Smoker had its first use yesterday, got a joint of pork from the butcher which included the tenderloin. |
Put the charcoal at the bottom and covered it with apple wood chips. We also put water in there, but decided to mix a bit of Magners in with the water.
We seasoned the pork with a meat rub that we created ourselves : Sugar, Salt, Garlic, Paprika, Worcester, onion salt and pepper.
The joint was put in the smoker, by itself, at about 1pm and we decided to take it out at 8, so it had a solid 7 hours of smoking.
We also created a mop sauce to put on the pork : honey, soy sauce and MORE magners mixed together.
I got the joint out of the smoker and put it on our biggest plate. I took a fork to it and the meat literally just pealed away and the smell was absolutely gorgeous.
Me and the girlfriend have eaten at some great places since we've been together. We've been to paris and eaten their finest meats, cheeses, breads, etc. We've been to 3 michelin star chef's restaurants (Sean Rankins place in Jersey, Stephen Terrys place in Abergavenny and James Summerin's place in Monmouth) and generally eaten some great food.
However, nothing we have eaten tastes as good as this pulled pork. God bless America for making food smokers, it is easily the best £100 i have ever spent.
"Look at banner Michael!"