Hello from Minneapolis

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elycanoe

Newbie
Original poster
Aug 30, 2013
7
10
Twin Cities, MN
New to smoking, but love eating it. My one brother and one sister-in-law smoke and have good experience, so I'm hoping to catch up to them. For my first smoker, I bought a new/used Bradley electric smoker. Seasoned well, only used maybe two dozen times. For my first smoke (tomorrow), planning on a farm-raised whole chicken, a 3# pork loin and half-dozen pork chops, a handful of jalapenos, too. Mixed up simple brines tonight, water, cup of salt, half cup sugar. Wll start brining the chicken at 3 a.m. for 5-6 hours. Brine the pork loin in water, salt and brn sugar for 3 hours. Brine the chops for 2 hours in water, salt, brn sugar and a splash of apple cider. Plan on smoking the chicken and pork loin at 225 for 3 to 4 hours, pork chops maybe 2 to 3 hours. Drip pan with 50/50 water/apple cider, and use apple wood smoke. Meat thermometer will tell the tale when done! Wish me luck, ok?
 
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Welcome to the forums!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.  Good luck with your first smoke, and be sure to let us know how it turns out with some Qview...

Red
 
Glad you joined us ElyCanoe, :welcome1: from North Dakota!
Looking forward to seeing pictures and hearing about your first smoke!
 
First smoke went well. The used Bradley works just as advertised, kept an even temp. Might have to build a little shack for rainy days and winter smoking.

Smoked at 225 from noon to 4.30 (chops went in at 2.00). At 4.30, wrapped chicken and butt in foil. No additional smoke, just 225 degrees. Took everything out at 6.00. Chicken was so done it fell apart lifting from rack into the pan. Pork was 180 internal, but tons of juice in the foil and had a nice smoky flavor. Pork chops were juicy, moist and smoky.

Some family was coming over for dinner, so planned on the 6.00 time to pull the meat from the smoker. Everything was well done, I would like medium rare instead - but nothing was dried out at all.

My question: Would it have been better to smoke around 190-200 degrees for that long, or pull it all earlier, and warm up the meat at dinner-time? Since this was my first smoke, I didn't want to be way late with the main event for dinner, so I started at noon.

Chicken on top rack, pork butt on the bottom rack.


Top down: Pork butt, chicken, 6 pork chops


Pork butt - approx 180 internal. More done than I'd like, but nice and juicy.

 
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Smoked at 225 from noon to 4.30 (chops went in at 2.00). At 4.30, wrapped chicken and butt in foil. No additional smoke, just 225 degrees. Took everything out at 6.00. Chicken was so done it fell apart lifting from rack into the pan. Pork was 180 internal, but tons of juice in the foil and had a nice smoky flavor. Pork chops were juicy, moist and smoky.
Some family was coming over for dinner, so planned on the 6.00 time to pull the meat from the smoker. Everything was well done, I would like medium rare instead - but nothing was dried out at all.
My question: Would it have been better to smoke around 190-200 degrees for that long, or pull it all earlier, and warm up the meat at dinner-time? Since this was my first smoke, I didn't want to be way late with the main event for dinner, so I started at noon.

Nice looking cook and your smoker temp set at 225º is perfect. In my opinion it would be best for you to get a meat thermometer and cook meats to temp rather than going by the time it takes to cook as each cut of meat is different. With a cook like this I try planning on the meat being done 2 to 3 hours before it is time to serve and I pull it about 5º before my preferred internal meat temp, double wrap in foil, wrap in towels and put it in an insulated cooler to rest. It will hold its temp fine for a few hours and be steaming hot and much more moist compared to serving it immediately from the smoker.

There are a few foods you don't use a meat thermometer with, baby back and spare ribs being one as the bones being so close together throws the meat thermometer off so with ribs they are best cooked going by looks, time and learning from previous rib cooks.
 
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