New oklahoma joe highlander first smoke

[Pit pixie]

Hi everyone,
Its been a long time!!
After making my own file cabinet smoker I finally went a d got this bad boy

So today I am doing a pork but with a texas dry rub and a rack of ribs (some seasoning )
Alongside more ribs with my own Chipotle dry rub. I got some chicken thighs with the two dressing below.

I started my fire at 10 ish and got the butt on about 11. I am using cherry splits and so far only used one. It's been on and hour and half.
Ill post pics as I go today, any helpful advise will be amazing.

 

[schlotz]

I'm in for the finish

 

[SmokinEdge]

Heck yeah, I’m in.

 

[Winterrider]

Congrats on the new rig. Watching . . .

 

[BrianGSDTexoma]

I will be watching also.

 

[Pit pixie]

Ok so 4.5 hours in with oak and cherry smoke.

Temps are top is the chamber bottom is my meat.

The chamber is near the fire Box so I know what temp is coming in.

That is above the butt. I think its going OK. For my first time on my new baby.
I did season jer yesterday for about 6 hour or so.

What do you all think so far????

 

[Pit pixie]

I forgot about the ribs!!! They went in 2.5 hours ago....

Oh and I got some jacket potatoes on there as well.

 

[SmokinEdge]

All looks good to me so far.

 

[Brokenhandle]

Looks good from here as well!

Ryan

 

[Pit pixie]

All looks good to me so far.

Thank you

 

[Pit pixie]

Unsure when to remove and wrapp it's been in 4 hours 50 minutes now. Maybe another 30 minutes or so

 

[SmokinEdge]

For the pork butt, once IT gets around 160F/71C you typically hit the stall and that’s a good time to wrap. From there let it cook to probe tender should be about 95C Internal temp for PP, or just a little under that for slicing.

 

[Pit pixie]

For the pork butt, once IT gets around 160F/71C you typically hit the stall and that’s a good time to wrap. From there let it cook to probe tender should be about 95C Internal temp for PP, or just a little under that for slicing.

Thank you so much ill keep you posted.

 

[02ebz06]

Some great looking food!

 

[gmc2003]

Looks like you're doing a wonderful job. Keep us posted!!!

Chris

 

[Pit pixie]

Ok so I have taken the butt off and wrapped sadly the temp has drop right out to 60 and not moving anywhere!!
Ribs I took off early. My son come up for dinner and was agging me for lunch.

Chicken was nice and juicy..sadly I cannot upload the video.

 

[tx smoker]

Ribs I took off early.

Those ribs look pretty darned good from my perspective. Nice job thus far. You're teasing us though. Need to show us that butt please Seriously, I'd love to see the finished product when it's all done.

Robert

 

[SmokinEdge]

You can alway move the butt into the oven to finish. Nothing magical about meat wrapped in foil finishing on the smoker. At this point (wrapped) heat is heat and you can turn the oven up to 300F if you like for a faster finish. This gives you more control if you get crunched on time.

 

[DRKsmoking]

Love the new rig.

Ribs look great and the chicken sounded good.

As for the butt,
I am waiting with the crowd.

David

 

[Buckeyedude]

Ribs looked great! Hows that butt coming?