venemous
Knows what a fatty is.
Sorry for the terrible cell phone pics, battery in my camera was dead.
Got an ECB for christmas, this was my first ever attempt at smoking.
Started with a 3.5 pound shoulder, coated it with mayo to help the rub stick. Rubbed it with mcormick grill mates applewood rub to which I added garlic powder, onion powder, cayenne, cinnamon and sugar. Let it sit in the fridge overnight.
The next morning got my ECB fired up and heated to my best approximation of 225ish and put a chunk of apple wood on the coals. Dealing with keeping this thing burning and at anything close to a steady temp is why I started modding it... it's "better" now but still a work in progress...
Anyway, after 6 hours I foiled it and tossed it back on for another 3 hours just to get it up to temp a little faster (dinner guests were starting to get whiney, bah it was only 6pm) then unwrapped it once the bone was real loose just to crisp it back up a little.
Tossed some summer squash and zuccini coated with EVOO, salt and pepper on the grate, whipped up some bacon/ranch pasta salad and pigged out.
All in all, not bad for a 1st attempt. Nobody wanted sauce on it so I guess I did ok. :becky: I personally thought the rub needed work. Was still better than almost any pulled pork I've ever had in a resturaunt.
Lessons learned:
1. Start cooking earlier.
2. The ECB is great for me being a total noob, but after this first cook I realized it can be way better. It's getting there.
3. I need to expand my base of rubs and sauces. What worked on the gas/in the oven doesn't seem to always translate right with smoke.
4. This is addicting. I want to Q EVERYTHING now.
Going to try a butt next weekend see if I can improve the flavor a bit and see how much better the ECB works now that the airflow has been tweaked and I'm not having to open the door to add more charcoal.
Got an ECB for christmas, this was my first ever attempt at smoking.
Started with a 3.5 pound shoulder, coated it with mayo to help the rub stick. Rubbed it with mcormick grill mates applewood rub to which I added garlic powder, onion powder, cayenne, cinnamon and sugar. Let it sit in the fridge overnight.
The next morning got my ECB fired up and heated to my best approximation of 225ish and put a chunk of apple wood on the coals. Dealing with keeping this thing burning and at anything close to a steady temp is why I started modding it... it's "better" now but still a work in progress...
Anyway, after 6 hours I foiled it and tossed it back on for another 3 hours just to get it up to temp a little faster (dinner guests were starting to get whiney, bah it was only 6pm) then unwrapped it once the bone was real loose just to crisp it back up a little.
Tossed some summer squash and zuccini coated with EVOO, salt and pepper on the grate, whipped up some bacon/ranch pasta salad and pigged out.
All in all, not bad for a 1st attempt. Nobody wanted sauce on it so I guess I did ok. :becky: I personally thought the rub needed work. Was still better than almost any pulled pork I've ever had in a resturaunt.
Lessons learned:
1. Start cooking earlier.
2. The ECB is great for me being a total noob, but after this first cook I realized it can be way better. It's getting there.
3. I need to expand my base of rubs and sauces. What worked on the gas/in the oven doesn't seem to always translate right with smoke.
4. This is addicting. I want to Q EVERYTHING now.
Going to try a butt next weekend see if I can improve the flavor a bit and see how much better the ECB works now that the airflow has been tweaked and I'm not having to open the door to add more charcoal.
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