First smoke

Discussion in 'Electric Smokers' started by surgetek, Jun 8, 2014.

  1. surgetek

    surgetek Newbie

    MA
    Did my first smoke today. I did two racks of ribs and a pork butt.

    All in all pretty well. Ribs were great, butt was a little lacking. I found the butt was too smokey. I used hickory, dry not soaked, and only had to add once.

    I can't complain. For my first one, they didn't dry out, they didn't taste like crap, and I can only go up from here.
     
  2. knifebld

    knifebld Smoking Fanatic

    Hey Surgetek, sounds like you had a good first smoke! One word of advice from one newbie to another; try to post pics and give a bit more detail on your smoke.

    There are some very experienced smokers in the forum that will give you advice on what you could have done differently and help you make the next smoke even better. Believe me the guys and gals in the forum know there stuff!

    Cheers.
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Yep, details give us the info needed to help you. Right off, don't soak chips. They don't smoke until they dry out. I'm convinced TV Chef's tell people to soak because it gives the instant visual cue that something is happening so rookies don't panic. Next, Hickory is a strong smoke, only second to Mesquite, it can be too much for many, or at least newbies to eating Que. My family almost made me stop smoking because I always used only Hickory. Now I use Ptmasters Choice. They are 1/3 each Hickory, Cherry and Maple Pellets from A-MAZE-N Products. http://www.amazenproducts.com/Default.asp

    Try Fruit wood, Apple, Cherry, Peach, for awhile until you get a feel for how much wood and for how long. Apple Hickory mix is tasty as well...JJ
     
  4. surgetek

    surgetek Newbie

    MA
    I knew I'd catch some. I hit post and said dammit no pics.

    My rub for both was a just one part store bought with 2 parts brown sugar. Rubbed and wrapped overnight. I used hickory chips, but I was told by a friend fruit wood for pork. Oh well.

    I used an apple juice and spiced rum spray on both.

    For the butt I did a 3-2-1. Temp at 250 and it held the whole time. I let the butt hit 165 (about 3 1/2 hours) then I hit the foil with a quick sauce I have made before (I'll post that later), double wrapped it and back into the smoker for two more hours. Then I wrapped it in the towels for the last hour but not in an insulated cooler. My wife who isn't a big smoke flavor fan liked the butt alot. I think I was overwhelmed by it because I smelled it all day.

    The ribs I did a 2-1-1. They came out great. Same sauce, rub, temp. One rack, left side, I did with no sauce for my mom who is not a condiment lover.


     
  5. knifebld

    knifebld Smoking Fanatic

    Awesome dude....just need to pulled pork and rib shots! LOL

    Good to know that I am not alone in being a tad overwelmed by the smokey smell after a long smoke. I get so excited all day at that beautiful smokey smells but after 10 to 12 hours of smoking and its time to eat...I just don't enjoy it as much as my guests. Trick is to save yourself some for the next day!

    Cheers!
     
  6. surgetek

    surgetek Newbie

    MA
    I didn't get any pics of the aftermath. The pork didn't pull apart great but it was still moist. Maybe not long enough in the foil.

    The meat on the ribs came right off and the bones pulled right out.

    I'm very happy with the ribs. I may do a few racks for a Father's Day cookout at my uncle's. If I can time it right the foil rest phase could be the ride up.
     
    Last edited: Jun 9, 2014
  7. surgetek

    surgetek Newbie

    MA
    I'm really debating on getting the smoke tube.

    Does anyone have any experience with them in their MES?

    Can you use just pellets without the tube and use the stock tray?
     
  8. knifebld

    knifebld Smoking Fanatic

    What temp did you pull out the butt at?
     
  9. surgetek

    surgetek Newbie

    MA
    It was about 180. Should I have waited for 190?
     
