First smoke on new smoker

Discussion in 'Charcoal Smokers' started by oldcountrygirl, Apr 30, 2013.

  1. oldcountrygirl

    oldcountrygirl Fire Starter

    Hi all, I have been off this forum for a while as I have been smokerless! Well my hubby bought me a XL-BGE last Sunday. We grilled on it that night. I really like how quickly it heats up. I am going to try and smoke a pork butt this weekend, any help or advice from other users would be wonderful!!!! I need all the help I can get!!
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    Congratulations on your new smoker!
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Congrats on your new smoker! There's lots of information on cooking a pork butt here. I would plan on not eating it the same day that you cook it. Butts have a tendency to take longer than planned. I'd run your egg somewhere around 250*-265*, no spritzing no basting. Take the shoulder up to an internal temp of 205*. Pull it off the smoker foil it and let it rest for an hour then pull. 

    Here's my last butts I did:
  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    Congrats!  Just make sure you show q-views of your smokes each time!

  5. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Welcome!! A BGE is a pretty nice present, you must have a  really nice husband!! Dirtsailor2003 has you on the right track. A higher temp (than the traditional 225˚) will get you through the dreaded stall and to your final doneness temp a lot more quickly, but it'll still probably take longer than your plan. Wrapping in foil at 160˚ can also help speed things up, and I feel it gives a moister, more tender result. A lot of guys swear by not foiling, but I'm not to the point that I can get the results I want without it.

    The best thing you can do is spend a few hours reading through the threads on pulled pork to get an idea of what seems to work and what doesn't. Also look up a good finishing sauce. I just use a 50/50 mixture of apple cider and cider vinegar with a little of my rub, some red pepper flakes and a squirt of ketchup. After it's pulled sprinkle the sauce all over it. There are a lot of recipes on here though, most of which look really good.

    Also be warned, smokers can be a haven for pests and varmints. Neighbors, kids, in-laws and other unsavory critters seem to be drawn to them like moths to a flame, and they can be REALLY hard to get rid of. [​IMG]

    Have fun and don't forget to let us know how it turns out!!
  6. oldcountrygirl

    oldcountrygirl Fire Starter

    Thanks, and thank for all the info and links! I will be gathering all the info I can!! I will try to take lots of pics!!! 

Share This Page