Can I get some input ASAP gonna buy tonight on Amazon.

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I know why they overlooked the 2 screws, from the looks of the wrap they had on everything else which, by the time that was completed the employee was like "yep we're good"    lol.

But seriously, I seasoned the unit and the amnps for 3+ hours then dumped 2 smaller rounds of pecan chips and it looks to be ready. The maverick won't be here till tomorrow or I would've tossed some chicken breasts in there.  I thinking ribs or shoulder/butt this weekend. 

I was reading the thread about not getting enough smoke flavor in pork butts?  Just to clarify as to the best way to get maximum smokiness in the Pork is ????
 
 
I've heard the latest negative hype on nitrates/nitrites.  There are no definite results just maybe, what ifs, could be.   The standard reply from the ignorant media.  The highest use of nitrates is in high explosives and fertilizer.  If you eat a lunch meat sandwich a day you'll get most of your nitrates from that.  If you don't,  then you'll get it from vegetables.  They totally skipped the high levels of nitrates in celery.   As well as carrots, radishes, cabbage, beets and other root vegetables.  The antioxidants in vegetables counter act the negative effects of nitrates in vegetables so eat an apple with your Q or take a vitamin C pill.  I have no concerns with Pop's extremely diluted nitrite wet cure compared to the industry standard.  It's one sixth the maximum allowable amount. 

-Kurt 
But then there's that "toxic" sugar that's included in dry rubs and BBQ sauces. Let's face it: eating smoked food is just a delicious but slow form of suicide...
 
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My next door neighbor has been smoking on a gen 1 30" for 3 years now and it works great. I bought a gen 2.5 a few months ago and it woks great. The wi fi doesn't have much range but it smoke great. It has a
1200W heating element. I like it almost as much as my 22.5 WSM. filled it with ribs from top to bottom this summer ( the masterbuilt that is) they all came out great.
 
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My next door neighbor has been smoking on a gen 1 30" for 3 years now and it works great. I bought a gen 2.5 a few months ago and it woks great. The wi fi doesn't have much range but it smoke great. It has a
1200W heating element. I like it almost as much as my 22.5 WSM. filled it with ribs from top to bottom this summer ( the masterbuilt that is) they all came out great.
If you're prepared for a bit of hassle, you should try an experiment. Buy maybe 6-8 racks of baby back ribs and smoke half in the MES and half in the WSM and compare the results. I did something similar 2 years ago. I smoked a pair of baby backs in my MES 30 Gen 1 and cooked a pair of St. Louis ribs in a rib rack on my Weber 22.5" One Touch Silver, placing them both side by side. I used hickory wood pellets in the MES and hickory wood chips in the Weber, cooking the ribs over indirect heat. I used the same dry rub and BBQ sauce on all ribs. They both came out very tender. Everyone liked the ribs equally without preferring one type over the other. It was worth doing once but don't think I'll do it again.
 
Ok I'veI bought a 10lb boston butt.   I've acquired paprika, garlic, onion, mustard powders amongst other things and some famous daves pork rub, and plenty of sugar.  I've looked over so many rubs that i'm prolly gonna wing it I think. unless someone posts something here  

So I'll rub the butt down then should I wrap it siran wrap for 12 hours or 24 hours in the fridge.

Also its 1 hour and 15 min per lb of pork ?  Is that it I know my maverick will tell me when it's 195 degree internal for the boston butt ??  Is this correct ?? 

I'm gonna smoke it for sunday about 5pm  so I'll start it around 12am sunday morning.  as It needs to rest for an hour or two hours ???   Any input is greatly appreciated !!!!
 
Rub put in fridge for 24 hours. pull out add more rub then put in smoker at 235.

So 235 for 15 hours then rest for 2 hours wrapped in towels ???  No foil no spritz.

I want the most bark I can get.

Need help anyone ???
 
 
Ok I'veI bought a 10lb boston butt.   I've acquired paprika, garlic, onion, mustard powders amongst other things and some famous daves pork rub, and plenty of sugar.  I've looked over so many rubs that i'm prolly gonna wing it I think. unless someone posts something here  

So I'll rub the butt down then should I wrap it siran wrap for 12 hours or 24 hours in the fridge.

Also its 1 hour and 15 min per lb of pork ?  Is that it I know my maverick will tell me when it's 195 degree internal for the boston butt ??  Is this correct ?? 

