Planning largest smoke to date for Saturday, have a few questions

[kevin james]

As the title suggests, I'm planning my largest smoke to date for tomorrow and could use some help on a few things. I've only done about 3 pork butts and 2 tri tips and thats it so I'm still a newb. All of my smokes so far were doing one single piece of meat. This time I am going to try my hand at a multi meat smoke. Two 5 lb pork butts, 1 rack of spare ribs and a beef tri tip.

I think I have the timing down as I'm planning on 2 hours per pound for the butts + a 2 hour cooler nap and table time of 6PM. I'm prepping the smoker and the butts tonight, wake up at about 4:40 -5 to finish the prep and preheat the MES 30. I'm figuring the 2 butts will go in at 6AM and should be done by 4PM at 2 hrs per pound. Then the butts will be foiled, wrapped in towels and in to the cooler for an hour or 2 nap. The Spare Ribs will go in at 11AM and using the 3-2-1 method should be done by 5PM, and the Tri Tip usually takes 1.5 - 2 hours and will go in at 4PM and should be done by 5:30 -6.

What I'm wondering is:

1. On the butts, should I leave the whole fat cap on facing up, or trim it off? So far I have trimmed them off but wondering if I should leave them this time.

2. To spray or not to spray? I will not be foiling my butts, instead I will be blowing smoke the entire cook time up to 195 IT. I'm wondering if I spray the butts does that soften the bark? I want maximum bark so I'm wondering if I should do without the spray.

3. ON the spare ribs, should I do the 3 -2 -1 method or just put them in earlier and let the smoke blow on them the entire time without foil? Just wondering since the whole cook with the buts and tri tip will be about 12 hours.

Any tips will be appreciated as I'm probably getting myself in well above my head this time LOL

 

[sound1]

Other than the ribs, I think you are not allowing enough time for the butts and tips.

I would start earlier..wrapped in foil and towels, the buts and tips will hold temps for a long time...better to be done too soon than having a bunch of hungry folks looking at you like a dog looks at a bone.

 

[kevin james]

Other than the ribs, I think you are not allowing enough time for the butts and tips.

I would start earlier..wrapped in foil and towels, the buts and tips will hold temps for a long time...better to be done too soon than having a bunch of hungry folks looking at you like a dog looks at a bone.

Really? Two hours per pound is not long enough for the butts? The tri tip is only 1.5 pounds and planning 2 hours for them has been over kill for the 2 I have done. Both were ready an less than 90 minutes.

 

[kathrynn]

The ribs will be a no brainer.  The Butts....sometimes you will get some that have a mind of their own.  Don't rush them tho...they will be done when they are done.  BUT...I would start early...drink coffee!  

With the "spraying" for the bark stuff...that will be a personal preference.  Some do, some don't.  Just like with the foiling.  I do foil!

With the ribs with the 2-2-1 or 3-2-1 that will depend on the style of ribs you have purchased.

I always do a multi meat smoke.  Makes more sense to me....it's a time issue for me.

Hope I have cleared some of the mud for you!  Good Luck!

Kat

 

[kevin james]

The ribs will be a no brainer.  The Butts....sometimes you will get some that have a mind of their own.  Don't rush them tho...they will be done when they are done.  BUT...I would start early...drink coffee!  

With the "spraying" for the bark stuff...that will be a personal preference.  Some do, some don't.  Just like with the foiling.  I do foil!

With the ribs with the 2-2-1 or 3-2-1 that will depend on the style of ribs you have purchased.

I always do a multi meat smoke.  Makes more sense to me....it's a time issue for me.

Hope I have cleared some of the mud for you!  Good Luck!

Kat

What effect does the spraying have on the bark though, will it be "softer" if the butts are sprayed? I'm going to stick to a 4:30 AM wake up time and get themn in as early as I can. I'd rather eat a little later than wake up earlier LOL

 

[kathrynn]

softer bark happens when it's foiled.  The "spray" will add some sugars to the surface of the meat (hope I am telling you correctly) and will help caramelize and build your bars to a point.  Leave off the foil and like a more hard bark.  If you have 2...try one of the one way and the other the no foil and no spray.  

Just have fun...sit back and enjoy the smoke!  AND...you gotta show pictures!

Kat

 

[dirtsailor2003]

I wouldn't spray, just me.  I get fantastic Bark with no spraying and no foil. As has been mentioned be prepared for the pork butts to take more than 2hrs per pound. If you are going to pull take the butt to 205 IT* Then check it to see if its done. Bone should pull out smoothly. If you can avoid opening the door. I also prefer a dry smoke chamber no water pan. In fact fill it with sand, better thermal mass. I leave the fat cap on and face it up for self basting. Good luck!

 

[pgsmoker64]

I wouldn't spray, just me.  I get fantastic Bark with no spraying and no foil. As has been mentioned be prepared for the pork butts to take more than 2hrs per pound. If you are going to pull take the butt to 205 IT* Then check it to see if its done. Bone should pull out smoothly. If you can avoid opening the door. I also prefer a dry smoke chamber no water pan. In fact fill it with sand, better thermal mass. I leave the fat cap on and face it up for self basting. Good luck!

