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First smoke

post #1 of 15
Thread Starter 
Ok here we go. 8 lb pork butt. Went in at 530 am. I didn't take any pics cause it was so early and I forgot to get my phone out. As of now we are spraying it every hour and adding wood to the electric smoker every hour. We spray first then let the smoker get back to temp and wait for the element to shut off and then add wood so it doesn't burn out too quick. So far so good.

What I have noticed is the smoke from the vent comes out strong when we first add wood and then levels out and within 40 mins there is barely nothing. Should I be adding more wood before the hour then? I don't know how to really tell?

Thanks!
post #2 of 15
Quote:
Originally Posted by jimim View Post

Ok here we go. 8 lb pork butt. Went in at 530 am. I didn't take any pics cause it was so early and I forgot to get my phone out. As of now we are spraying it every hour and adding wood to the electric smoker every hour. We spray first then let the smoker get back to temp and wait for the element to shut off and then add wood so it doesn't burn out too quick. So far so good.

What I have noticed is the smoke from the vent comes out strong when we first add wood and then levels out and within 40 mins there is barely nothing. Should I be adding more wood before the hour then? I don't know how to really tell?

Thanks!

 

The chip trays in those MES are not very big, and the chips will likely burn up within 30-45 minutes...so you'll have to add chips about every 30-45 minutes for as long as you want to add smoke.  As mentioned in your previous thread, the best way to avoid having to futz with the chip loader every few minutes is to get an AMNPS.

 

Good luck!  Looking forward to seeing your results!  Thumbs Up

 

Red

post #3 of 15

It is smoking as designed. White Smoke then Blue, finishing with just smelling good but barely visible if at all.  If you smell it it is still adding flavor. Just add when you can only smell it but not see anything...JJ

post #4 of 15
Be careful with the amount of smoke. A common mistake for new smoke cooks is to lay on billowing clouds of smoke on the meat. In my mes I use small chunks for wood. It lasts longer and has better flavor. The AMNPS Red mentions is sometimes tough to keep lit in the generation 2 mes units.
post #5 of 15
Thread Starter 
Thanks guys. I do have to look into other auto feeder. This week. Thanks for the tips. So now the wind is picking up real bad. Temp is getting all wonky. I closed the vents down a bit to get the temp back up and then I will open them all the way back up. I assume that's ok?
post #6 of 15
Thread Starter 
Guys another question. We wrapped at 160. It's been 1.75 hrs now and we are still sitting at 165 wrapped? That normal? Kinda worried.
post #7 of 15
Quote:
Originally Posted by jimim View Post

Guys another question. We wrapped at 160. It's been 1.75 hrs now and we are still sitting at 165 wrapped? That normal? Kinda worried.

That's normal, your in the stall stage, wrapping will help push thru it.... Stalls are different with each piece of meat though....
post #8 of 15
Nothing wrong with boosting the cook temp....especially after its wrapped to get u thru also. Butts can take with no loss of tenderness. Just gets you eatin' quicker.
post #9 of 15
Thread Starter 
Thanks guys. We started moving a little while ago. We were suppose to be done at 11.5 hrs and we r at about 12.5 hr so not too bad. We r at 197 right now. Almost there!
post #10 of 15
Thread Starter 
And it's out. Leaked a bit. Have no friggin idea how it did. Probe on the top. Leaked from bottom where is was a solid piece of foil and then wrapped and wrapped over again.

Question can u use those over bags for the wrap? I guess that's why it took longer them cause the deal was broken?

We put it right in towels and in a cooler and it's resting. Didn't even unwrap it.
post #11 of 15

Yes Oven Bags will work. Here are a few pics, Thanks to Oldschoolbbq (Stan), that will illustrate what I posted above...JJ

 

Slightly on the White side but will be fine...

 

brisket cook 5-17-12 012.JPG

 

PERFECTION!  Way to go Stan...

 

LL

 

Light but still real good and will give lots of flavor...

 

LL

post #12 of 15
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Yes Oven Bags will work. Here are a few pics, Thanks to Oldschoolbbq (Stan), that will illustrate what I posted above...JJ

Slightly on the White side but will be fine...

brisket cook 5-17-12 012.JPG


PERFECTION!  Way to go Stan...

LL


Light but still real good and will give lots of flavor...

