This is not your pork!
is one Smokin' Farker
- Joined
- Apr 24, 2012
- Location
- Linz...
That's the cook from 16th March which I wasn't able to post before. Unbelievably it was still snowing mid of March, and we had a fluent change from Winter directly to Summer since then, Spring seems to be overrated anyway... :crazy:
For that cook I tried a different kind of raw pork sausage as well, and the pork shoulder without bone with speck without foiling. But look for yourself, I'll comment at the end of this posting:
The sausages were good, although the thinner one didn't look quite that nice after the procedure.
The pork shoulder roast was an EPIC FAIL, because it completely dried out. It looked and smelled so good, but was inedible. I do not have any idea what went wrong, and it's another example for my series of failure when smoking something without foiling.
Is it me?
Is is my WSM?
Is is the meat?
What the hell has to be done to produce an excellent product without using foil?
There has to be a mystery to it which I still wasn't able to solve. :sad:
For that cook I tried a different kind of raw pork sausage as well, and the pork shoulder without bone with speck without foiling. But look for yourself, I'll comment at the end of this posting:
The sausages were good, although the thinner one didn't look quite that nice after the procedure.
The pork shoulder roast was an EPIC FAIL, because it completely dried out. It looked and smelled so good, but was inedible. I do not have any idea what went wrong, and it's another example for my series of failure when smoking something without foiling.
Is it me?
Is is my WSM?
Is is the meat?
What the hell has to be done to produce an excellent product without using foil?
There has to be a mystery to it which I still wasn't able to solve. :sad: