or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › new member from MS!!
New Posts  All Forums:Forum Nav:

new member from MS!!

post #1 of 16
Thread Starter 
Hello fellow smokers! I've grilled for years, but would like to gain knowledge and experience with smoking meats....I have a standup, Brinkman charcoal smoker, and a side smoker/, charcoal grill...from North Ms...so, hopefully, I can make some good bbq!!!
post #2 of 16
welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

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!

We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

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!
post #3 of 16

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Happy smoken.

David

post #4 of 16

welcome1.gifto SMF!  We are so glad you joined us!

 

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 and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff in in the TOS.  Not that you have done anything wrong....just a little bit of FYI for new members!

 

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

 

Kat

post #5 of 16

Welcome aboard, Dean!  Glad you joined us.  This is a great place to share ideas on our favorite pastimes...smoking and grilling great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Any time you need help, just ask and you'll get plenty!

Red

post #6 of 16
Thread Starter 
Thanks for replies!! One quick question...started a Boston butt at 1:00 today....its internal temp is °170, takin it in various places..I don't have anymore charcoal, (rookie mistake), and my SB, is still good and hot...soooo..how much longer!?? Haha
post #7 of 16

LOL..... listen if push comes to shove you can always finish in the oven.

post #8 of 16
Thread Starter 
Thats what i was wondering!! Thought I could!!! Its almost 11 hours!!! Wonder how long if I put on oven!!?!
post #9 of 16

Same IT as in the smoker I wouldn't get all hot on it.  I like 225-230 cooking temp. Then foil at about 165 IT, and pull at 205 IT rest and pull. When I bought this last stove I was happy to see that it will cook down to 175 degrees. These are my ways. And I am always different. But its time to wrap anyway isn't so the oven is the same as the smoker.

 

I understand that there is a new train of thought with higher temps. Will see what I find you might check also.

post #10 of 16

I copied this from a Honest to goodness Guru's tutorial!

 

Foiling:

When the meat gets to about 165F, double wrap it in Heavy Duty aluminum foil. Put some of your spray of choice in the foil to help braise the meat. At this point I usually stop making smoke unless there are other things in the smoker that need the smoke. (You can finish cooking from this point on in the oven set at 250F if the weather changes or you want to save smoker fuel.) Continue to cook until the internal meat temps gets to 195-205F. Remove the foiled meat from the cooker and wrap it (still foiled) in a couple old bath towels and put it in an insulated cooler to rest for at least an hour before you pull it.

 

Hope it helps ya.......
 

post #11 of 16
Thread Starter 
thanks for your advice!! I think its time for the oven!!!
post #12 of 16
Now don't forget us..... I wanta see that good lookin thang!
post #13 of 16
Thread Starter 

HELP!!  wow...I cooked the above  boston butt for 12 hours yesterday!!!!  it's almost 10 lbs, and all I could get was an internal temp of 175!!  soooo..after being in the fridge all day..{I had to go to work}, I just put it in the oven at 400 degrees!!!  a buddy that cooks all the time says this will be fine...just get the internal temp at 200...or around!!!  a lot of the outside is done...some of it..a lil pink...ok for butts?? right!?!!?

post #14 of 16

Sounds like you hit one hell of a plateau... the bane of us all. The meat will reach a plateau where it starts slowly breaking down all the fat. Your IT will totally level off (for hours depending on the size of the butt... plus each one cooks a little different). The IT may even drop a little bit. As long as your smoker/oven is still cooking at the right temp, this is totally normal. The key here is to NOT kick up the temp of the smoker/oven because then you don't allow all that fat to render out and you end up with tough pork (a butt is by nature a tough piece of meat). When cooking, I always budget 2 hrs per pound. This does not mean that every butt will take a full 2 hrs per pound to cook, but that is the time I budget for it when planning a meal, etc. (Also of note, you can wrap a butt in foil, wrap a towel around it, and throw it in a cooler and keep it piping hot for HOURS AND HOURS until you are ready to take it out and pull it... so I always like to err on the side of finishing the butt long before eatin time.)

 

Just realized I'm talking in circles now. Bottom line: once the meat plateaus, don't kick up the heat. Just close your eyes and let it do its thang.

 

In terms of the pink, you will certainly have a good deal of pink along the outsides. This means you have a great smoke ring. Safe temp for pork is 165, so as long as you're past that point it is totally safe to eat. HOWEVER, you do have to get IT up to around 200 if you want a fall off the bone, tender butt.

 

Keep at it! (BTW, I usually smoke butts no more than 7-8 lbs so that I don't have to cook quite as long. Two 7 lb butts will cook faster than one 10 lb butt, so if you're going for more quantity, I still would just get 2 butts of 7-8 lb size.)

post #15 of 16
Thread Starter 
Thanks so much for the info!! I finally got !! Took it out, let it cool, and pulled some to eat!! Its only going to get better!!!
post #16 of 16

Hi,

 

welcome1.gif 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 Rules.gif!!!

 

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

 

worthless.gif  or this...th_What_NO_QVIEW.gif

Good Luck and Get Smokin'

 

Bill

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › new member from MS!!