9 lb Butt, Brand new #1, 1st smoke....
#1 arrived safely and fast via FedEx. Unpacked, cleaned and cured for almost 4 hours. Use 2 blocks of supplied wood but only one turned to ash. The other was nearly intact but was charred quite a bit???
Bought 9+ lb Butt (Smallest of litter), 9.25 X 11.75 roaster pans, dry rub, and apple juice. Other essentials are in stock. Rub and inject with apple juice/dark rum concoction and refrigerate for 12 hours, remove for 1 hour before smoking
I have ordered a Maverick but for now I have a Taylor w/probe for temp checking. I don't know how warm my smoker will get as I didn't have the Taylor when I cured the Smokin-It #1.
My plan is to start the smoke with the probe close to the Factory probe to check smoker temp and then move it to the Butt well into the smoke (at least 2 hours)
From my reading here the smoke could be 14 hrs. give or take. I know not to depend on time and the only thing that matters is internal temp appx. 200 before removing to wrap and rest for 1 hour. Figure 205 IT for proper pulling before removing from smoker, then add the rest period
My smoker is prepared with foil covering the bottom and smoke box. My plan is to have the roaster pan on the bottom shelf (catch & save juices) and the Pork on the middle shelf. Sounds good
Questions for Smokin-It owners and especially #1 owners.
#1 HOW MUCH wood should I put in the box? (I know not to add any later) Less wood is needed with the SI's. I use about 2 ounces of chunk in my #3
#2 Should I cover or wrap at some point in the process and if so when? Your call....numerous opinions abound. I'm a no foil guy preferring more bark
#3 My planned temp is 225. Other suggestions welcome. Temps are increasing among many of us ala Myron Mixon going 'fast & furious'. I set my #3 to max (250)....works out fine
#4 At some point in the smoke I have to open the door and insert Probe into the butt. 2 to 3 hours OK? Suggestions! Nope, gotta be done. Set butt so easily done & do quickly
#5 Would it be a good idea to start the smoke with some apple juice in the roaster pan? IMO does nothing & many concur.....I'm not a spritzer either but again, many various opinions on this
#6 I have fresh pineapple and juice available. Is there any way I could add at some point or is this a bad idea? Pineapple ring would look good atop the pig, like on a ham....don't think it would do much else. Me?? I'd make a Pina Colada
All comments and suggestions are welcome and indeed needed for this 1st time smoker. The smoke will begin around 5 AM Sunday! You have heard it before....allow PLENTY of time. There will be a stall and always best to have it resting for a few hours before dinner than it be under cooked and you stressed out with guests hanging around hungry. I always figure 2 hours per pound which puts you around 18 hours so adjust your start time depending on when you want to eat. All opinions are mine and subject to change, YMMV......Willie