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jacobtia

jacobtia

Meat Mopper
Original poster
Feb 24, 2011
231
23
Central Illinois
Tomorrow I'm breaking in a smoke hollow grill/smoker. I ran it last week with 20 briquettes and 4 splits of Apple wood. Ran strong for an hour at 230 to 250. I added a chimney flashing and expanded metal fire basket. I need some grill gasket but can't find it at local hardware stores. I'm gonna use some foil for the time being.

Butt pre rub.

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Butt post rubb.
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It'll be smoked half pecan and half Apple. Split these up tonight.
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Smoker fires up at 6am tomorrow! Stay tuned!
 
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  Signed on.

Have a good smoking day.
 
jacobtia said:
Almost ready. I'm going to let the fire settle in a bit to regulate temp and give the butt time to come a little closer to room temp.



 
Click to expand...
I put meat on the smoker directly from the refer, (or a cooler if I am smoking away from the fridge).  There is some danger in allowing the meat to sit and warm to room temp also, for whatever it's worth, smoke ring develops until the IT of the meat reaches around 150*.  The longer it takes the meat to reach 150 the better the conditions for a nice smoke ring.  Not saying that the ring is indicative of good Q but it is more photogenic.

I allow 2 hours per Lb for butts.  If they finish quicker I consider it a gift from the BBQ gods.  They will hold quite a while double wrapped in a cooler.

Good looking batch of ABT's you've got going there.  
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