I'm gonna smoke it for sunday about 5pm  so I'll start it around 12am sunday morning.  as It needs to rest for an hour or two hours ???   Any input is greatly appreciated !!!!
There are so many scenarios where people run out of time and people are standing around because it's not done.  Plus, while people are relaxing you're running around..  That's why some do it the night before or so.  205*F is good for pulling without claws or forks.  The Butt can always rest wrapped in foil in the cooler with newspaper or towels for several hours.  Start at 9-10 p.m. for good measure and incase of potential problems.  You'll be tired and if your buddies want to see the smoker going just don't turn it off.  Pulled pork is great the next days. 

-Kurt  
 
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first of all.. you would get more reply's if you start a new thread in the proper category for your cook... going by time is not a preferred method on butts.... cooking to an internal temp (IT)around 205` is one of the better ways to cook it... some do the toothpick test...
 
My bad.... Is foil a decent replacement for siran wrap for the overnight in the fridge or should I run to the store.......
 
If I only has a foil pan.  I lost my brain at the store today. Forgot siran wrap and foil trays. Have plenty of foil though.

This is my first smoke and I'm like a kid on Christmas, but Christmas is everyday.
 
Yes Yes.  I've read so much about rubs, temps, techniques and such, I should've took notes as I'm almost dumbfounded. 

You have been a help though. I appreciate it!!!
 
Listen, my two most important suggestions are.......

1. do not plan your smoke for the day you are going to sevre it!  Smoke it a day, two days, a week before you plan to serve. It allows stress free smoking, it allows time to use a good finishing sauce to bring out those flavor highlights, it allows a chance to really readjust the moisture level, and it allows you to sleep the night before the meal.

2. Pigs can not tell time. you can not cook pulled pork on the clock unless you have pizza doodle on speed dial. Example: two butts same size, smoked in the same smoker at the same temp, with the same smoke. Meat was prepared the same way. All variable being the same, one butt took 22 hours (which caused no hardship, see #1), the other took 13 hours. Is this the norm? NO, is it uncommon, No!

Cook ahead, get off the clock, you'll enjoy the smoke and the meal a lot better by doing so. Finishing sauce is an important part of the smoke IMHO.

Its not a requirement to have a drink and relax while smoking, but it should be!
 
I'll look in to the finishing sauce, and I'm starting it in about 15 hours from now to have it edible by 5 or 6 sunday evening, and I made a rub out of thin air.  The butt is rubbed and in the fridge.

I made about 40oz of rub with about 4 hours to long of impromptu testing  

I think it will be good.......
 
 
Listen, my two most important suggestions are.......

1. do not plan your smoke for the day you are going to sevre it! 
This is the best information you can get.  I had a party to feed last night for 22 people.  I brined a 9.38lb butt for just under a day, rinsed and rubbed and back into the fridge until 10:00pm on Wednesday night.  Started it at 140* for about an hour and then up to 225*.  It finally hit temp at 4:00pm the next afternoon.  Let it rest until 6:30pm and pulled it, let it cool down some more all spread out on a pan, and then into the crock pot for the night in the fridge.

I stopped trying to plan my longer smokes to be ready for supper at the 1 hour per pound thing.  It's ready when It's ready.
 
 
This is the best information you can get.  I had a party to feed last night for 22 people.  I brined a 9.38lb butt for just under a day, rinsed and rubbed and back into the fridge until 10:00pm on Wednesday night.  Started it at 140* for about an hour and then up to 225*.  It finally hit temp at 4:00pm the next afternoon.  Let it rest until 6:30pm and pulled it, let it cool down some more all spread out on a pan, and then into the crock pot for the night in the fridge.

I stopped trying to plan my longer smokes to be ready for supper at the 1 hour per pound thing.  It's ready when It's ready.
                                                                                                      
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I like to inject my butts and rub them and wrap them a day in advance. I smoke heavy to 160 itt then put them in a foil pan with a 1/4 inch of apple juice some rub and brown sugar mixed, prob them and cover them with foil and cook to 205. This gets you past the dreaded stall, but it does soften the bark. I put the pan juices in the refrigerator and the butts in a cooler warped and packed with towls. I have let them rest all night and they have always been nice and warm the next day. Talk about tender, juicy and flavorful wow! Then I skim the fat of the juices warm them up and mix them into the piled or chopped pork, makes the pork super moist.
 
Started at 930ish pm last night - 230 degrees things went well, been stalled since 6 at 164,  I waited an hour or so and then I cranked to 275 now the air temp is 259 and degrees slowly moving to 169 now after an hour or so.   Bark doesn't look to bad, as I did open it to recheck the thermometers, but I want more bark.

What should I do ? Nothing just keep what I'm doing and let it go past 180 then turn in back down to 225 ?  Or is the Butt gonna dry out ?
 
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