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Discussion in 'Pork' started by bearcarver, Apr 24, 2013.
Got called into work last Tuesday so gonna prep this tonight and start my smoke in the am
Great----Sounds like a Plan!!
Started it on the smoke at 0605 this am. Just put it in pan and foiled and back on to finish. So far times have been pretty consistent with yours Bear.
Sounds Great, Brian!!
I don't expect the times to be too consistent to mine, but I've been told that before.
I hope when you start your own post of this smoke, you'll let me know, so I don't miss it.
Just posted a new thread on my smoke. Thanks again Bear!!
Thanks for the Heads up, Brian----I'm there!
First...thank you for your service.
Second...Is it alright to copy your recipe & instructions for my "Smoke File"?
This instructional is awesome. I'm going to get a bb from our butcher tomorrow!
Third... Wow on that smoker...what kind is it? Love the glass front!
Thank You Echo!!!
2nd: Yes you can copy any or all of my step by steps. They are Free to anyone.
3rd: My smoker is a typical MES 40 (Masterbuilt Electric Smokehouse----40" high) Generation #1. Mine is 4 years old & is awesome. If you want to get one, make sure you get the Gen #1, because the Gen #2 has all kinds of issues.
I love the glass front too.
You go Bear , nice
But I'm still do them w/no foil . Just me...
Thank You Stan!!
Nothing wrong with not foiling a Butt----I like my Ribs foiled in the 2nd step, but with me whether to foil a Butt or not is a toss-up. I like it both ways. Don't have to worry about a Butt drying out.
I tend to agree...if I were to plan a butt for a specific time, to eat right away...I would prefer having a nice bark (but this rarely happens cause I have not mastered the timing on pork butt yet. So I typically smoke to reheat later in the week, and found that once you reheat you loose the nice bark anyhow...so in that case I foil.
Used your process for my first attempt at this using a 9 3/4 boneless boston butt (called everywhere but thats was all available here)i didnt tie it up either only bc i didnt have any string. didnt rub it with mustard. Just rubbed heavy rub and injected w/apple juice and rub. But its weird bc it reached 195 in only 10 hrs should of taken closer to 15, no? Anyways came out perfect letting it sit for those 3 hrs really came thru. Made the mistake of not taking pictures bc i was overcome doing the whole process, sux u right in haha. Just wanted to say appreciated ur input. Def will take pics next time
10hrs, 15hrs, 20hrs... you never know. I've solved more aspects of the female riddle than the smoke duration riddle.
So as long as internal temp is around 200 im good?
That's Great !!!
Glad it came out good for you!!
As for the time----Ostrichsak got it right on!! Depends on the hunk of meat.
You got it !!
Yup---I like between 200* and 205*-----Somewhere in that neighborhood.
looks awesome,,,cant wait to try it,,,not sure i'll share it with wife and kids,,,lol
LOL----Get a 7 pounder like mine, or larger.
Then they'll have to help eat it !!
Any questions---Give me a yell, or PM me.
Hi Bear! Thank you so much for all of your step by step instructions!!! I just purchased a masterbuilt 30 last week. Curing is done and I have a rack of ribs and a butt in the fridge ready to go first thing in the morning. I had no clue where to start until I found your instructions. You make it all sound so easy! I can't wait to see how it all turns out.
I'll be sure to post results and pics tomorrow!!!!
Thanks again! Deb.
That's Great Deb!!
Glad you joined us & a big to you!!!
PM me with any questions---I'm here off & on between 8 AM and 7 PM.
I'll get back to you as soon as I see the PM.