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New grill &smoker, and first-time smoker operator

post #1 of 14
Thread Starter 
Left the old grill behind when we moved to TN; wife found a combination grill + smoker box for my housewarming present. Never used a smoker before, but she thought I could figure it out. She was right, as usual. :-)

Grilled London broil last night and tried out the smoker today with a small chunk of the broil that I saved out. Tasted great (IMHO), so now I'm smoking a pork butt for dinner tonight.

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post #2 of 14
Nothing like jumping right in feet first! Welcome to the forum. There are the smartest smokers on the web right here. Any questions you have will get multiple answers. Just ask away.
post #3 of 14
Thread Starter 
Thanks for the welcome, Brooksy!
Here's a question (it seems logical to me, but that's no guarantee I'm right): my online source says to smoke a pork butt at about 225 degrees for 1-1/2 hours per pound. If I've sliced a 4-lb butt into 2 halves (one on each rack of the smoker), shouldn't I plan on smoking it for 3 hours, as opposed to 6 hours for a 4-lb piece of meat?

Cheers,
--Joe
post #4 of 14
One of the first things you want to learn about smoking is that the meat will be done when it wants to get done. That being said you want to cook more to an internal temp not really by time. I'm sure you're wanting to pull the pork after its done and for that you need an internal temp of 200/205. You can either pull it right then(if you have insulated gloves)remember it will be HOT or rest the pork wrapped for an hour or so and then pull. Wrap in foil and put in a cooler is the normal option. You will hit a stall normally between 160/170 which you can either wrap you butt in foil which helps you get through the stall a little faster or wait it out. The stall is the real issue with trying to judge your cooks by time. A stall could last thirty minutes or a few hours all depends on the meat. I've personally never wrapped a butt or ribs so couldn't tell you if it affects the bark but the experts on here say it does and I'm not willing to take a chance with that.
post #5 of 14
Thread Starter 
"Works for me!" (he said, getting out the digital meat thermometer). Thanks again!
post #6 of 14

Hello Joseph, welcome to the site, funny thing about smoking meat, you get hooked right off the bat. Nothing like it, especially when cooking for family and friends

post #7 of 14
Thread Starter 
Thanks, Gary!

(speaking of really getting into it, this afternoon):

Wife: "What are you doing, Hon?"

Me: "I'm smoking a pork butt for dinner."

Wife: "Don't you have trouble keeping it lit?"

Me (totally focused on smoker): "No, the flame on the grill kept blowing out, but the smoker... Oh."

Wife: "Don't worry, Darlin', I won't quit my day job!"

yahoo.gif
post #8 of 14

I like that Funny !!!

 

 

Gary S

post #9 of 14
That is definitely a keeper! A woman that likes and better yet tells a corny joke is great in my book.
post #10 of 14
Thread Starter 
Mine too! Been keeping each other for not quite 20 years now.

Got "4 thumbs up" from wife and mother-in-law for smoked pork butt. I didn't cook it long enough to pull it (in too big a hurrry); I just sliced it and served it. Smoking made it so tender that Mom-in-law didn't realize it was just a Boston butt; she thougt it was a loin roast. biggrin.gif

Wanted to do ribs for Memorial Day, but wife suggested I do them (for the first time) when it's just family, rather than for company... had to agree, especially since them suckers are EXPENSIVE!

Cheers all!
post #11 of 14
Glad to hear it worked out good. Ribs aren't as hard or complicated as you might think. Just take your time with them and they will come out fine. Look forward to seeing some qview from you.
post #12 of 14

Hey

 

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

 

Gary

post #13 of 14
Thread Starter 
OK, here's a question: What's a qview?
post #14 of 14

Welcome to the forum. Qview is pictures of the items you smoke. And ribs like Baby backs are fairly easy I use the 3-2-1 method. Which is 3 hours smoked. 2 hours wrapped in foil. Then 1 hour back on the heat. Wrapping meats being cooked in foil after time in smoke helps to make them tender and moist. If you a using a water pan with your smoking you aren't really going to dry out anything, but some meats tend to get a tuff outer layer on them during the smoking. the wrapping in foil helps to get that tender again. With ribs when you wrap them you can add a little BBQ or small amount of apple juice with some honey and brown sugar to add flavor. The foil almost steams it in to the meat. Good luck on all your smokes and keep it LOW AND SLOW.

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