New and it shows

pampurred

Newbie

Original poster

May 19, 2009

1

10

• May 19, 2009

• #1

Hi Everyone!

I just bought my first smoker, the Brinkmann Smoke 'n Grill. I am really excited, however, I may have over committed myself! I will be testing the smoker (or lack of my smoking skills) this holiday by smoking 1 rib and 1 pork butt (5 lbs).

I am preparing to smoke 3 large butts!!! Ea about 8-9 lbs. The rubs I've got! I'm leary about the smoking time with 3 on grill at same time. Should I smoke until 140 temp and then wrap and place in oven??????

Any advice would be greatly appreciated!!

 

tasunkawitko

Master of the Pit

OTBS Member

May 27, 2008

2,397

26

Chinook, Montana

• May 19, 2009

• #2

hey, bud!

you will have NO problems! just sing out with any questions!

 

bmudd14474

Legendary Pitmaster

Staff member

Administrator

OTBS Member

★ Lifetime Premier ★

Jun 1, 2008

9,579

3,296

Florida

• May 19, 2009

• #3

Welcome to SMF. Take the 5 day E-Course. That will give you a good amount of knowledge. Anything else can be found on the site or by asking.

 

rivet

Master of the Pit

OTBS Member

Apr 25, 2008

3,232

16

The "Show Me" state

• May 19, 2009

• #4

Congratulations on your choice of smoker! You will have a blast learning how to smoke and learning how to play around with it. It's a great unit.

As far as your smokes/barbecues are concerned, it depends what you want to do with them. If you want to "pull" them as in - pulled-pork, then you have to go up to 195 - 200 F. If you want to chunk them up for barbecue, then 180 is fine. Anything less and you need to slice it like roast beef- which it is not.

You can smoke/barbecue it until 140, foil it and finish it in the oven to your liking. That is convenient and a good way to get your feet wet , so to speak.

You will be fine with 3 on the smoker at one time, but be aware that it will take a bit longer to reach temps. I cannot give you a time since you HAVE to have a hand-held temperature probe to check the temps. You can pick one up at Wal-Mart for about 5 bucks. Each piece of meat is different.

If you really need a ballpark figure, I would say plan on over 4 hours easily, to get to 140 F.

I say 4 hrs because your out-of-the-box SnP (that's what we call it here) will have your temps all over the ballpark as you add charcoal and wood, then damper it down. You will in all probability be running hot, but that's okay. your smoker and Butts are both very forgiving!

Hope this helps you out a bit to get an idea of your smoke. With more details on your situation, you can and will get a lot more fine-tuned advice here.

Welcome to the SMF, and good smokes to you.

 

pineywoods

SMF Hall of Fame Pitmaster

Staff member

Administrator

OTBS Member

SMF Premier Member

OTBS Admin

Group Lead

Mar 22, 2008

28,847

3,934

Florida

• May 19, 2009

• #5

Welcome to SMF glad you joined us. Congrats on the new smoker. You'll find lots of good info and some great recipes here. Heres a link to a basic butt smoke you can check out

http://www.smokingmeatforums.com/for...ad.php?t=57139

 

bigsteve

Master of the Pit

Feb 15, 2009

1,298

12

South West Florida

• May 19, 2009

• #6

Welcome aboard.

 

bassman

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Dec 15, 2007

4,330

58

• May 19, 2009

• #7

Welcome to the SMF. Glad to have you aboard.

 

richoso1

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jun 21, 2007

8,432

41

• May 19, 2009

• #8

Welcome to the SMF, and congrats on the new smoker. I see you've already gotten some great advise, so you should have a headstart real soon. It's all good my friend.

 

billbo

Master of the Pit

OTBS Member

Aug 19, 2007

1,393

34

Upstate NY

• May 20, 2009

• #9

Elcome aboard and good luck on that smoke!

 

ol' smokey

Smoking Fanatic

SMF Premier Member

Feb 4, 2009

589

12

Parma, Ohio

• May 20, 2009

• #10

Welcome to the SMF Pampurred. Ditto on all the info so far. I would also do a test burn with a load of charcoal. This way you get to know the SnP. Like how long a load of fuel lasts. Where to adjust the dampner for your target temp. Finally check your grate temps at 3 or 4 spots. Good luck.

 

visilor

Fire Starter

Apr 1, 2009

33

10

• May 20, 2009

• #11

Welcome aboard, can not wait to see the pics and hear how these three butts turned out.

 

grothe

Master of the Pit

OTBS Member

SMF Premier Member

Jun 12, 2008

1,762

12

Connecticut

• May 20, 2009

• #12

Welcome to SMF pampurred...glad ta have ya here!

 

jjrokkett

Meat Mopper

May 15, 2009

276

10

Arvada, CO.

• May 20, 2009

• #13

Good luck on your smoke and have a good weekend as well - Welcome!

 

dasmoker

Smoke Blower

May 18, 2009

98

10

• May 20, 2009

• #14

Welcome, and good luck. And if your Brinkman is like mine, make sure you either put some holes in your charcoal pan, or replace it with a grilling wok from Home Depot, otherwise your smoking day will be wondering why for the life of you, you can not get the smoker up to temp. I just read yesterday that Brinkman stopped putting holes in there charcoal pans because a consumer burned his deck down and sued them over it. So make sure your fuel can breathe.

 

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,016

1,776

N.E. Oklahoma

• May 20, 2009

• #15

Welcome, Pampurred! Your getting lots of good advice already. Good luck with those butts!

 

old poi dog

Master of the Pit

OTBS Member

Aug 26, 2007

1,232

11

Maui, Hi.

• May 20, 2009

• #16

Aloha....Great to have you on board. Make sure you have a good thermometer to guage the temps in the meats,and the temp in your smoker. Good ones should be on sale for this weekend.

 

smokin_tarheel

Smoke Blower

Feb 3, 2009

97

10

Tar Heel State

• May 20, 2009

• #17

Welcome to SMF, Good luck on you smokes. Don't get flustrated in the beganing. Practice, practice, Practice, Spend some time reading here on the forum. I will guarinty you will get all your question answered here. Tape pictures and show us your qview.