  10. knifebld

    knifebld Smoking Fanatic

    That might have been your problem. Next time try pulling it out at 205 and let it rest for an hour before pulling...should come appart without a problem!
     
    surgetek likes this.
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    3-2-1 is only for Spare Ribs. For Butts they are smoked, foiled at 165 or not, until they hit 190 for slicing or 205 if you want pulled pork. At 250° this will take about 1.5 hours per pound. If you have a MES with the controller center in the rear, this is one of the 1st gen models and will do very well with the AMNPS Pellet Maze in the MES of used with the Mail Box Mod. If the controls on your MES are front center, this is a 2nd Gem unit and will only work with the AMNTS Tube or the Mail Box Mod. Pellets in the chip tray burn up quickly and frequently catch fire. Not good. Read the info below and give your choice of my one of my Finishing Sauces a try. They really add great flavor to Pulled Pork...JJ

    http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke

    Foiling Juice / Sweet Pulled Pork Finishing Sauce

    Foiling Juice

    For each Rack of Ribs Combine:

    1T Pork Rub, yours

    1/2 Stick Butter

    1/2C Cane Syrup... Dark Corn Syrup...or Honey

    1/4C Apple Cider...or Juice

    1T Molasses

    Optional:

    2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more KC Style Glaze.

    Simmer until a syrupy consistency.

    Allow to cool for 5 minutes, pour over foiled Ribs and

    run your 2 hour phase of 3-2-1. For the last phase return

    the ribs to the smoker BUT reserve any Juice remaining

    in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

    For a Sweet Finishing Sauce for Pulled Pork:  Make a Double batch, Butter optional.

    Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

    Cover the pan with foil and continue to heat to 205*F for pulling.

    At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

    Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.

    When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while  the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

    Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.

    I was AMAZED...No additional sauce needed. ENJOY...JJ

    Tangy Pulled Pork Finishing Sauce

    This is more of an Eastern North Carolina style Finishing Sauce...

    2 C Apple Cider Vinegar

    2T Worcestershire Sauce or more to taste

    1/4C Brown Sugar

    1T Smoked Paprika

    2 tsp Granulated Garlic

    2 tsp Granulated Onion

    2 tsp Fine Grind Black Pepper

    1 tsp Celery Salt

    1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

    1/2 tsp Grnd Allspice

    Combine all and whisk well. Let rest, at room temp, a minimum of 30 minutes for the flavors to meld together. Or bring just to a simmer and remove from heat...JJ
     
    surgetek likes this.
  12. Yep that was the problem.  I pull mine at 205F and the bone comes out clean.  Anywhere between 195 and 205 should be good. 
     
  13. surgetek

    surgetek Newbie

    MA
    Mine was a boneless butt. I am thinking I will get a bone in next time.
     
  14. knifebld

    knifebld Smoking Fanatic

    Great tip Jimmy thanks! When I smoked my first butt, it came apart perfectly and although it was incredibly moist as I was puling, I found that it began to dry up as people where serving themselves. I am definitely going to try out these finishing sauces! Thanks.
     
  15. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Glad to help anytime...JJ
     
  16. knifebld

    knifebld Smoking Fanatic

    Would you also use a similar finishing sauce for pulled beef to keep it moist?
     
  17. surgetek

    surgetek Newbie

    MA
    I'll have to try those. I just used the foil dripping separated from the fat. Pretty good.
     
  18. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    You can if you like that flavor profile but for Beef I and a lot of folks around here use my Smokey Au jus. I have a Texas Brisket Dip but it is not published yet and I have to find and type it up...JJ

    Smokey Au Jus

    1- Lg Onion,

    4-5 Carrots,

    3-4 Ribs Celery

    3-4 Peeled Cloves of Garlic

    Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

    THEN add 4-6 Cups Beef Broth,

    2 Tbs Tomato Paste,

    1/2tsp Dry Thyme (4-5 sprigs Fresh)

    1-2 ea Bayleaf

    Finish the Smoking process to the IT you want. 

    While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.

    The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

    Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

    NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..
     
  19. knifebld

    knifebld Smoking Fanatic

    Sounds great, thanks Chef!
     

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