First Smoke

Discussion in 'Pork' started by blackhawk19, Jun 25, 2007.

  1. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    I put a 6lb Boston Butt on at 7:30 this morning, temps on the smoker
    were hard to keep below 275 for the first couple of hrs. Now I have it
    running about, using hickory chunks and put the last on at 135, will not
    add any more.
    On the smoker


    31/2hrs into the smoke, meat temp 142
     
  2. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Lookin good[​IMG] Keep us updated
     
  3. ultramag

    ultramag SMF Events Planning Committee

    Looking good Blackhawk! Time to dirty up that pretty green machine. ;)
     
  4. skeeter

    skeeter Smoke Blower OTBS Member

    That's what I'm talkin about PORK RULES
     
  5. smokincowboy

    smokincowboy Smoking Fanatic OTBS Member

    mmmmmmmm pork looks goooood... lickin my lips over here
     
  6. gypc

    gypc Meat Mopper OTBS Member

    Oh, how I love da butt!!!
     
  7. fuzzynavel

    fuzzynavel Fire Starter

    looks good blackhawk did that smoker come with the hole for your probe or is that a "custom" job? like ultramag said.. better take a couple more of that smoker if you like it looking new its all down hill from here (this is a good thing!)
     
  8. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    No, I drilled that hole and put a nylon push bushing in it, I also put a thermometer in the dome that reads in degrees and put a vent in the top
    heres a link to my mod pics
    http://www.smokingmeatforums.com/for...?threadid=5688

    Just saw that ultramag already posted it
     
  9. ultramag

    ultramag SMF Events Planning Committee

  10. fuzzynavel

    fuzzynavel Fire Starter

    ahh i see! must have missed that one. fantastic job i know who to talk to next time i need some mods done [​IMG]
     
  11. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Lookin good blackhawk [​IMG]
     
  12. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Man I can almost smell it. Look at the juice coming out of it. I WANT SOME.. Looking good Blackhawk.
     
  13. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Well it reached 200 degrees at 5pm, along with a Fatty(Jimmy Dean Mild) I put on at 2pm. Smoke took 9and1\2 hrs






    This is the results, we had some great sandwiches tonight



    I will call my first smoke a success and I'm taking half of it to my Son in
    the mornin
     
  14. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Atta boy Blackhawk, looks awesome, tough to beat that for a first smoke!![​IMG]
     
  15. deejaydebi

    deejaydebi Smoking Guru

    That looks terrific Blackhawk!
     
  16. watery eyes

    watery eyes Smoking Fanatic OTBS Member

    Simply a beautiful smoke and terrific job at smoking a standard of BBQ... [​IMG]

    I especially like the barber shop stripe on the Fatty [​IMG]
     
  17. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Thanks for all the [​IMG]
     
  18. ultramag

    ultramag SMF Events Planning Committee

    Looks excellent Blackhawk. I wish my first smoke had went that well. Did you try SoFlaQuer's finishing sauce w/ it?
     
  19. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    No, I read about that late Sunday night and didn't have time to get the
    ingredients before my smoke, it sounds great and I'm going to have it ready for next time. I made one mistake on this smoke, I told my Son I would give him half of the meat and now I hate to part with it. I learned from that and next time I'll smoke two
     

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