What DS said!!!!  I never spray or mop, but that is a personal preference!  I also trim the fat cap down to less than 1/4" and always get juicy pork because of the excellent marbelling in the meat!

I also use sand in my water pan - both in the MES and the WSM!

Good luck and be sure to post plenty of Q-View!!!

 

[s2k9k]

These 2 threads really changed the way I smoke:

http://www.smokingmeatforums.com/t/...dry-smoke-chamber-q-view-finished#post_855699

http://www.smokingmeatforums.com/t/...t-dry-smoke-chamber-q-view-method#post_830635

Following these methods really took my pulled pork to a whole new level. I used to used a water pan, spritz, spray, inject, mop, baste and all kinds of crazy stuff but since Eric showed me the light on keeping it simple I have produced the best PP I have ever had. It always comes out Super juicy but not mushy with an Awesome crispy bark that's not burnt and so flavorful. I prefer to bring out the natural flavors of the pork and not cover it up with a heavy rub or apple juice, I just keep it simple!

No fat, No foil, No humidity! Dry Smoke Chamber FTW!!!

 

[kathrynn]

 x about a thousand....sorry If I was confusing ya!

Kat

 

[dirtsailor2003]

Originally Posted by S2K9K  

. I prefer to bring out the natural flavors of the pork and not cover it up with a heavy rub or apple juice, I just keep it simple!

I have to say though when you do a butt Pernil Style and smash it down into a sandwich

 

[s2k9k]

I have to say though when you do a butt Pernil Style and smash it down into a sandwich

I totally agree!! When I did a Pernil it was Awesome!!! I like doing different things but if I'm just going for some straight up pulled pork I like to keep it simple!

 

[kevin james]

Been a busy day so far but I'm right on schedule. Woke up at 5 finished the prep work and preheated the smoker.The 2 butts went in at 6:00. Got the beans started and got the rack of ribs trimmed to ST Luis style, got the membrane off and got them rubbed down and in to the fridge. The will hit the smoker in about a half hour.

The two concerns I have is that it took almost exactly 4 hours for the butts to hit 145, 4 hours and 5 minutes to be exact. I'm hoping that's OK. The second thing is the AMNPS is producing a little more smoke than usual and the burning faster than usual as well. At 4 hours in its 3/4 up the last row already. Think I'm going to have to reload before puting the ribs in.

Here's pics so far.

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[pgsmoker64]

Man that is a good looking start Kevin!

Looking good so far...

Bill

 

[kevin james]

Ribs are in and the AMNPS is reloaded. had some trouble getting it started again, had to pull it back out and hit it with the torch again but it seems to be good now. Since it look a while to get the smoke going again I'm thinking about going 4 -1-1 on the ribs now. Not sure yet, we'll see.

Here's a pic of the butts at 5 hours and ribs just loaded.

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• kevin james
• Mar 2, 2013

 

[s2k9k]

The two concerns I have is that it took almost exactly 4 hours for the butts to hit 145, 4 hours and 5 minutes to be exact. I'm hoping that's OK. 

Well the rule is actually 140* in 4 hours so if you hit 145* then you have nothing to worry about and if you didn't inject them or compromise the surface then it's all moot anyway.

They are looking really good though!!!

 

[kevin james]

Well the rule is actually 140* in 4 hours so if you hit 145* then you have nothing to worry about and if you didn't inject them or compromise the surface then it's all moot anyway.

They are looking really good though!!!

OK, cool. I hit 140 by 3 hours 45 minutes and I did not probe until I was 3 hours in. Initial IT reading when I probed was 118.

 

[nwohiosmoke]

Not really sure you should go 4 hours on the smoke. You might end up over cooking them a little. If you are going for fall of the bone then you will be ok. But if you want a little tug then you may want to reconsider the 4 hours up front.

 

[s2k9k]

At 3 hours the surface would have been above 140* so nothing to worry about with the probe!

Sounds like you had a good plan and you are sticking to it, won't be long now and you'll be reaping the rewards!!!

 

[kevin james]

Not really sure you should go 4 hours on the smoke. You might end up over cooking them a little. If you are going for fall of the bone then you will be ok. But if you want a little tug then you may want to reconsider the 4 hours up front.

I actually like my ribs fall off the bone so if longer in the smoke is going to help get them there then i will leave them.
I'm actually wondering if I should foil the ribs at all  because the butts are almost 8 hours in and only at 160. I was thinking at 2 hours per pound they would hit 195 in 10 hours. Looks like the're going to take longer though. Maybe 12 hours?

The foil on the ribs speeds up the cook time right? So I'm wondering if I should leave them unfoiled the whole cook to finish closer to the butts. First time doing ribs so I don't know.... just kind of winging it lol