I'm a vaper, but I still smoke....

[Borescoped]

On my BBQ smoker!



Bout to do a 9lb brisket and a 16lb whole pork shoulder, starting at 10pm GMT. Time to sit up tonight, vape, maybe tinker with this little Phoenix v4 rda I got from FT (was thinking of drilling it out to 1/16, opinions and suggestions welcome), maybe drink a beer or few (why limit myself with a number!) and probably play some Marvel Heroes on the PC.

 

[Borescoped]

Ack!! Starting to sprinkle!!!!! Dropping temp!

 

[Borescoped]

Well, meat on half an hour ago... 16 hours to go! I'll need support while waiting folks!

Currently vaping: Inferno 650/900 ego topped with a FT T4, loaded with MBV Red, White and Blue @ 1.5ohms!

Still thinking about drilling out my mini RDA to 1/16 (while I'm outside monitoring smoker temps), as the vapor/flavor not that great... but could be because it's being run on an ego batt also.. only thing I have right now that I can safely use to vape my Ecto Cooler and Solar Flare, and don't think the set up is doing it any justice. Damned vape mail didn't come in today!!!

 

[TheSystemHasFailed]

I slow cook pork butts.
Mainly just for pulled pork though. No smokers.

 

[Borescoped]

I slow cook pork butts.
Mainly just for pulled pork though. No smokers.

Yeah, I'm doing the whole shoulder for pulled pork, first time doing the whole thing instead of just the Boston ..... Plan is to have it off the smoker by 3pm tomorrow. I got my smoker for free so I ended up teaching myself how to use it and make a rub from scratch. Just gotta keep the temp down between 210-240 ish, but always breezy where I'm stationed at in the UK, makes temp control difficult sometimes!

 

[Borescoped]

It's going well, 3 hours into the smoke, keeping the temp relatively stable!

 

[Borescoped]

7.5 hrs done, meat wrapped, takin a nap!!!

 

[Borescoped]

Ok, meat off the smoker at 12 noon GMT.... and that whole pork shoulder is falling apart! Tried taking it off, and it wanted to go everywhere, good thing I double wrapped in tinfoil! Rest it up for half an hour longer, and time to start pulling some pork!!! Hope the brisket doesn't just shred on me either though....

 

[Thunderball]

Well, how is it ?
What heat source do you use ?
What wood for flavoring ?
Did you use anything othyer than the home made rub ?

 

[Borescoped]

It was great, pork shoulder bones just pulled right out after 16 hours, after 1hr of rest, still hot as hell to try to hand pull. The brisket was good too.

Used a mix of mesquite chunks and kingsford mesquite for first 6 hours, then just some royal oak and kingsford mesquite for the back 10 hrs.

Rub from scratch (found a recipie, and modified it to my tastes), and I also did an injection on the pork shoulder (came up with my own). Pork had lots of juice in the tinfoil after pulling it off the smoker.

I'm going to be eating pulled pork sammiches and beef brisket for like a week, breakfast lunch and dinner LOL.

Wasn't like old Mema's down in Valdosta, but it got the job done!

 

[Thunderball]

LOL..... Excellent. I do alot of smoking myself. Good eating!

 

[Borescoped]

LOL..... Excellent. I do alot of smoking myself. Good eating!

For at least the next week.... I've got so much leftover pork and brisket, because hardly anyone showed up, I think I'll be dreaming of it all week too LOL. Actually, I'll freeze some of the pork, as it does keep well in the deep freezer for a month or two. Spread it out over time.