First Smoke (Pork)

[smokinvalley]

I'm now into my 2nd hr of smoking.
1 - 5.5lb Pork Shoulder 3rd shelf from top
1 - 4.0lb Pork Sirloin Roast 2nd shelf from top
1 - BBR top shelf

Planning 3 hrs Hickory smoke. After smoke i'll dump the water bowl and put in apple juice. Should i just leave the meat on it's current self as is or should I wrap them in foil and continue in heat until IT reaches 190. But i'm sure the BBR should come off at around 5 to 6 hrs.
It took 2 hours for the temp to reach 195 it should continue to rise i'll try to hold around 210 to 220 as the winter temperature is pretty cold outside. Any help or guidance will be greatly appreciated. As a tidbit I put in one Hamburger 1/2lb to hold me until everything is done. I don't want to open the door as the temp falls to swiftly. I'll remove the hamburger when i dump the water bowl. what should i expect from the hamburger? Over cooked? under cooked?

Thanks for any views.

Now 12:20 PM ET Just reached 200 started at 10:00 AM

[FLBentRider]

Don't foil the pork shoulder.

I'm not sure about the pork sirloin.

You can foil the ribs, I'd give them 1-2 hours in the foil.

I just put water in the bowl. I've never noticed that anything different has any effect on the flavor of what I'm smoking.

That shoulder may take 12-18 hours to get to an IT of 185-195F

The sirloin. not sure of you should take that to an IT of 145-150 (for like a pork loin) If it has a lot of connective tissue, cook it like the shoulder.

[Tenpoint5]

Grab the burger quick and finish it on the grill. You are going to see a big temp drop when you put that bowl of cool/cold AJ in there. You would be better off putting boiling water in the bowl if your worried about temp recovery. With the amount of meat you put in there it will take quite a while to get the cabinet temps up to the 210-220º range.

If you are going to run the Ribs nekkid they should be done about 5 hours into it. I would pull them at 4 hours and sauce if your going to do that then let the sauce set for the last hour.

I usually dont rotate the racks but others do. If anything I would rotate from front to back.

[smokinvalley]

The Pork Sirloin is 3 1/2" thick. it had a 3/8" layer of fat on one side that i trimmed. It has a bone (I think, I don't remember right now.) I know if it has a bone it'll help in internal cooking. They had them on sale for $1.00 per lb. Thought i'd try it. and treat it like the shoulder. You ever cook hamburgers in the smoker? Just curious as what to expect when i remove it.
OK Thanks, i'll just change out the water and skip the apple juice.

Thanks, I'll Boil some water now as the three hours is fast approaching.

12:45 One puck left temp 202. Outside 22 deg 5 mph wind

[smokinvalley]

pulled the hamburg at 1:20 and quickly dumped the bowl in a pail of water and refilled half way with boiling water. then pulled the BBR and wrapped it in foil and returned it to the top shelf. left the Sirloin and Shoulder alone but did spin them 180, didn't flip them though. closed it back up and saw 200 again at about 1:50.
Now 2:45 and only 205. plan on removing the BBR from the foil at 3:30 and slathering with Sweet Baby Rays BBSauce. then putting it back in for 1 hour. I'll first look at the IT of the Sho&Sir around 8PM but will probably by cooking until Midnight.
Hamburger was soso it was fully cooked at 1:20 didn't need grill.

[smokinvalley]

Whooo Boy what a day. 17 hours total. Shoulder 12 hrs 187 IT, Sirloin 13 hrs 191 IT then FTC for 3 hrs, BBR gone about 6 hours ago Tasted great. More structure/Body than my oven prepped BBR from the past. Not quite as fall off the bone as the oven prepped BBR. I did 3-2-1 with the ribs but struggled getting the CT to 200. after the ribs were removed I was keeping the CT at 225. Maybe next time I do BBR I'll be able to maintain 220. Already pulled all the pork and got it in the fridge. Now i'll need to learn what kind of Bread or Buns will compliment the PP. Also wondering if the PP sandwiches will need some kind of sauce or spread. And do you use any kind of condiments for the PPS? All in all my first smoke was a huge success and I'm quite pleased  ;D. Takes a long time though for PP. Took a few pictures maybe I'll post them after i catch some zzzzzzzzzzzzzz's

[FLBentRider]

Pulled pork does take a long time, but worth it IMHO.

Congrats on the successful smoke.