2 hours into my first offset smoker use!!! So far......

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Guy's I didn't like it. I'm actually in the process of doing another butt right now to see if I can better my last.

So I think I did a couple things wrong the first time...

  1. Jeff's seasoning was good except I used smoked paprika and it was way overpowering. 100% will go with normal paprika next time.
  2. I used too much rub. I was just trying too hard to make a good pork and didn't let it shine itself.

So this time I'm only doing Kosher salt, crushed pepper, onion powder, and garlic powder.

meatt.jpg




New butt went on at 3:47pm and the catch tray has apple juice and a small hand full of dark brown sugar this time. The spritz will be only apple juice and dark brown sugar. MAYBE some apple cider vinegar but I don't know what that would do for the taste.
 
Guy's I didn't like it. I'm actually in the process of doing another butt right now to see if I can better my last.

So I think I did a couple things wrong the first time...

  1. Jeff's seasoning was good except I used smoked paprika and it was way overpowering. 100% will go with normal paprika next time.
  2. I used too much rub. I was just trying too hard to make a good pork and didn't let it shine itself.

So this time I'm only doing Kosher salt, crushed pepper, onion powder, and garlic powder.

View attachment 696942



New butt went on at 3:47pm and the catch tray has apple juice and a small hand full of dark brown sugar this time. The spritz will be only apple juice and dark brown sugar. MAYBE some apple cider vinegar but I don't know what that would do for the taste.
I don’t usually spritz any meat but if I do and it’s pork I use straight ACV. Builds nice color and the acid cuts through the fat so it works well. If I were you I’d mix apple juice with ACV. I do a version of that with some other ingredients for pork injections, it’s delicious with pork.
 
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I don’t usually spritz any meat but if I do and it’s pork I use straight ACV. Builds nice color and the acid cuts through the fat so it works well. If I were you I’d mix apple juice with ACV. I do a version of that with some other ingredients for pork injections, it’s delicious with pork.

50/50?
 
50/50 will work just fine. Neither will leave much if any taste but they build color/bark very well as a spritz.

I did 50/50 like you said but added some dark brown sugar to it. First spritz was @ 5pm. Pictures will be put up 17 mins.
 
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First one looked really good! But it ultimately comes down to taste so you learned from that. Anxious to see the next one!
 
Cheap Offsets are work, hec offsets in general are work and def not for everyone. But I truly enjoy it, but get folks don't have the time. As you have already saw, once you figure out what your pit likes and its sweet spot it gets a bit easier/predicable.

As you upgrade to thicker steal, bigger stack, and firebox it becomes easier, however those pits are just so expensive. I cannot bring myself to purchase one for the amount of use I use my smoker.

I'll spritz my pork butt trying not to hit the fat cap, I want that to keep rendering so I'll try and just hit the sides. Temp, look, and feel are the 3 factors I go by with feel playing the biggest role. If I can stick my finger in the fat easily and its sticky and has good color I'll pull it and wrap. That is generally around 165-170 give or take.

At that point I cheap and put it in the oven, no need tending to the smoker anymore and chewing through wood, I feel the meat has gotten enough of a smoke flavor and bark to make it delicious. Besides no smoke is getting through the foil or butcher paper you are wrapping it in. You basically just want heat at that point.
 
Well I'm doing a 10lb Boston butt. I got some Hickory wood to use and I'm using a $100 Amazon special COS. This is labor intensive!!!!

So far so good though. I don't have a digital probe to watch my rack temp (Would have been very nice!) but I did get an oven thermometer and noticed @ 500F my rack is 350F and at 300F my rack is 225F. So I'm trying to bounce between 300-400F on the lid thermometer. It is challenging because 1 small piece of wood will send it from 300F to 400-450F but when that little piece of wood is done it will fall fast.

Stay tuned if you want to...I'll also upload some pics.

Rubbed it with mustard and Jeff's seasoning mix.

bless you. Ended up selling my trusty OK Joe offset and getting a weber Smoky Mountain. Too old to sit in Florida heat chucking splits to maintain temp.
 
Well I'm doing a 10lb Boston butt. I got some Hickory wood to use and I'm using a $100 Amazon special COS. This is labor intensive!!!!

So far so good though. I don't have a digital probe to watch my rack temp (Would have been very nice!) but I did get an oven thermometer and noticed @ 500F my rack is 350F and at 300F my rack is 225F. So I'm trying to bounce between 300-400F on the lid thermometer. It is challenging because 1 small piece of wood will send it from 300F to 400-450F but when that little piece of wood is done it will fall fast.

Stay tuned if you want to...I'll also upload some pics.

Rubbed it with mustard and Jeff's seasoning mix.

View attachment 696917
bless you. Ended up selling my trusty OK Joe offset and getting a weber Smoky Mountain. Too old to sit in Florida heat chucking splits to maintain temp.
 
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