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First smoke this sunday.

post #1 of 14
Thread Starter 
So i am going to be doing my first smoke sunday and I needed some advice.

I have 2 Butts. AVG 8 Lbs. I am using Jeffs rub on one and Alton Brown's rub on the other. I am using Royal Oak lump, But not sure on what to use for the smoking flavor. Maybe Mesquite?

Also I am going to make a mop. I know I want to have Apple Juice, And Captain Morgan, Should I go 50/50 with just those two, Or should I add something to it?

Second thing on the menu, Fatty. (JD Mild, Cooper Sharp Cheese, Proscuitto, Green, Yellow, Red Bell Pepper. Wrapping it all in Maple Slab Bacon.

How many pounds of JD should I use? Will one package do it, or should I go for 2? How long does the AVG fatty take?

Third Thing, ABTs. About 45 of them. I am filling them with a Strip of Prosuitto, and a Mixture of Cream Cheese, Sour Cream, and Shredded Chedder. Wrapping them in Hickory Backon, and Sprinling half with a bit of Jeff's Rub. I am guessing the ABTs should take about 45 minutes at 230*

I want to time it so the Fatty and the ABTs are done after the Butts have rested and been pulled. So I can serve everything together.

Given that information. What time saturday should I start the Butts in order to be safe? When should the Fatty be put on from that point, and lastly the ABTs? Basically I need some help roughing out a schedule.

Thanks in advance. And their will be a ton of QueVue


Oldest getting ready to Rub. And yes that's a Miracle Blade.

Scored the Fat.


Jeff's Rubbed

Second one Scored, and Mustard

All Wrapped Up

I forgot to take pics of the Alton's Brown rub being put on. I got distracted the oldest decided he wanted a bath. (His hands were Dirty)

80* and 86* 2 hours in. Temps at 237* and 229*

137* and 135* Putting along 231* and 240*, I think I found my plateau.

post #2 of 14
1) Wood is personal preference. I like an apple/ hickory mix on butts

2) Mop is personal preference. I think 50/50 is way too much captain. I usually use Apple Juice 5:1 with Jim Beam. I also throw in some brown sugar to sweeten it up and make a syrup as it cooks. I don't mop it, I spray it on.

3) How muck sausage to use depends on how many eat it. I make them in 1LB logs, and if I need more, I make another one instead of making bigger ones. The smaller ones are easier to handle and cook faster. Don't cook them by time, cook to 160 internal temp. (2-3 hrs?? depends on size)

4) 45, or less. they cook fast. I don't make much smoke while they're on either. Last time I did, they acted like a smoke sponge (I did boats w/ cheese exposed), and I couldn't even eat them.

Hope that helps
post #3 of 14
Butt time is a tough question. If you are smoking it for pulled pork I would get it started about 18 hours before serving time. This should give you a couple hours for them to rest foil and towel wrapped in a cooler. After the butts are in a cooler then start your fattys, about 2 1/2 hours should bring 1 pound fattys to temp. ABT's should take around an hour and a half. These are just guestamate's assuming a smoker temp of 225 to 250ยบ.

Butts and briskets are tough to guess time; they reach temp in 6 hours or 18 hours.....? Good luck and look forward to hearing updates !!!

*** I just noticed Smokin Out The Neighbors post, looks like we are thinking alike except the ABT smoking time. ***
post #4 of 14
Thread Starter 
Excellent, So if I wanted to try and eat around 6PM Sunday I should start around, 1 AM Sunday?

post #5 of 14
that smokin out the neighbors is so smart!!
post #6 of 14
Looking forward to it.
[saw]oh yes, there will be qview [/saw]
post #7 of 14
Thread Starter 
So, I had a lovely wake up call this morning of the G/F Needing to take my youngest to the Hospital.

He was admitted for dehydration and a Distended Bowel (SP). He had a stomach bug yesterday and wasn't eating much. No fever but we were pretty sure he was drinking enough. Obviously not. They say they just want to keep him overnight to keep him on IV fluids. And watch his Heart. He has Ventricular Septum Defect. (A Bad Murmor on a valve in the heart).

That being said, I still have my oldest home w/ a promise that we were going to be cooking today. And two Pork shoulders sitting here that i didn't want to go to waste. So I at least prepped them for you guys to see. How long can they sit in the fridge rubbed down for?

I doubt I'll be getting to the store today to get the rest of the stuff I wanted to smoke tomorrow. So the Butts are all I got.

post #8 of 14
Thread Starter 
Updated Thread 1.
post #9 of 14
Thread Starter 
Q Vue in the first post.
post #10 of 14
Hey Mav,
How is your little one, sorry I am just getting to your post I was busy with thewhole kitchen sink thing.
I hope you baby is home, i have had my baby girl in the hospital for dehydration, she was there 3 days.. the go from full of fluids to empty in like 60 seconds it seems...
Your q-vue looks great.
post #11 of 14
Thread Starter 
Well, they said he was doing fine all day. No fever, No infections, but his White blood cell count was high.

He should be home by lunch tomorrow.

post #12 of 14
Thread Starter 

Unwrapping Jeff's Rub Butt.

Jeff's Rub All Pulled Out

Alton Brown's Butt all pulled out, all the excitement caused me to forget to snap a pick when I first unwrapped this one.

My Dingo, Cocker Spaniel, and Maltese/Poodle Mix love me.
post #13 of 14
Nice looking grub, hope your little one is doing good.
post #14 of 14
Thread Starter 

The grub was great. And the kid is doing fine. they sent him home last night around 7:30 PM, Were on the BRAT Diet. But he loves bananas so it's all good.

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