1st time smoke went bad.

[OldSmoke]

Nice thermometer but unfortunately I can't justify a $250 thermometer at this time

Scroll down the page, there are other models - ones that we can afford.

 

[OldSmoke]

Curious about the whiskey. Does it go in the recipe, or the cook?

 

[Bumppo]

Sound exactly like a cook I had this fall. I bought 3 picnic roasts to stock up for the winter and it went bad. Still no idea why.

Instead of a bark, they had a black shell instead of a bark. And was dry and stringy on the inside. The flavor was ok, but it was mostly inedible.

It could definitely become an ingredient to something great.

 

[civilsmoker]

I would suggest a different method. When I have helped new smokers start with PP, I suggest starting with a hot and fast one....ie very similar to what boykjo noted..... put fav rub or just salt and pepper then smoke it at 275 till it stalls ....150 to 165....then in a foil pan covered....let it run till they hit IT of 203 then I move it to the house oven an let them rest @170 deg till time to pull....The rest should be at lest 1 hour but 2 to 3 is better. This method will be done in 7-9 hours all in and has a very high success record (ie put it on at 7-8am and have it for dinner)..... the only time you open the smoker is when you put it in, then to take a pic and “wrap/foil pan” at the stall and then at IT 203 to put in the 170 deg house oven.

just a final note.... spritzing is about bark creation, but realize each time you spray you cool the surface down because of the spritz evaporating....it can add lots of time to the cook and can lead to a dryer outcome if over done....

 

[SecondHandSmoker]

Nice thermometer but unfortunately I can't justify a $250 thermometer at this time

Check out Inkbird. Not only do they offer affordable and great performing probe thermometers, they are also an SMF sponsor. Inkbird has discounts for SMF members.
Just send Inkbirdbbq a pm.

 

[SecondHandSmoker]

Figured I'd give some photosView attachment 527044View attachment 527045View attachment 527046View attachment 527047View attachment 527048View attachment 527049View attachment 527044View attachment 527045View attachment 527046View attachment 527047View attachment 527048View attachment 527049

You used the 560's meat probe, right?
Just so you know, most manufacturer supplied meat probes are junk.
The meat probe that is built into my electric smoker is off by 12° which is why I don't use it.

 

[noboundaries]

purchased a new smoker last week and was really excited to do my 1st my 1st Boston butt. Didn't want to make a big one so I chose a 5.17 pound Is Boston butt. It cam out dry as a bone. I want to try again but I wanted to see where I failed. Can someone give there opinion?

The butt was hard so I figured I overcooked it. Are you guys saying if I kept it on longer it may have softened up. That goes against all I have learned on the YouTube videos. I was thinking that maybe it was too small of a

Congrats on the new smoker. The butt was cooked but not done. It definitely needed longer. Why? The muscle that makes up the pork shoulder, aka pork butt.

In every animal from chickens to steers there are well-exercised muscles and barely exercised muscles. Shoulders are well exercised and filled will tough connective collegen. Heat and time will melt the collagen and make the meat tender and juicy. If not cooked long enough, un-melted collagen-filled muscle will taste tough and dry. Nature of the beast.

That's why you smoke/cook butts until they probe tender. Temp is a guide, not a destination. 3-5°F of internal temp can make a huge difference.

As far as guys on YouTube, I've watched and stopped watching them all. Most come across as experts but demonstrate little knowledge of the science of cooking and the physics of heat transfer. One guy who claims to be an engineer and scientist actually said 250°F was different in different types of smokers. He was referring to the actual temperature, not heat flow or meat placement.

To quote an elderly Texas lady I asked long ago how her collegen-filled chuck roasts were so tender, she said, "Sonny, you gotta cook the snot out of it."

Lesson learned.

 

[1MoreFord]

Nice thermometer but unfortunately I can't justify a $250 thermometer at this time

You don't have to spend a bunch of money to get a good thermometer. These are made by the same company that makes Thermopens. They take a little longer to get a temp but are good and reliable.

Shop - Products - Pocket Digitals - ThermoWorks

www.thermoworks.com

 

[schlotz]

Next time for consideration: I have NEVER run into a bad 8-9# bone in butt, not saying it can't happen but... Yeah it's more meat but surely you have a foodsaver you can vac pak meal size portions and freeze for later. Flavor is perfect once properly reheated. JMTC

 

[jcam222]

When you say the butt was hard I assume you mean the bark on the outside? Although I like a nice bark I suspect your spritzing so much built an extra hard outside as the sugars from the spritz burnt. There truly is no need to spritz a butt.

 

[Kourianos]

Sorry I didn’t read through all the posts. But was it bone in or boneless

Bone in. The bone was larger than expected wich leads me to belirve it was trimmed

 

[Kourianos]

Curious about the whiskey. Does it go in the recipe, or the cook?

No. That's for drinking. Added that photo by accident.

 

[Kourianos]

When you say the butt was hard I assume you mean the bark on the outside? Although I like a nice bark I suspect your spritzing so much built an extra hard outside as the sugars from the spritz burnt. There truly is no need to spritz a butt.

By hard I meant inside and out

 

[jcam222]

By hard I meant inside and out

And hard literally as like a rock or hard chew as opposed to just didn’t pull well?

 

[Kourianos]

And hard literally as like a rock or hard chew as opposed to just didn’t pull well?

Correct

 

[JIMSMOKES]

No. That's for drinking. Added that photo by accident.

I'm a bourbon/whiskey person but after googling it. I'll have to find a place to try it first.

 

[Kourianos]

I'm a bourbon/whiskey person but after googling it. I'll have to find a place to try it first.

It's my 1st time trying it. It's really good. I would definitely recommend. $85 bottle and worth every penny.