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Newbie in NC

post #1 of 11
Thread Starter 


No experience smoking but lots eating, so I just decided to try my hand.  I got a Smokin-it #2, came in yesterday.  I seasoned it and am going to do a Boston Butt overnight Friday (10 lb. butt). Plan on doing rub then pulling it.  Not a native to NC, so mixed feeling on vinegar sauce.  Prefer something sweet.  I might throw in some ribs on saturday late after butt has cooked a long time.  Looking forward to my new obsession.

post #2 of 11

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 TulsaJeff. 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!



post #3 of 11

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.


post #4 of 11
welcome aboard! :)
post #5 of 11
Thread Starter 

This may not be the correct place but here's my question:  I am going to do a 10 lb. Butt overnight, then at about noon plan on putting some babybacks on with mealtime about 5-6.  Using the Smokin-it#2, if I take the Butt off, wrap it in foil then put it back on for the 2-2-1 method for another 4 hours, that should preserve the bark that I love and not over-smoke it with the new wood needed for the ribs, right?  The worst thing I can do is oversmoke something then my clan will not be happy.  I plan on using combo of hickory and cherry for the butt and then apple for the ribs. I have been lurking for a while but can't find great info on smoking different meats for one meal using this smoker.



post #6 of 11

Hey db, welcome to the forum. I promise you there is information on any kind of smoker for any kind of meat on this forum. I did a quick search and found a link about Smokin-it #2 and ribs:




Good luck with your first smoke, and be sure to let us know how it went. Oh by the way, we love Q-view (pics) here, so post away!

post #7 of 11
welcome1.gif to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!
post #8 of 11
Thread Starter 
Thanks! I'm posting a photo of my smoker as a test.
post #9 of 11
Thread Starter 
I smoked meat for the first time ever. I got a 10 lb. Boston butt, used mustard slather and rubbed it. Sat overnight in fridge. Friday at 6 pm put it in smokin-it # 2 at 225. I used 5 oz of wood, 3oz cherry and 2oz hickory. Here is initial photo:

I put a pan with 6oz of beer ( a hefeweizen ) in the bottom. Maverick 732 thermometer. I kept a log of everything, including my mistakes. Like 15 min after closing it and turning it on I realized I forgot to poke a hole in the foil for drain, even though I had a pan for drippings. Also forgot to use warm beer and let meat sit out for a while. When I woke up next morning about 8 the meat was about 167. I walked outside to the best aroma ever. It smelled of fried bacon. My neighbors must have been jealous. I was planning on dinner at 5 so I wasn't worried about the temp. Low and slow seems to be the mantra here. At noon I took out the butt to wrap so I could put in some baby backs.

I had prepared the ribs the same way. I did let them sit out 30 min prior. For these I used 3oz of Apple wood. I wrapped the butt so no more smoke and to get it up to temp. It hit about 170 by noon. Had to nibble at that point and boy was it good. Ribs went in.

After 2 hours I took out the ribs and wrapped them. The butt was still not high enough, about 190 after 20 hours. I did put some apple juice in the pan on bottom and in with the butt when wrapped initially. Another hour and butt was 200 so I took it out, put it in cooler insulated with towels. I unwrapped the ribs for the last hour and spritzed with Apple juice.
I kept the thermometer in the butt, wondering how long it would keep the heat. About 4:45 I pulled it, temp was 175.

Ribs came out and I portioned them.

I have to say, even though I live in NC, this was the best pulled pork we have ever had. The ribs needed a bit more time to be completely fall off the bone, but I'm not sure they were the best cut of meat to begin with. So ends my first experience. I may have bit off a lot I trying to do ribs too, but I figured with all the room in the smoker it was a shame to just do the butt. My next goal will be a brisket. Thanks for all the helpful advice I gleaned by trolling the forum for weeks ahead of time.
post #10 of 11
I find that " fall off the bone" is to done for me. perfect for me is just a little tug when you bite. but, yeah when looking at yo ur pics I am usually looking for a little more bone to be sticking out for me to call them done.
post #11 of 11

texas.gifHello, and Welcome from East Texas. This is a great site, lots of good information and great people.


Like the Pictures



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