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howdy from beautiful Greenville, SC

post #1 of 4
Thread Starter 
Hey there everyone. The wife surprised me with a charbroil offset smoker for fathers day and getting set to do my first ever butt this weekend! We are having 15 friends over for some cold drinks and hopefully good bbq :) any tips or suggestions are greatly welcomed. I bought a 10.5 pound butt for this smoke. I'll do my best to post pictures as I go. Thanks!
post #2 of 4

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

post #3 of 4

Hello and welcome to the forum, from a sunny and hot East Texas. You will find lots of great information and good people here.

 

Gary S

post #4 of 4

I have a couple of tips. This worked for me. If you don't have a digital thermometer, you should get one that can monitor the internal temp of the meat and grill. I have a Maverick 733 that works great.

 

Next, keep it simple. It is easy to get caught up in trying to create this wonderful, beautiful hunk of meat with a coating of bark (aka seasoning crust) on the exterior of the butt that apparently pits brother against brother in an all-out family fight over who gets to eat it. I'm sure it's great, but believe me when I tell you it's not that easy to do. Most of these guys on here are advising you based on their years of experience, and although they make it sound simple, it's not.

 

If pulled pork is what you're after, get the internal temp to about 205. It is easy to pull, and texture is just right. Your friends will be amazed at how you can become such a great BBQ chef just because you have an offset smoker. There are many ways to get this done, just look around the forum and find a method and recipe that suits you, and go for it. Good luck.

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