9 Lb pork shoulder going in the smoker

[nerdybrewer]

Got a new digital smoker, did a beef brisket 8 hours had bark to die for.
Going to put a pork shoulder in there and smoke it a long time.
Figured I'd just season it and put it in.
Stay tuned for pictures, got a free weekend so I'm smoking meat.
I also have a big rack of beef ribs I may as well put in while the pork is smoking... Gotta eat after all.

[cranky]

I'm interested in knowing what kind it is and how well it works. Is it all automated? I've been considering getting a fully automated one. My wife and I finally managed a weekend to ourselves but needed to go to the store the first day so I grabbed a nice big brisket with the intention of spending my Sunday smoking it but then got the hair brained idea that if I got it on the smoke by 5PM it could be done for breakfast. I have to tend my smoker every hour but the smoke was just perfect by midnight so I wrapped it up and went to bed. At 3AM I checked it and it was done and ready to rest. Come 6AM it was part of a great Sunday Breakfast of brisket, eggs, Fried baked potatoes and home made biscuits and jelly. I'm a big fan of brisket and eggs It would be nice to simplify the whole process.

[Sunshineer]

Yum. I do a lot of hog hunting and only shoot females last time I went took me twenty minutes to shoot six two hundred pounders for our last church picnic. Once quartered I soaked them in ice and apple vinegar for three days everyone said it was the best pork they ever ate.

[6 Row Joe]

I smoked 30# of butts on the Pit Boss today. Just took them off 20 min. ago.

[Sunshineer]

Made me hungry just looking. Enjoy every bite

[Sailman]

Here's my setup I did over 40 lb of hams and shoulders this day.

[nerdybrewer]

Cranky, yes mine is somewhat automated. I have to put wood chips or pellets in via a sliding thing on the side but the temp and time can be set by digital controls. The one I have is a Masterbuilt Pro electric.

You guys, that stuff looks so good!
Can't wait to eat this!!

[nerdybrewer]

Loving that smoker!
I vacuum sealed the pork and refrigerated until I went to visit my kids / grandkids.
Put the thing in a pot of boiling water in the vacuum bag and let the temp come down to about 150 and heated it for around 45 minutes to an hour.
Opened it up.
The aroma alone was enough, wow!
Started tearing into it, served it on brioche buns and I had it in a low carb wrap with sugar free hickory flavor BBQ sauce.
Man, that was awesome.
Now I'm about to tear into three meaty beef ribs I smoked for 5 hours.
That's what I call dinner!!

[Yonder]

Not to start a fight but mine’s a Green Mountain. Fully digital control from your cell, manual if you like, or program your own recipe start to finish and let it run. The only problem would be if the hopper ran out of pellets after about 6 or 7 hours.

[Tummydoc]

Not to start a fight but mine’s a Green Mountain. Fully digital control from your cell, manual if you like, or program your own recipe start to finish and let it run. The only problem would be if the hopper ran out of pellets after about 6 or 7 hours.

If you can run fully from your cell, just think how good it'll be when you're no longer incarcerated! Sorry Yonder, couldn't resist!

[Yonder]

Yikes, Tummy, ya caught me there! Truly with the hellish heat here the past month it’s like I been in jail. Barely can stand the garage, the sheds out of the question, and you ain’t catchin’ me outside in the sun.

[nerdybrewer]

Yonder that does sound mighty nice.
Bet it was expensive, heck I got the web right here...
Oh yeah, that's a real nice smoker you got.

Did I mention some uppity B in the nicer neighborhood around here, you know up on the hill with a gated driveway, put mine out for free because she lost the pan that holds the wood pellets / chips?
Yeah, I got it for free.
Bent a pie pan to the right shape and been smoking goodness ever since!!

But someday maybe when I've tired of having to actually go look at my smoker to see if it's working I would like to have one like yours.
It is really nice, so maybe when this freebie I've got here finally takes a dump I'll go looking for a Green Mountain.

BTW I just put a 9 Lb pork shoulder in the smoker.
This time I split it lengthwise so I have two thinner flatter pieces.
More surface area, less cook time.
I'll see how that goes!

[Yonder]

Gawd DAMN , my mouths a watering now Nerdy. Sunday supper smells like pork suddenly.

[nerdybrewer]

Turned out pretty good!