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First smoke...... wish me luck

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micahj02

micahj02

Newbie
Original poster
Dec 11, 2012
14
13
Well, here we go! I picked up a five pound pork butt to break in my new MES (awesome gift for my father-in-law) over the weekend. I spent the past few days reading everything my free time could support and the pork butt seemed to make the most since, for an ambitous newcomer. You should all know this was an overly thought out selection; one that was revised, reconsidered and second guessed thoughout the week. I even invited friends over to brave the outcome. If you read news reports of mass food poisoning next week, not me (I hope). All kidding aside, my father-in-law spent a couple hours on video chat walking me through the basics and we are hopeful our combined (his) efforts will produce success. I plan to start smoking early afternoon, so if your in Madison, Al around that time tomorrow and see smoke billowing up into the atmosphere, things didn't go so good. I'll share the result of this first attempt once the ashes settle. In the mean time thanks for the useful information!!
 
micahj02 said:
Well, here we go! I picked up a five pound pork butt to break in my new MES (awesome gift for my father-in-law) over the weekend. I spent the past few days reading everything my free time could support and the pork butt seemed to make the most since, for an ambitous newcomer. You should all know this was an overly thought out selection; one that was revised, reconsidered and second guessed thoughout the week. I even invited friends over to brave the outcome. If you read news reports of mass food poisoning next week, not me (I hope). All kidding aside, my father-in-law spent a couple hours on video chat walking me through the basics and we are hopeful our combined (his) efforts will produce success. I plan to start smoking early afternoon, so if your in Madison, Al around that time tomorrow and see smoke billowing up into the atmosphere, things didn't go so good. I'll share the result of this first attempt once the ashes settle. In the mean time thanks for the useful information!!
Click to expand...
Keep in mind if you are smoking a butt starting in the afternoon you will not be eating it for dinner.  
 
Welcome to SMF....

Remember a few basic things...

Season the smoker

Relax

Keep the rub simple at first...(salt, pepper, onion. garlic or even naked with nothing on it)

(If you want to try it later here is my RUB and my FINISHING SAUCE)

Relax

The butt will take approx 1.5 - 2 hrs per pound at 225......

Relax

You want an IT temp of 200-205 for pulling.... (lots of different ways here on the cooking part. Pick a way and run with it. Don't get too over excited or stressed over the middle part. With a MES there is really no need to wrap it)

Relax

Allow the meat to rest for at least 1hr before pulling.....

Relax

Pull and enjoy the fruits of your labor....

ohhh and relax!!!!!!

It is normal to be nervous, but relax. It is just food!!!! Make sure you TCO the food safety part and let the smoke do the hard work...... Keep a Smokers Log or Journal to track what you do during your cooks. It will give you a reference for down the road.......
 
Micah,

From all the info from other SMF members, I can already tell you might be making chgs
wazzapp.gif


to your 1st smoke project in your new MES that is perfectlly normal,  and
welcome1.gif
 to SMF now start smoking,

good luck,

Tenn Al
 
It was a raging success and everyone raced about how good it turned out. Thanks everyone for the support and pointers getting everything done. My father-in-law even took time out of his evening to had walk me through the meet prep, thanks!! Here are a few photos of the first smoke, many changes to come but very humbled with the first try. Enjoy....
Starting the smoke.
image.jpg

image.jpg

Four hours in.
image.jpg

image.jpg

All cooked.
image.jpg

image.jpg

All that's left : (
image.jpg

image.jpg

 
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