First Smoke Ever!

Discussion in 'Pork' started by keysninja, Mar 8, 2015.

  1. So in my roll call I mentioned that I wanted to have a smoke off with my husband. Well, today is the day! This is my first time smoking and I have a pork shoulder ready to go! I may be needing some advice along the way!
  2. smokin horse

    smokin horse Fire Starter

    Be sure and take pics along the way...good luck
  3. gunkle

    gunkle Meat Mopper

    looks good. Keep us updated on the competition. Are you both smoking today or you each get a day?
  4. We'll each take a different day. So he'll probably end up doing next weekend. Not sure how we'll do the judging this way.
  5. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Here's some unsolicited advice-

    Cook that butt at 300°, you won't be disappointed.
  6. Thanks! I'm at 250 right now but was thinking it needed to be at 225. That takes some stress off!
  7. gunkle

    gunkle Meat Mopper

    I've been doing mine at 250 - 275 and foiling at 160. I then take the foil off at 185 - 190 so I can get a little crisp on the bark ( The temp of the meat actually falls a bit when I remove the foil but comes back up after about an hour.) I remove it at 205. Might be I'm not getting the meat probe as deep with the foil compared to no foil. 
  8. I was wondering about the foil situation. Should I plan on wrapping it at some point? What happens if I dont? Also, how often do I need to check meat temp? I shooting for 190 for pulled pork.
  9. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    IMHO the first lesson first time BBQers should learn is not to obsess at keeping to 225°. Generally a pit will have a "sweet spot" that it will keep, you should let it ride there. The "unsolicited advice" from my previous post is simply where I prefer to have the pit when cooking butts,  YMMV.
    keysninja likes this.
  10. Looks nice, Take your time get comfortable Hard to mess up a butt  I smoke at 225, but others smoke at a higher temp and is every bit as good (if not better) than mine. I just allow plenty of time and don't mind the long day. But I have cooked hotter and faster on occasion when I didn't have as much time

  11. gunkle

    gunkle Meat Mopper

    foiling is to help get past the "stall". at about 160 - 170 you will see that it may go hours without raising in temps as more stuff starts breaking down. (not sure and the technical part of this). Wraping in foil helps to push it past this stall point faster. There is a good post somewhere here with all the science behind whats happening. Its really your choice some don't ever foil some do.
    keysninja likes this.
  12. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    IMHO you should not open the pit for any reason until the 6 hour mark and then only to check the internal temp of the butt.

    Foiling is an unnecessary step IMHO. This is your first cook, you should not take on any extra steps. Let it cook.
    keysninja likes this.
  13. Oops. This is at the 1 hour mark.
  14. gunkle

    gunkle Meat Mopper

    Not sure if anyone mentioned it yet but take lots of notes. Temps (ambient, grill, and meat), times, adjustments that way you can look back and see what works good for you and what might need adjusting.

    Also Enjoy the experience. It should be enjoyable as well as tasty. 
    keysninja likes this.
  15. timberjet

    timberjet Master of the Pit

    Butts  be done anywhere between about 195 and 205. My number one number has always been 203. Butt, you can probe test it after 195 and when the probe slides in with no resistance she's done. Wrap it up and store it in a cooler for a few hours. This step is the most important to get great PP.
    keysninja likes this.
  16. wolfman1955

    wolfman1955 Master of the Pit

    If your lookin you aint cookin!!! Just let it cook and quit losing that heat and smoke!
    That pork will take at least 6 hours in the low 200's!
    Keep Smokin!!!
    keysninja likes this.
  17. It is going to be good. I often go 225° and i figure a 10 LB butt will be ready to eat 24 hours later. I'm not a foil guy but their is nothing wrong with it. If I am in a hurry I kick the heat on up. Remember if your going much above 250° you have to be careful of using a heavy sugar rub or it will burn. As said above keep the lid closed or [​IMG].

    Happy smoken.

    keysninja likes this.
  18. Almost at 5 hours. I'm sort of scared I haven't given myself enough time. I read an hour per pound but I've also read 2 hours per pound. I'll check the temp in an hour and see where I'm at. Temp has fluctuated a bit between 225-300 but has mostly been 225-250.

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