New from NC

ncjim

Newbie

Original poster

May 26, 2013

5

10

Morganton, NC

• May 26, 2013

• #1

Hi All,

As the title suggest I live in North Carolina (Morganton). Just got a new Masterbuilt 40" electric smoker from my daughter. Bought a book smoking for idiots. A lot a good information to get me started. I found SMF and knew that it was the place to be. Smoked my first butt two days ago. It was only 6 pounds. Used information from the book and SMF and my family and a couple friends said it turned out great. I used a rub from the book and let the butt sit in the fridge for 24 hrs. Then I started the smoker at 6am at 225 degrees. Used hickory chips adding more every 45 to 60 minutes for the first 4-5 hours. Took the butt from the smoker about 4pm with an IT of 200. I wrapped it in foil and let it sit for about 30 minutes. Unwrapped and pulled with a fork. I thought it was pretty good for my first time, probably could have left it in until IT was a little higher, may have been more tender. It was great experience. I am going to do a brisket tomorrow for Memorial day. 6.5 lbs - not sure how long it will take, I am planning on 10hrs minimum or until 195 IT. I want to slice it. Any advice would be welcome.

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• May 26, 2013

• #2

Congratulations on the Butt, try some Finishing sauce next time, it helps break-down the Collagen a bit more.

Now , as for Brisket, make sure you have a good Thermometer and watch it. You can get an estimate on the time needed by using (1.5hrs. per lb. at 225*F). However use your thermometer and take it to the 200* to 210*F, the Bark should be marvelous then and none will be left for leftovers.

You seem to have the estimate down, so go forth and BBQ

Tomorrow is the day for remembering Our fallen and Serving Warriors , remember them and the Fallen at the Towers , 911.

have fun and as always . . .

 

ncjim

Newbie

Original poster

Thread starter

May 26, 2013

5

10

Morganton, NC

• May 26, 2013

• #3

Thanks old school. I will try to get some pics for future qview. I am really starting to enjoy the world of smoking.

As far as our our current, past and fallen warriors tomorrow is a special day for them and as a previous service member (Navy) and current DOD employee, they all are in my thoughts and prayers on a daily basis.

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• May 26, 2013

• #4

Hi Jim! :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!

There have been a few brisket threads the past few days with a lot of good help in them, just search "brisket" and you should find everything you need to know. If you get a little overwhelmed by it all just post a thread with your specifics and you should get all the help you need!

 

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,017

1,776

N.E. Oklahoma

• May 26, 2013

• #5

Welcome to the forums, Jim!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastime...grilling and smoking great food!  There are lots of friendly and knowledgeable people here who really enjoy helping one another.  Just ask when you need help and you'll get plenty!

Red

 

mossymo

Master of the Pit

OTBS Member

SMF Premier Member

May 30, 2007

4,989

1,799

Glenburn, North Dakota

• May 26, 2013

• #6

Glad you joined us Jim, :welcome1: from North Dakota!

 

wjordan52

Meat Mopper

Sep 1, 2011

245

11

NC

• May 26, 2013

• #7

Welcome neighbor! Congrats on your first butt. I look forward to seeing pics of the brisket. If you get tired of adding wood chips check out posts on the AMNPS mailbox mod for the MES. Good luck on tomorrow's smoke! 

 

ncjim

Newbie

Original poster

Thread starter

May 26, 2013

5

10

Morganton, NC

• May 27, 2013

• #8

started brisket 630am. Did not get any pics. Temp set to 215 for now will turn it up to 225 later. Plan on 10 - 11 hrs. Adding mesquite chips every 45 minutes for the first 4 - 5 hrs. I had the vent open to half and then saw the argument over where it should be and decided to open it full. Will get pics hopefully of the finished product. I also don't plan on foiling until done at 200 IT just foiling to rest.

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• May 27, 2013

• #9

Hi Jim,

 to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the 

!!!

So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

  or this...

Good Luck and Get Smokin'

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• May 27, 2013

• #10

to SMF!  We are so glad you joined us! Happy Memorial Day!

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. http://www.smokingmeatforums.com/a/terms-of-service

If you need any help roaming around the forums....just holler!  Happy to help out!

Kat

 

ncjim

Newbie

Original poster

Thread starter

May 26, 2013

5

10

Morganton, NC

• May 27, 2013

• #11

Sorry all for the lousy qview. I should have waited until I had more experience on the smoker. All I have is taking it off and wrapping.

20130527_145840.jpg

• ncjim
• May 27, 2013

20130527_150121.jpg

• ncjim
• May 27, 2013

    

I was doing OK. I pulled the brisket at 207 IT after 9.5 hrs. I liked the way it looked. Wrapped in foil for 30 minutes waiting for friends to arrive. When i carved it it was tender but i was a little embarrassed to share the final product here since most of what I have seen looks so incredible. The fat cap was pretty thick the meat looked good though and it was tasty. Everyone said it was great but I thought it was a little over done. It was just OK for my first try with a brisket. I was wondering if you need to trim the fat cap a little before you cook or remove before carving. My slices did not com out looking like most qviews I have seen. 

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• May 28, 2013

• #12

Dont worry about being embarrassed to show the q-views.....its a way to learn and/or teach someone else.  We can help out when we can see things too!  Now that you have done your 1st brisket.....change one tiny thing doing it the next time and see what happens.  You get to eat the mistakes and that's the best part!

Kat