Pittmaster Test Run

While smoking some brisket and ribs on Labor Day, the results of which were posted on this site (Labor Day Brisket and Ribs), I was experiencing temp control problems with my old leaky Pittmaster. Yesterday, after trimming back on a previously installed baffle, which was restricting air flow, I decided to give the old girl a test run.

I rubbed a pork shoulder with mustard, spices and brown sugar, placed it in the smoker at 8AM. foiled it at 4PM and removed it at 6PM. Pork was chopped, mixed with my sauce and served on rolls with mac/cheese and slaw.

Joe,

That is a might fine looking meal Looks like some pretty good bark on that butt!!! By the way, how did the temps run this go round?

Joe, based on your results I think you solved the problem - food looks great!

By the way, how did the temps run this go round?

Thanks Jimmy, I was able to maintain an average temp of 275, inspite of some leakage.

Joe

Nice looking pork shoulder, Joe... you mentioned your sauce... What is it like? Do you mind sharing?

Don't mind sharing my sauce recipe, which changes from time to time, depending on mood and ingredients.

This time around I used a cup of left over morning coffee, cup of water, cup of brown sugar, about half cup of the spice mixture I used to rub the pork (onion, garlic and chili powders, black pepper), yellow mustard, little liquid smoke and some "Franks Hot Sauce". Placed all the above along with two cans of "Contadina Tomato Sauce" in a sauce pan and simmered until it reduced.