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Ready For My 1st Smoke!!!

post #1 of 15
Thread Starter 
OK. I've picked-up all of my ingredients & a 6.5# Boston Butt & I'm ready for my first smoke tomorrow. I'm following the guidelines from Meowey's "Basic Pork Butt Smoke" that is a Sticky in this forum. I'm planning on making Jeff's Naked Rub, his Finishing Sauce as well as making his BBQ sauce.

I actually think that I'm more excited about this that I am at Christmas! I'll try to post pictures when I'm done.
post #2 of 15
Yeah, pictures for sure!! Pork is hard to mess up, you'll do good... and it will have you planning you next smoke before you've washed it all down.
post #3 of 15
Sounds like you're on the right track, Grande. Good luck on your first smoke. Be careful though...it quickly becomes a real obsession!

post #4 of 15
Good luck, Grande! I can understand your excitement and relating it to Christmas morning. I got mine for Christmas and have been happy as a kid when I look forward to smoking something.

I've only smoked pork ribs so far and am looking for your results of the butt! icon_biggrin.gif
post #5 of 15
Good luck man, you have a great attitude!!

I'm looking forward to some pictures as well as a report. Beers to you.

P.S. to the powers that be, we need a Beer emicon.
post #6 of 15
Hey Grande ,, i`m doin my 1st pulled pork also this week end !! be carefull smoking is very additive !!!lol meat that is.....i have done tons of chicken fatty`s, spare ribs, italian sausage , shrimp ,,,you`r gonna love it !!! PDT_Armataz_01_34.gif
post #7 of 15
You're gonna like the rub and sauce! I make the BBQ sauce in double batches but it doesn't last. My step son manages to talk me out of a jar of it biggrin.gif. Duaghter-in-law can't take too spicy of food, so I cut back the pepper just a little. Enjoy. Keith
post #8 of 15
Welcome to your new obsessionPDT_Armataz_01_22.gif .

I was going to do Meoweys guidelines as well for my first pork butt too this weekend than plans changedPDT_Armataz_01_21.gif .....later thoPDT_Armataz_01_34.gif

Not to thread steal but try Dutch's pork loin in mahogany sauce PDT_Armataz_01_34.gifPDT_Armataz_01_34.gif
post #9 of 15
Don't worry Grande I'm sure your first smoke will turn out great,and lookin forward to pictures.PDT_Armataz_01_18.gif
post #10 of 15
The first smoke is exciting. Enjoy your day! Looking forward to the q-view!

Take care, have fun, and do good!


post #11 of 15
Good luck on that first smoke!!

Just remember... with pork butts the key to the whole deal is patience. You can't hurry them and some of them can be darn stubborn. The plateau is the hardest part because you never know how long it's gonna last. Patience and plenty of beverages to last you through the whole smoke and you'll have some pork folks will be lining up for!!

Are you planning on pulling it or slicing it?
post #12 of 15
Great cut to start on! You'll love it. Just make sure your day is clear so you can tend to the smoker! Can't wait to hear how it goes!
post #13 of 15
Thread Starter 
I just applied the rub this morning. I have to take my kids to swim class & go swimming with my 2 year old. As soon as I get back, the butt goes into the smoker! It will probably go in @ 12:30. It's a 6-1/2# butt, so we'll see how late I'm up tonight. I'm planning on pulling it, so I have to get it up to 205°.

Thanks for the reminder. I have to bring a couple more beers up from the basement & get them into the fridge. It also seems to me that this may be a good time to enjoy a nice cigar.icon_biggrin.gif
post #14 of 15
Thread Starter 
Well, I'm 5 hours in & at an internal temperature of 149°F. I haven't really noticed a plateau yet. When I get to 165-165°, I'm planning on foiling & contiuing on in the smoker.

If I may ask, what is the purpose of wrapping bath towels & putting the butt in an insulated cooler? Is it to control the rate of cooling?? If so, I may just slide it into a cool oven. That would be insulated as well.
post #15 of 15
Others may have more technical answers but it's to let the juices in the meat redistribute throughout the cut before eating.

Have you ever cut into a just cooked piece of meat and juices just oooz out and you think, wow, this is so juicy. Then, when you sit down, it's not so juicy? That's why.
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