LL
Sorry for the late reply. I was pretty tired Sunday and had yardwork to do all day. So here's my question how do you keep the smoke from coming out harder when you have to Add wood?
post #13 of 15

You can't...Best coarse of action is to get the wood going as fast as possible. That means No Soaking and well seasoned wood. Many guys will keep chunks ready to go by heating them on top of the fire box or if there is room, inside the firebox away from the burning coals. The Minion Method works along this line. Unburned wood an charcoal are always hot and ready to burn clean when the fire burns up to them and ignites them. Five to ten minutes of White smoke each hour or so will not hurt anything. It is making White smoke the entire cook that coats the meat in Creosote...JJ

post #14 of 15
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

You can't...Best coarse of action is to get the wood going as fast as possible. That means No Soaking and well seasoned wood. Many guys will keep chunks ready to go by heating them on top of the fire box or if there is room, inside the firebox away from the burning coals. The Minion Method works along this line. Unburned wood an charcoal are always hot and ready to burn clean when the fire burns up to them and ignites them. Five to ten minutes of White smoke each hour or so will not hurt anything. It is making White smoke the entire cook that coats the meat in Creosote...JJ

ok then we were good then.  that was one of our questions after all was said and done.  we did have about 10 mins of white smoke and then it settled in each time.  i deff without a doubt did not think the meat was over smoked.i didn;t taste like smoke in ur mouth.  it smelled like smoke if you has a piece towards the outside of the pork but the center and middle meat was just right i think.  i'm no expert but i was happy.  we used apple.  i think my buddy wants to use some thing diff next time.  i don't know what our next trial is.  maybe ribs but im kinda liking the idea of some hens.

 

jim

post #15 of 15

Here is some of my favorite recipes. They may be of interest to you...

 

Pit Chicken aka, Roadside Chicken

 

This Chicken is Grilled/Smoked and sold all across the country at Roadside Stands and at Firehouse Fund Raiser BBQ's. Here is my version

Pit Chix Basting Sauce

 

2C Apple Cider Vinegar

1C Olive or other Oil

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice

2Lrg Egg Yolks

 

I always Brine my Chicken with my Families Favorite Brine and apply some Bubba Chix Rub. This is then Grill/Smoked over indirect heat at 300-325°F until the Internal Temp (IT) reaches 175°F. If the skin is not Crisp enough, a few minutes, turning frequently, over direct heat will get you there.

 

This stuff is Tangy with a Sweet and Spicy Finish. If you wish, instead of Brining, you can make a Double batch and add 1T Kosher Salt to half. Marinate the Chix for 4-6 hours with the salted half of the Brine/Basting Sauce then use the rest to baste during the Cook.

 

I would squirt the Sauce on with a Sports Bottle about every 15-20 minutes and used all but 1/2 cup that I took to the Table to add a fresh Punch of flavor. Great Stuff!...JJ

 

Families Favorite Brine

 

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

 

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

 

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

 

Bubba Chix Rub

 

1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme

 

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1 teaspoon if less heat is desired. Add 1T Kosher Salt if the bird is not Brined.

 

SDC12493.JPG

 

 

 

Smoked Ribs as easy as 3-2-1

 

A full rack of Spare Ribs will take about 6 hours at 225*F...The 3-2-1 smoked rib recipe is a good way to smoke ribs and tends to turn out perfect ribs every time whether you are using the meatier Full rack spare rib or the Saint Louis cut. Baby Back ribs use a 2-2-1 method. The ribs are smoked at 225 - 250 degrees for best results...
The 3 stands for the 3 hours that you initially smoke the ribs with nothing but your favorite rub on them and some smoke with your favorite hardwood such as hickory, apple, pecan, etc. After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil.. just before you seal them up add some Foiling Juice or Apple Juice and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and the juice to braise the meat which Flavors/Tenderizes it.

The ribs cook in the smoker wrapped for 2 hours undisturbed. There is no need for Smoke at this point... After 2 hours remove the ribs from the smoker, unwrap, saving any juices in the foil, and place back into the smoker for the final 1 hour, with smoke if you wish.This firms them up, creates a nice Bark and finishes the cooking process. You can add a glaze or sauce at this point if you like. The meat will be pretty close to fall off the bone and be extremely juicy, tender and flavorful...JJ

 

Foiling Juice / Sweet Pulled Pork Finishing Sauce

 

Foiling Juice

For each Rack of Ribs Combine:

 

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

 

Optional:

2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more KC Style Glaze.

 

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

 

For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, Butter optional.

 

Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.

When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while  the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.

 

I was AMAZED...No additional sauce needed. ENJOY...JJ

 

DSCN0086.JPG

 

 


Edited by Chef JimmyJ - 6/2/14 at 6:10pm
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