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mandag 17. juli 2017

Pulled pork in the offset smoker

Wanted to try to make pulled pork in the offset smoker. Done it several times on the WSM. Then done it overnight. So easy, just set it and go to bed and bring a wireless thermometer. Cannot do that with the offset smoker, it requires constant attention. So decided to speed up things by trying to cook on a higher temp and wrap it in foil underway. Fired up the smoker and got it warmed up and put the meat on 6 in the morning. 2,5kg pork shoulder. Tried to maintain around 135-140°C. However the temp fluctuated quite a bit during the cook so not sure the actual average temp. But it was at least closer to 150°C the first hour or so. Anyway, the end result was absolutely highly acceptable, just as tender as when cooked at a lower temp for a longer time.

Rubbed the night before.

A bed of charcoal to start the fire.

Getting the fire going.
6 o'clock and the meat is on.


After 2 hours.

After 2 hours.

More or less good smoke.

After 5 hours.

After 5 hours spraying with some apple juice.

After 5 hours spraying with some apple juice.

After 5 hours spraying with some apple juice.

After 5,5 hours.

After 5,5 hours.

Wrapped in foil after 5,5 hours. This to make it more tender, to cook faster and to get it out of the smoke, not over smoke it. Remember we are using only pure oak wood, not coals or briquettes.

After 7 hours the target core temp 90°C is met.

Put over to the coldest end to rest and I let the fire go out, did not add more wood. With closed lid and smokestack to retain the heat.

After 20 minutes resting the temp increased to 95°C, probably due to the relatively high cooking temp. I suspect however, that the probe was not entirely in the center so the actual temp was possibly a bit less. But it felt just right to touch.

After resting for 5 hours, the core temp was still 54°C. No need to rest so long but the dinner time was then.

Time to pull it apart.

Just right, not soggy and overcooked, just nice and juicy.

Doesn't get much better than this.

Oiling the offset smoker

These offset smokers are usually not coated with a very long lasting paint. So after some time, they look like mine, partially rusted. Especially the fire box where there is highest heat. You might sandblast it and re-paint it with high temp paint. But after advice and some googling, I decided to try to oil it a bit for the time being a least.

Partially red as a fox...

You can see where it has been hot.

Brushed off a bit with a wire brush and brushed with sunflower oil. Any cooking oil will do I guess.

I only oiled the lids of the fire box and the main chamber

Fired up some char coals in the fire box and the main chamber to dry the oil. 

Easy and good protection. Looks almost like a clear coat of paint. 

Oak smoked St. Louis cut ribs

Smoking ribs again in the offset smoker. This time St. Lous cut ribs, quite thick and meaty.

A bit rain in the morning.

Rain is no excuse not to smoke!

Approx 5 kg totally

Waterpan to keep moist and help keeping temp low.

In the end, the heat convection plate can bee seen.

The log down on the right is preheating for easier ignition. It might be best to add new wood with the lid open so the white smoke it creates before catching fire doesn't over smoke the food.

After 2,5 hours.

After 2,5 hours moved around and sprayed with apple juice.

After totally 3,5 hours.

After totally 3,5 hours, wrapped in foil with some sauce that came with the ribs; apricot and jalapeño.

To wrap in foil is done to avoid over smoked meat and to make a moist and tender result.

The ribs spent 3 hours in foil. Rather long time but I had some incidents were the fire went almost out so quite low temp some times. These smokers need to be babysit and requires almost constant attention.

One sauced with normal BBQ sauce and the other with the apricot and jalapeño sauce.

After 1 hour with the sauce, they seemed ready to go.

Awesome but a bit more tender than necessary. 

Tender, yummy stuff :-)