First Smoke ever...Any reccomendations?

[mrwizardgi]

Close Up:



See some of the mods:



My grill:

 

[richtee]

Hmmm you planning on slicing for dips? What's the meat temp. and how long on the smoker...looks like yer close to a foil.. nice work!

 

[mrwizardgi]

Hey Richtee:

It's been on for 4.5 hours and internal temp is hovering around 145-ish. Recommendations? If I foil etc. the internal temp will still increase, yes? How long should I wrap before slicing and serving? Thanks for the input...
J-

 

[mrwizardgi]

Finished?



It's pretty tasty...not very tender though. The spices I chose were interesting as well. I'll try some other things next time for sure...

 

[pineywoods]

Congrats on your first smoke

Most of us learn every time we smoke.
Temps will continue to rise while in foil.
When doing a roast I like to marinade overnight in MoJo its very good with beef.

 

[mrwizardgi]

Thanks Piney.

I'm a bit disappointed overall to be honest. I don't know what I was expecting as I've never really had true bbq before (does Famous Dave's count?) let alone tried to make it myself. I hope I can keep learning and get something worked out. My wife and I are planning to have people at our house some time in the next month and I'd love to be able to fire up the grill, put on a butt or a fatty and WOW everyone. I guess we'll have to wait and see. Thanks for all the info and help everyone. It doesn't go unnoticed or unappreciated on this end. Peace

J-

 

[pineywoods]

Roasts are hard to do because they tend to be dry. One of the easiest things to do is a boston butt for pulling it is a very long smoke but a very forgiving one that usually comes out great. Heres a link maybe try it and ask any questions you have about it and I'm sure you'd be impressed with the results.

http://www.smokingmeatforums.com/for...ead.php?t=8111

 

[rwc565]

If you do another roast, smoke it in an aluminum pan. That way it will be sitting in the juices that run off of it. Also that juice is good to put back onto the meat or use as a broth. Fatty's are great and relatively easy(not counting the rolling part). Ribs are always good to practice with. And you must do a batch of Dutch's Wicked Baked Beans! Keep coming here for help and suggestions, this is a great place to learn new techniques.Everyone is helpful and friendly!

 

[mrwizardgi]

Thanks rwc565! I will keep all of these suggestions in mind. I 'mopped' the thing with a bit of a 'teriyaki' type mop (some soy sauce, a touch of rice vinegar, a little brown sugar, and water to thin it all down). It came off smelling like teriyaki beef jerky...problem is it was just about as tough (well maybe not THAT tough, but you get the idea)! Anyway, I really want to get out and try again today, but I think I'm going to wait a day or two and do more research. Thanks again!

J-

 

[richtee]

Get a butt! believe me...it'll be easier on your confidence, not to mention yer choppers ;{)