First Smoke Ever!

[themule69]

1 hour per pound is for high temps. Figure more like 1.5-2 hours per LB and remember it is done when it is done.

Happy smoken.

David

 

[gary s]

We'll be here

Gary

 

[timberjet]

I'm with Mule. 2 hours per pound at 225. 2 hour rest in foil. You might want to have a plan B for supper. 

 

[keysninja]

Gah! 6 hours and I'm at 150.

 

[keysninja]

8 hours in, 158. I decided to foil because I have a toddler and a job and can't be up til midnight! (I like mushy and realize I will probably be up til midnight anyway.) trying to keep the temp up closer to 300. And then I still have to let it sit in a cooler with towels before I can shred it, right?

 

[timberjet]

8 hours in, 158. I decided to foil because I have a toddler and a job and can't be up til midnight! (I like mushy and realize I will probably be up til midnight anyway.) trying to keep the temp up closer to 300. And then I still have to let it sit in a cooler with towels before I can shred it, right?

Yes the rest is all important. It will speed things up if you keep the temp up to 300 and foil. No doubt about it but you are still looking at a later than expected sandwich Most of us get up at like 3 in the morning to get one done for dinner and some times that is not early enough..

 

[cliffcarter]

8 hours in, 158. I decided to foil because I have a toddler and a job and can't be up til midnight! (I like mushy and realize I will probably be up til midnight anyway.) trying to keep the temp up closer to 300. And then I still have to let it sit in a cooler with towels before I can shred it, right?

No you do not need to put it in the cooler, this is for keeping the butt hot if it gets done early.

I rest mine for 15-20 minutes tented with foil before I pull and get delicious, moist meat every time.

 

[timberjet]

Also if it is getting late and you are over it there is nothing wrong with heading for the crockpot. Just saying, we've all been there. I do mine a day ahead of when I want pulled pork for supper now days. Had my Butt kicked too many times by tough pig. Hahaha..... In any case you should check out chef JJ's finishing sauce. You don't have to tell the hubby about it. It could be our little secret and you will win the contest hands down. http://www.smokingmeatforums.com/t/122319/jjs-finishing-sauce-awesome

 

[timberjet]

 
No you do not need to put it in the cooler, this is for keeping the butt hot if it gets done early.

I rest mine for 15-20 minutes tented with foil before I pull and get delicious, moist meat every time.

She likes it mushy cliff.

 

[timberjet]

One last note since you are foiling. Unless you have something else on the smoker you can come in to the oven. No more smoke anyway.

 

[cliffcarter]

 
She likes it mushy cliff.

My response was directed to her question about resting in the cooler, not foiling to avoid the stall. Keysninja's comment about foiling with the butt's IT at 158° ended with "I like mushy", which I take as a reference to the soft bark that results from foiling during the cook. In any event, while a rest is necessary it doesn't need to be done for an hour in a cooler wrapped in towels.

 

[keysninja]

Ok, so I'll check the temp here in a bit and then probably snake it into the oven. 300?

 

[cliffcarter]

Ok, so I'll check the temp here in a bit and then probably snake it into the oven. 300?

Yes, or you can go a bit higher if you like.

 

[keysninja]

Here we go!

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• keysninja
• Mar 8, 2015

 

[keysninja]

My husband said, "Dang girl"! His sandwich was gone before I even say down. This'll make yer tongue slap yer brain!

image.jpg

• keysninja
• Mar 8, 2015

 

[keysninja]

image.jpg

• keysninja
• Mar 8, 2015

 

[gary s]

Nice Job Looks Great     

Gary

 

[gunkle]

Good job. Looks great.

 

[wolfman1955]

Now that's what I'm talkin about!! That pork looks VERY GOOD!! Your hubby better bring his A game if he wants to beat that!!
Keep Smokin!!!
Wolf

 

[bigd3077]

Damn, looks fantastic! I'm still new, but so far everything I have cooked, Butt, Shoulder, and BB ribs I did at 225-235 and been perfect. Maybe you smelled my Shoulder last week?!?!?

http://www.smokingmeatforums.com/t/180971/bbq-smoking-in-the-keys-last-weekend