First Smoke on the New Smoker!!!

Discussion in 'Pork' started by pansuco, Jan 18, 2015.

  1. pansuco

    pansuco Newbie

    I couldn't wait till tomorrow to start this, so here it is...  I got my real smoker last week.  Weather was bad and I had to wait another week to season it.  Well now it is seasoned and ready to go...well good enough to give it a go!!!

    I have one 3.5# butt and one 5.5# butt sitting in the fridge covered in some spicy brown mustard and my special rub...that I can't explain because it's a mix if about eight rubs...but it's always been yummy!!!

    So far I have this...

    Shaved a lot of the fat cap off both of them, rinsed, paper toweled.

    Don't let her fool you, she is excited about tomorrow morning!

    Spicy brown, dry rub...

    Then wrapped and tossed in fridge until tomorrow morning.

    And then i'll see how well this smoker performs!!!  More to come tomorrow...
  2. gravey

    gravey Smoke Blower

    Don't get me wrong - those are some nice looking butts....but where's the new smoker?!?! What'd ya get?!
  3. pansuco

    pansuco Newbie

    Hey Gravey,

    Thanks for the compliment...I work out!  I found a guy to make me one...still working out some of the kinks!  So far so good though. 

    Here are some pictures...
  4. pansuco

    pansuco Newbie

    Ok, so everything went pretty well...except that the meat isn't pulling!!!  I cooked it low and slow since ten this morning.  I cooked two butts and checked the smaller butt (3.5lbs) and it's internal temp was 180...on a crappy thermometer. I pulled it off the grill and checked it...yummy, but not pulling.  I also checked the bigger butt (5.5lbs) and it was at 180 too.  I didn't pull that one off because I figured that if the small one wasn't ready the bigger one wouldn't be either.

    They were both cooked fat side down and the larger of the two butts was put on the side opposite of the fire box.

    Soooooooooooooooooo, any hints as to what happened?  And what I should for now, they are both still on the smoker.


  5. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    180 is the perfect temp......for slicing. Take them to 195-205 for pulling. Towards the 205 end will yield softer meat, towards the 195 end will yield firmer slightly drier meat. By the way, the fork in the uncooked butt makes for a neat picture but can lead to pushing surface bacteria into the meat. Not a huge deal 9999 times out of 10000, but that one time will make you regret you were born.
    Last edited: Jan 19, 2015
  6. pansuco

    pansuco Newbie

    Thanks MD!

    I'll let them sit a little longer! 

    And thanks for the heads up on the fork!!! After I put the mustard on the butt, I put the fork in it so it is easier to maneuver while I put the rub on...and now I won't do that anymore!  And if my wife gets really sick...we never had this conversation!!!

  7. Yep,  205 + for pulling   hang in there

  8. gravey

    gravey Smoke Blower

    Yep! I usually cook mine 'til they hit 160*, foil, then take them off at 195*, wrap in another layer of foil, a few layers of old towels, and into an old cooler OR, a warmed crockpot (depending on size of roast) for an hour or two for the carry-over temp to finish them off. Gotta cook out that connective tissue, ya know!

    That's a nice looking rig you got there!! I never could get the hang of anything with a side fire box, so more power to ya!!
  9. timberjet

    timberjet Master of the Pit

    Last edited: Jan 19, 2015
  10. pansuco

    pansuco Newbie

    Thanks for all the advice and compliments!!! I ended up chopping it and it was nom nom nom!!! Next time I'll make sure to get the Tom up more...I love it pulled the most!

    Here is the finished product.
    The second one is supposed to show the smoke ring...not how much I can eat...
  11. Looks like it showed both, Good Job

  12. timberjet

    timberjet Master of the Pit

    It looks like your smoker might have been running hotter than you thought. 40 bucks for a maverick on amazon.
  13. timberjet

    timberjet Master of the Pit

    I cook mine fat side up. Heat rises. In a smoker like yours the heat is not below the meat so no need for fat side down. I am doing one now. here

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