A long smoke

[Chris__M]

Out of curiosity Chris and especially as you use a pellet pooper... Have you had a go at bread on the Traeger?

Yes, and very successful.

I came back from my trip to San Francisco with a sample of sour dough starter, and have kept it going since then. It took me a few attempts to get used to baking with natural yeasts, instead of shop-bought yeast (it takes longer to rise), but the last couple of times have produced great bread.

I can get two circular loaves in the Traeger - cooking on a lightly floured pizza stone.

[All Weather Griller]

I would like to try that.

Incidentally are you anywhere near Spalding? My beef farmer has a pub there and I will be taking the Jambo over in a few weeks.

[Chris__M]

Incidentally are you anywhere near Spalding? My beef farmer has a pub there and I will be taking the Jambo over in a few weeks.

Spalding is 20 mins from here, along the A16, and I quite often pop over there for the two garden centres there.

Let me know when you are coming over, and I will see if I am free to come over and see you. July is a bit busy for me regarding weekends, so it will be hit or miss, I'm afraid.

Or if you're driving by and I am in (I work from home), you're welcome to pop in for a cuppa.

[All Weather Griller]

Cool, this is his pub:

http://mermaidinn.mydnd.com/

If you ever want a brisket I would recommend one. He does meat boxes etc here is his farm website www.banksbeef.com

He said I can hold a BBQ comp at the pub so if we could get some teams together I'm sure Toby would help us with Sanctioning.

I will let you know when Geoff gives me the date I think it will be early August.

Beerz

Adie

[Chris__M]

Cool, this is his pub:

http://mermaidinn.mydnd.com/

If you ever want a brisket I would recommend one. He does meat boxes etc here is his farm website http://www.banksbeef.com

Bookmarked! Cheers for that.

I will let you know when Geoff gives me the date I think it will be early August.

Even better, August is a lot saner for me.

[rding]

Saw this thread last night and decided to give my lil tex its first real smoke. Called at asda early this mornin g and got a bone in pork shoulder trimmed the fat and rubbed it up but should i inject it or not? Im using the cookshack pellets and only cooking one joint and ideally want to rest it about 1.30 tommorow and enjoy it after rugby so what time do you reckon i should put it on to smoke.
Now off to buy a key pad for my tablet as its took me 20 mins to type this.

[Chris__M]

Other more experienced folk will have suggestions, but here is my two cents. I suggest you start like I did, and put it on this evening, about 8pm. This is convenient - it means it is still light outside when you set it up, and you have time to check on things before heading to bed later in the evening. Set it on smoke, and make sure the hopper is full.

Next morning, check it is all still ok, and measure the temperature. You want to get to 200 F for it to pull well. Depending on what temp you have reached first thing in the morning, you may wish to continue on smoke for longer, or you may wish to turn it up to medium - if you do the latter, then wrap the meat in foil to stop it burning or drying out.

I was really suprised my pork took so long, but I think the recent low night-time temps may have affected things a little.

Regarding injection, I didn't bother to inject this one, and it was plenty moist enough.

[Chris__M]

I was really suprised my pork took so long, but I think the recent low night-time temps may have affected things a little.

Another factor that folk will have an opinion on, no doubt.

The pork shoulders both came with a good layer of skin and faton one side. Not sure whether to remove this or not, I googled, and found opinions varied on this. I chose to follow the advice of some, and left the skin on; furthermore I cooked it skin down.

No doubt this was a factor in the cooking time, although it should be noted that the meat directly under that skin/fat protection (which just lifted off, clean, after cooking) was the tenderest and juiciest part of the joint.

[All Weather Griller]

I buy mine pre-trimmed so the skin is off but 1/4" of fact is left on. Likewise, I now cook fat side down but in a foil pan as per my Johnny Trigg one on one.

[rding]

Pork went in at 6.00 set to smoke and the grill temp was up to 195 after a couple of hours it dropped to 170 but i have wrapped it in a thick dust sheet and its back at 185 with the internal temp at 140 just topped up the hopper and will check again in the morning.