone else),

Here are a few snaps of my first finished product. To be honest, it plateaued around 150 for quite a while. Enough that when it hit 160, it was close enough to bedtime I had to pull it, so it could rest before I went to sleep.

I pulled it, and here are the shots. It tastes pretty good, but I already have ideas for future ones! It's quite the process, but it's rewarding when done!

(the hole is from the built-in thermometer I didn't know existed)

Thanks again for the help!

NorthwestBBQ · Posted: Oct 18 2009 Post subject:

Looks great to me! Very Happy

_________________
Michael
NorthwestBBQ
Weber 22.5" WSM
Weber Spirit Gasser
Blue Thermopen
Nikon D80 = http://cid-5215efccb0189033.skydrive.live.com/albums.aspx

BigAL · Posted: Oct 18 2009 Post subject:

Looks great! Congrats!
_________________
Louisiana "Whole Hog" smoker
Traeger Texas Style
Weber 22.5 OTS
"Anyone can smoke, only few can BBQ."

k.a.m. · Posted: Oct 18 2009 Post subject:

Gig103, that picnic looks awesome Very Happy

Fantastic job, great color, looks real moist. Nicely done my man Smile

_________________
Always remember slow and steady wins the race.

Hybrid Cooker

thunderburp · Posted: Oct 18 2009 Post subject:

Gig103, got my mouth juices flowing dude. Nice job
_________________
What started as a hobby, is now a passion.
"Study the three B's, Beer, Blues, & BBQ"

KCBS Certified BBQ Judge
Traeger 075
2 x 22.5" Webers
ECB
Brinkman Gasser

Devildog03318590 · Posted: Oct 23 2009 Post subject:

Good job, got my mouth watering...time to eat some of the ribs I smoked last night. Cool

_________________
Time to send up some SMOKE signals

(2)Weber One-Touch Silver 22.5 w/rotisserie
Modified Silver Smoker
Weber Smokey Joe Table top
Aussie walk about modified
Cheap gasser
(2)Brinkman ECB's unmodified

Beertooth · Posted: Oct 23 2009 Post subject:

Gig103 congrats on your first pork smoke. It looks great man!

Just keep on doing it and experimenting. You'll learn a little each time. Smile

_________________
Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn

Hickory Jack · Joined: 23 Oct 2009 Posts: 1

Good job. Those babys can take some time but well worth the wait.

usrifle · Posted: Oct 23 2009 Post subject:

Looks great! That's a very nice first, you'll only get better.
The few i have done have all "hungup" at 150-160 too.
You start thinking your doing something wrong, but they just seem to do that....Keep smoking! Laughing

usrifle
_________________
Weber kettle and an ECB...Yeah, i'm "New".

Dessert "Throwdown" champion
(just in case you ladies forgot)