Smokin_Canuck
New member
I finally got my hands on a real smoker, and I'm glad I decided to go with the Smokin-it Model #1!
I seasoned it yesterday, and smoked my first pork shoulder today. My local grocery store only sold pork shoulder in small quantities (under 2lbs) :-\ Oh we, twice the bark and less cooking time, right???
I used my own dry rub and stuck it with cider vinegar. Then cover it and put it in the fridge over night.
Rub:
1⁄4 cup brown sugar
1 tbsp smoked paprika
1 tbsp chili pepper powder
1 tbsp onion powder
1 tbsp garlic powder
1 tsp sea salt
1⁄2 tsp cinnamon
1⁄2 tsp cayenne pepper
I used 2 pieces of wood included with my model #1, and placed a tray of apple cider in the smoker to keep it moist and add flavor.
Cooked it to 165 degrees but then got impatient and finished to 205 in the oven (really should have waited, low and slow is much better).
Served it on a brioche bun with coleslaw and my homemade BBQ sauce. Verdict... AMAZING!!!
I seasoned it yesterday, and smoked my first pork shoulder today. My local grocery store only sold pork shoulder in small quantities (under 2lbs) :-\ Oh we, twice the bark and less cooking time, right???
I used my own dry rub and stuck it with cider vinegar. Then cover it and put it in the fridge over night.
Rub:
1⁄4 cup brown sugar
1 tbsp smoked paprika
1 tbsp chili pepper powder
1 tbsp onion powder
1 tbsp garlic powder
1 tsp sea salt
1⁄2 tsp cinnamon
1⁄2 tsp cayenne pepper
I used 2 pieces of wood included with my model #1, and placed a tray of apple cider in the smoker to keep it moist and add flavor.
Cooked it to 165 degrees but then got impatient and finished to 205 in the oven (really should have waited, low and slow is much better).
Served it on a brioche bun with coleslaw and my homemade BBQ sauce. Verdict... AMAZING!!!