First smoke

Hey Surgetek, sounds like you had a good first smoke! One word of advice from one newbie to another; try to post pics and give a bit more detail on your smoke.

There are some very experienced smokers in the forum that will give you advice on what you could have done differently and help you make the next smoke even better. Believe me the guys and gals in the forum know there stuff!

Cheers.

Yep, details give us the info needed to help you. Right off, don't soak chips. They don't smoke until they dry out. I'm convinced TV Chef's tell people to soak because it gives the instant visual cue that something is happening so rookies don't panic. Next, Hickory is a strong smoke, only second to Mesquite, it can be too much for many, or at least newbies to eating Que. My family almost made me stop smoking because I always used only Hickory. Now I use Ptmasters Choice. They are 1/3 each Hickory, Cherry and Maple Pellets from A-MAZE-N Products. http://www.amazenproducts.com/Default.asp

Try Fruit wood, Apple, Cherry, Peach, for awhile until you get a feel for how much wood and for how long. Apple Hickory mix is tasty as well...JJ

Surgetek said:

 
For the butt I did a 3-2-1. Temp at 250 and it held the whole time. I let the butt hit 165 (about 3 1/2 hours) then I hit the foil with a quick sauce I have made before (I'll post that later), double wrapped it and back into the smoker for two more hours. Then I wrapped it in the towels for the last hour but not in an insulated cooler. My wife who isn't a big smoke flavor fan liked the butt alot. I think I was overwhelmed by it because I smelled it all day.

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Awesome dude....just need to pulled pork and rib shots! LOL

Good to know that I am not alone in being a tad overwelmed by the smokey smell after a long smoke. I get so excited all day at that beautiful smokey smells but after 10 to 12 hours of smoking and its time to eat...I just don't enjoy it as much as my guests. Trick is to save yourself some for the next day!

Cheers!

Surgetek said:

 
I didn't get any pics of the aftermath. The pork didn't pull apart great but it was still moist. Maybe not long enough in the foil.

The meat on the ribs came right off and the bones pulled right out.

I'm very happy with the ribs. I may do a few racks for a Father's Day cookout at my uncle's. If I can time it right the foil rest phase could be the ride up.

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What temp did you pull out the butt at?

Surgetek said:

 
It was about 180. Should I have waited for 190?

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That might have been your problem. Next time try pulling it out at 205 and let it rest for an hour before pulling...should come appart without a problem!

3-2-1 is only for Spare Ribs. For Butts they are smoked, foiled at 165 or not, until they hit 190 for slicing or 205 if you want pulled pork. At 250° this will take about 1.5 hours per pound. If you have a MES with the controller center in the rear, this is one of the 1st gen models and will do very well with the AMNPS Pellet Maze in the MES of used with the Mail Box Mod. If the controls on your MES are front center, this is a 2nd Gem unit and will only work with the AMNTS Tube or the Mail Box Mod. Pellets in the chip tray burn up quickly and frequently catch fire. Not good. Read the info below and give your choice of my one of my Finishing Sauces a try. They really add great flavor to Pulled Pork...JJ

http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke

Foiling Juice / Sweet Pulled Pork Finishing Sauce

Foiling Juice

For each Rack of Ribs Combine:

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

Optional:

2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more KC Style Glaze.

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

For a Sweet Finishing Sauce for Pulled Pork:  Make a Double batch, Butter optional.

Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.

When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while  the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.

I was AMAZED...No additional sauce needed. ENJOY...JJ

Tangy Pulled Pork Finishing Sauce

This is more of an Eastern North Carolina style Finishing Sauce...

2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice

Combine all and whisk well. Let rest, at room temp, a minimum of 30 minutes for the flavors to meld together. Or bring just to a simmer and remove from heat...JJ

Surgetek said:

 
It was about 180. Should I have waited for 190?

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Yep that was the problem.  I pull mine at 205F and the bone comes out clean.  Anywhere between 195 and 205 should be good. 

Chef JimmyJ said:

 
For a Sweet Finishing Sauce for Pulled Pork:  Make a Double batch, Butter optional.

Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.

When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while  the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.

I was AMAZED...No additional sauce needed. ENJOY...JJ

Tangy Pulled Pork Finishing Sauce

This is more of an Eastern North Carolina style Finishing Sauce...

2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice

Combine all and whisk well. Let rest, at room temp, a minimum of 30 minutes for the flavors to meld together. Or bring just to a simmer and remove from heat...JJ

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Great tip Jimmy thanks! When I smoked my first butt, it came apart perfectly and although it was incredibly moist as I was puling, I found that it began to dry up as people where serving themselves. I am definitely going to try out these finishing sauces! Thanks.

Glad to help anytime...JJ

Chef JimmyJ said:

 
Glad to help anytime...JJ

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Would you also use a similar finishing sauce for pulled beef to keep it moist?

knifebld said:

 
Would you also use a similar finishing sauce for pulled beef to keep it moist?

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You can if you like that flavor profile but for Beef I and a lot of folks around here use my Smokey Au jus. I have a Texas Brisket Dip but it is not published yet and I have to find and type it up...JJ

Smokey Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want. 

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..

Chef JimmyJ said:

 
You can if you like that flavor profile but for Beef I and a lot of folks around here use my Smokey Au jus. I have a Texas Brisket Dip but it is not published yet and I have to find and type it up...JJ

Smokey Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..

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Sounds great, thanks Chef!