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First smoke on new smoker

post #1 of 6
Thread Starter 

Hi all, I have been off this forum for a while as I have been smokerless! Well my hubby bought me a XL-BGE last Sunday. We grilled on it that night. I really like how quickly it heats up. I am going to try and smoke a pork butt this weekend, any help or advice from other users would be wonderful!!!! I need all the help I can get!!

post #2 of 6

Congratulations on your new smoker!

post #3 of 6
Quote:
Originally Posted by oldcountrygirl View Post

Hi all, I have been off this forum for a while as I have been smokerless! Well my hubby bought me a XL-BGE last Sunday. We grilled on it that night. I really like how quickly it heats up. I am going to try and smoke a pork butt this weekend, any help or advice from other users would be wonderful!!!! I need all the help I can get!!

Congrats on your new smoker! There's lots of information on cooking a pork butt here. I would plan on not eating it the same day that you cook it. Butts have a tendency to take longer than planned. I'd run your egg somewhere around 250*-265*, no spritzing no basting. Take the shoulder up to an internal temp of 205*. Pull it off the smoker foil it and let it rest for an hour then pull. 

 

Here's my last butts I did:

 

http://www.smokingmeatforums.com/t/138141/the-tail-of-two-butts-now-with-left-over-view

post #4 of 6

Congrats!  Just make sure you show q-views of your smokes each time!

 

Kat

post #5 of 6

Welcome!! A BGE is a pretty nice present, you must have a  really nice husband!! Dirtsailor2003 has you on the right track. A higher temp (than the traditional 225˚) will get you through the dreaded stall and to your final doneness temp a lot more quickly, but it'll still probably take longer than your plan. Wrapping in foil at 160˚ can also help speed things up, and I feel it gives a moister, more tender result. A lot of guys swear by not foiling, but I'm not to the point that I can get the results I want without it.

The best thing you can do is spend a few hours reading through the threads on pulled pork to get an idea of what seems to work and what doesn't. Also look up a good finishing sauce. I just use a 50/50 mixture of apple cider and cider vinegar with a little of my rub, some red pepper flakes and a squirt of ketchup. After it's pulled sprinkle the sauce all over it. There are a lot of recipes on here though, most of which look really good.

Also be warned, smokers can be a haven for pests and varmints. Neighbors, kids, in-laws and other unsavory critters seem to be drawn to them like moths to a flame, and they can be REALLY hard to get rid of. biggrin.gif

 

Have fun and don't forget to let us know how it turns out!!

post #6 of 6
Thread Starter 

Thanks, and thank for all the info and links! I will be gathering all the info I can!! I will try to take lots of pics!!! 

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