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post #21 of 24

I'm pretty new to smoking, too.  The first thing I ever smoked were Boston Butts.  They were easy, and incredibly delicious. 

 

If you're asking about wrapping it in foil because of the first comment on this thread (from c farmer), I'm fairly sure they meant cover the WATER PAN in foil, not the butt.

 

I just smoked a butt a few days ago (second butt I've smoked), and here are a few tips.  Mine was 7.5 lbs, and it took 13 and a half hours to reach an IT of 200°F.  I smoked it at 225° (I have the same smoker you do).  Unless you want to start it at 4:00am, or eat very, very late, I wouldn't plan on having it for dinner. 

 

I didn't use water in the smoker pan.  Covering the drip pan, water pan and even the top of the chip burner with foil will make for slightly easier cleanup later.

 

I rubbed the butt the night before, covered it with plastic wrap, and put it in the fridge overnight.

 

I pre-heated the smoker at 7:00am, and took the butt out of the fridge for an hour so it wouldn't be super cold when I put it in the smoker.  I put hickory chips in the smoker at 7:30am, and put the butt in (with the rack in middle position) at 8:00am. 

 

I added more hickory chips at 10:45am, and then no more for the rest of the day.

 

The butt reached 200° IT at 9:30pm, and I took it out of the smoker, wrapped it in foil, and put it in a closed box to 'rest' for an hour.  After that, it went in the fridge (still foil wrapped), because I was falling asleep.  I pulled it the next day, and it was tender and perfect!

 

Good luck with your first smoke!  It's addictive.  :)

post #22 of 24
Thread Starter 

Thanks for the info. I will probably do a smaller butt tho. Probably 3 or at most 4 pounds

post #23 of 24
Quote:
Originally Posted by vervoren03 View Post
 

Hey everyone! So on Sunday I'm going to attempt my first smoke. I got a 30 inch Masterbuilt electric smoker for XMas. I have already did the break in process so it's ready to go. I'm going to attempt a boston butt as I have heard its a good starter meat. I'm looking for some advice here and below are a few questions I have.

 

I have heard both ways but should I use water in the drain pain?

 

You have an MES30, it will never need more water and you can't taste flavored water in the meat. Leave the door closed and your meat will remain juicy.

 

I know the pork is cooked at 160 degrees but I still people cooking till 190 up to 205 degrees?? Where should I stop at?

 

165 Internal Temperature is the magic safety pork number, at 200 you are making pulled pork. Just remember that just because you have reached the magic safety number on any meat, it doesn't mean you necessarily want to eat it that way. I did the magic number with ham once and it gagged me. Use your common sense.

 

I will be using wood chips... How often should I be putting in new chips?

 

If you properly regulate your upper vent, you should probably only need the tray full and maybe 2 charges. Don't overfill the tray, only cover the bottom. and you can only put so much in the refill chamber at a time. If you do not see immediate smoke from a refill or the initial fill, remember the heater has to be on heating the box to cause the chips to smolder. White smoke is bad, don't wet the chips. If you get white smoke regulate the vent to reduce the oxygen draft thru the box.

 

Lastly What's a good dry rub? And is yellow mustard good to do then apply your rub?

 

I highly recommend Jeff's 5-day E-Course on smoking to help get your feet on the ground, its basic its informative, its free. It comes in 5 daily installments (did I mention its free?). I am a miminalist, I like the meat taste and not all the herbs and spices so normally I do a catenne, garlic, and onion rub the night before and then I do a rubbing just prior to putting in the smoker, I add some kosher salt and a light but complete rub of light brown sugar to encapsulate the pork to make it more juicy and build a great bark. Mustard is not required unless you just want it, its a rub, not a paste.

 

Good luck and I sent you an EMail about the MES. 

 

Thanks in advance

Josh

post #24 of 24
Quote:
Originally Posted by katemail13 View Post
 

I'm pretty new to smoking, too.  The first thing I ever smoked were Boston Butts.  They were easy, and incredibly delicious. 

 

If you're asking about wrapping it in foil because of the first comment on this thread (from c farmer), I'm fairly sure they meant cover the WATER PAN in foil, not the butt.

 

I just smoked a butt a few days ago (second butt I've smoked), and here are a few tips.  Mine was 7.5 lbs, and it took 13 and a half hours to reach an IT of 200°F.  I smoked it at 225° (I have the same smoker you do).  Unless you want to start it at 4:00am, or eat very, very late, I wouldn't plan on having it for dinner. 

 

I didn't use water in the smoker pan.  Covering the drip pan, water pan and even the top of the chip burner with foil will make for slightly easier cleanup later.

 

I rubbed the butt the night before, covered it with plastic wrap, and put it in the fridge overnight.

 

I pre-heated the smoker at 7:00am, and took the butt out of the fridge for an hour so it wouldn't be super cold when I put it in the smoker.  I put hickory chips in the smoker at 7:30am, and put the butt in (with the rack in middle position) at 8:00am. 

 

I added more hickory chips at 10:45am, and then no more for the rest of the day.

 

The butt reached 200° IT at 9:30pm, and I took it out of the smoker, wrapped it in foil, and put it in a closed box to 'rest' for an hour.  After that, it went in the fridge (still foil wrapped), because I was falling asleep.  I pulled it the next day, and it was tender and perfect!

 

Good luck with your first smoke!  It's addictive.  :)

 

 

 

Thumbs Up  Yea I ment to cover the water pan in foil to keep it clean.

 

You can wrap the butt in for around the 150 mark to help get through the stall thou.

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