First Q using the clay pot smoker

[t-bone49]

Well, thanks to all for your help and suggestions for this maiden run. Smoked an 8 pound shoulder after brining and rub.
The smoker didn't so too much initially. Had the temp too low. Placed one thermometer in hole drilled ajust above grate level. That held a steady 235 degrees once things got going.

Didn't anticipate such a long cooking time. Was up till 1am until smoking complete. I didn't feel like waiting an hour wrapped and then pulling at 2am so I tried something which seemed to work. Took a small Igloo cooler, heated hot water and warmed the inside. Wrapped the Q in heavy foil, placed a couple of towels in the bottom and then the meat. Now, this worked well so I'll see what you folks think. I bought 2 of those silicone potholders to handle the hot grill etc. I placed them draped over the wrapped meat and then used more towels on top of that.

Got up 8:30, checked the temp of the meat and it was still at 144 degrees. Do you think those potholders helped or would you normally still be able to hold that much heat? Pulled the pork and had a breakfast sandwich! Turned out really good. Brought some to a friend who has been doing this awhile and introduced me to it and he said it was excellent. Guess I wont be going to see my sister in N. CArolina anytime soon now that I can do this! Can't wait to go to Grill Kings event next week. Thanks to all again!
Tom

 

[qman]

Hey t-bone sounds great.
I don't know about the silicone potholders, but sounds reasonable that they would help keep the heat from escaping upward. As long as the end result was so good, that is what matters most.

PULLED PORK SANDWICH FOR BREAKFAST-now that is my kind of guy!

 

[chad]

Anything that insulates helps! For small cooks like 1 pork but or so I wrap it in foil and put it in either a small Igloo/Coleman/or Styrofoam cooler with a couple of beach towels (hey, I'm in FL and have a pool, beach towels are always around) on top. It'll keep for HOURS this way. At cook offs and larger catering gigs I use 50, 70, or 100+ quart coolers to hold the meat.

You're idea of prewarming is a good one but usually not necessary in the summer.

Another option is to foil and put in a pan in a very low oven (low or warm). I've put done this with completely cooked butts and with some that were about 3/4 done and they've all come out ok. The key it that they get to 185 or better and that they stay above 145 to keep from poisoning you.

 

[t-bone49]

This being my first smoking attempt, I wasn't sure how much the silicone potholders helped with the insulation and holding the temps up in the cooler. Seems to have worked ok. Thought about using the oven left on low, but the minimum temp in the oven is 170 and I was afraid the meat would still keep cooking and begin to dry out. What do you think?
Thanks,
Tom
By the way, went to your site the other day. Nicely done.

 

[chad]

If it's wrapped in foil (double if needed) with a little apple juice or water and on low/170 for a few hours it would be ok. Technically, pulled pork is overcooked anyway!! It won't dry out overnight. It would be more likely to be cooked to mush rather than dry out.

Tim is our webmaster - He's working on an update on the Southern Brethren website with some competition pics and such - I think he's in Dreamweaver learning curve mode!

I often cook for 6 hours in the smoke and wrap the meat at whatever temp it happens to be and finish off for 6 or 7 hours in a low electric oven (170 actually means it fluctuates between about 160 and 210 ). Pull great and I just pour all that lovely juice right back on the pulled pork.

I do this for catering since I have to get some sleep! At competititions we cook until the meats around 185 then foil for another lttle while - then we put the butts in the cooler. We usually get only 2 or 3 hours in the cooler but some top teams we've been around will cooler the pork for 4-6 hours. It doesn't have any choice but to be moist and tender. :mrgreen: We're thinking of cooking the butts earlier and coolering longer.

It sounds like you did great and if you're pleased with the results just change the timing or whatever to better fit your schedule!