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Hello from Minneapolis

post #1 of 9
Thread Starter 
New to smoking, but love eating it. My one brother and one sister-in-law smoke and have good experience, so I'm hoping to catch up to them. For my first smoker, I bought a new/used Bradley electric smoker. Seasoned well, only used maybe two dozen times. For my first smoke (tomorrow), planning on a farm-raised whole chicken, a 3# pork loin and half-dozen pork chops, a handful of jalapenos, too. Mixed up simple brines tonight, water, cup of salt, half cup sugar. Wll start brining the chicken at 3 a.m. for 5-6 hours. Brine the pork loin in water, salt and brn sugar for 3 hours. Brine the chops for 2 hours in water, salt, brn sugar and a splash of apple cider. Plan on smoking the chicken and pork loin at 225 for 3 to 4 hours, pork chops maybe 2 to 3 hours. Drip pan with 50/50 water/apple cider, and use apple wood smoke. Meat thermometer will tell the tale when done! Wish me luck, ok?
post #2 of 9

Welcome!  Sounds like you will have a good time tomorrow. Be sure to take pics before and after to share with the group.

post #3 of 9
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!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

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 #4 of 9
Welcome aboard.
post #5 of 9

Welcome to the forums!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.  Good luck with your first smoke, and be sure to let us know how it turns out with some Qview...

 

Red

post #6 of 9
Glad you joined us ElyCanoe, welcome1.gif from North Dakota!
Looking forward to seeing pictures and hearing about your first smoke!
post #7 of 9
Thread Starter 

First smoke went well. The used Bradley works just as advertised, kept an even temp. Might have to build a little shack for rainy days and winter smoking.

 

Smoked at 225 from noon to 4.30 (chops went in at 2.00). At 4.30, wrapped chicken and butt in foil. No additional smoke, just 225 degrees. Took everything out at 6.00. Chicken was so done it fell apart lifting from rack into the pan. Pork was 180 internal, but tons of juice in the foil and had a nice smoky flavor. Pork chops were juicy, moist and smoky.

Some family was coming over for dinner, so planned on the 6.00 time to pull the meat from the smoker. Everything was well done, I would like medium rare instead - but nothing was dried out at all.

My question: Would it have been better to smoke around 190-200 degrees for that long, or pull it all earlier, and warm up the meat at dinner-time? Since this was my first smoke, I didn't want to be way late with the main event for dinner, so I started at noon.

 

Chicken on top rack, pork butt on the bottom rack.

Top down: Pork butt, chicken, 6 pork chops

 

Pork butt - approx 180 internal. More done than I'd like, but nice and juicy.

post #8 of 9

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

 

We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

 

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. 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 #9 of 9
Quote:
Originally Posted by ElyCanoe View Post

Smoked at 225 from noon to 4.30 (chops went in at 2.00). At 4.30, wrapped chicken and butt in foil. No additional smoke, just 225 degrees. Took everything out at 6.00. Chicken was so done it fell apart lifting from rack into the pan. Pork was 180 internal, but tons of juice in the foil and had a nice smoky flavor. Pork chops were juicy, moist and smoky.
Some family was coming over for dinner, so planned on the 6.00 time to pull the meat from the smoker. Everything was well done, I would like medium rare instead - but nothing was dried out at all.
My question: Would it have been better to smoke around 190-200 degrees for that long, or pull it all earlier, and warm up the meat at dinner-time? Since this was my first smoke, I didn't want to be way late with the main event for dinner, so I started at noon.

Nice looking cook and your smoker temp set at 225º is perfect. In my opinion it would be best for you to get a meat thermometer and cook meats to temp rather than going by the time it takes to cook as each cut of meat is different. With a cook like this I try planning on the meat being done 2 to 3 hours before it is time to serve and I pull it about 5º before my preferred internal meat temp, double wrap in foil, wrap in towels and put it in an insulated cooler to rest. It will hold its temp fine for a few hours and be steaming hot and much more moist compared to serving it immediately from the smoker.

There are a few foods you don't use a meat thermometer with, baby back and spare ribs being one as the bones being so close together throws the meat thermometer off so with ribs they are best cooked going by looks, time and learning from previous rib cooks.
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