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Pulled Pork first time using GMG

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    Pulled Pork first time using GMG

    Good afternoon I plan on using my new GMG Daniel Boone this weekend to smoke a pork shoulder. I figure it's the most forgiving cut when using a new a smoker. I'm tempted to smoke with just hickory for my pellets, and wanted to know others experience using hickory ? I've never used only hickory in my pellets normally some sort of blend. Please share you wisdom with me

    thanks!

    #2
    You should have no problem with hickory. Higher BTU content will help ensure even temps on the GMG DB. Good luck and happy smoking!

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      #3
      If you are worried about a strong smoke flavor, don't worry...pellet cookers produce a light smoke. You'll be fine!

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        #4
        You shouldn't have a problem at all.

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          #5
          I really like Hickory with pork, it is a good pairing

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            #6
            Thanks everyone for the replies I just want to follow up with a quick question hopefully it doesn't start a debate. What is the best but I do use for sandwiches I thinking maybe pretzel roll King Hawaiian rolls I want to hear your thoughts?

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            • CandySueQ
              CandySueQ commented
              Editing a comment
              That would be good. Add some slaw for crunch. Bagged "angel hair" cabbage, sweet pickle juice and mayo makes a nice one.

            #7
            Originally posted by Advantage49 View Post
            Good afternoon I plan on using my new GMG Daniel Boone this weekend to smoke a pork shoulder. I figure it's the most forgiving cut when using a new a smoker. I'm tempted to smoke with just hickory for my pellets, and wanted to know others experience using hickory ? I've never used only hickory in my pellets normally some sort of blend. Please share you wisdom with me

            thanks!
            Advantage49 ... I see you are in Milwaukee. I'm just north of you in Port Wash. Welcome to the pit!

            Comment


              #8
              Originally posted by CurlingDog View Post

              Advantage49 ... I see you are in Milwaukee. I'm just north of you in Port Wash. Welcome to the pit!


              Thanks!! Hopefully there is going to be a potluck smoke event coming soon!! We could even be true Wisconsites and make it an ice fishing one lol!!

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                #9
                Click image for larger version

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ID:	263358 Here is the first shoulder cooked on the GMG, I couldn't resist the urge to pull a piece off

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                • Wando52
                  Wando52 commented
                  Editing a comment
                  You have a nice butt!

                • Ray
                  Ray commented
                  Editing a comment
                  Looks fantastic! And I'll bet it tastes even better.

                • fuzzydaddy
                  fuzzydaddy commented
                  Editing a comment
                  Beautiful! That's what I do before everyone gathers around to reach in and get theirs.

                #10
                Thanks everyone it was a huge hit!! I used the Memphis Dustnin it and the bark was incredible!

                I also smoked slme chicken wings but they didn't turn out. I Changed to many variables in my recipe and got kicked in the butt because of it

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                • Mr. Bones
                  Mr. Bones commented
                  Editing a comment
                  No worries, me Boyo: Shite happens!!! ;-)

                #11
                I don't like smoking chicken on the pellet smoker. The skin has always come out rubbery and the meat has been... I dunno, bland somehow. I just quit doing chicken on the Traegar.

                As for the butt, that looks great! Good job! I typically use apple or peach pellets, have occasionally used hickory, seldom if ever have I used mesquite. As noted above, the "smoke" on a pellet grill is mild and palatable to most people fairly easily, I think. Some of my friends with stick burners have brought me some stuff I thought was way over-smoked - particularly bologna. The ribs are fine with a heavier smoke, but I don't care for the bologna that way.

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