Fisrt Smoke.........PR

Discussion in 'General Discussion' started by torombolo, May 2, 2015.

  1. Morning everyone, first smoke today, bought a Boston shoulder the other day to smoke on my new Brinkmann mini. Heads up, I BBQ a lot at home, but smoking...... 0% experience so, if something goes wrong, my guest today will be heading to the drive trough.

    Did a simple rub last night, this morning 7 am smoker was hot, I was happy how fast it got to 275, but since it has been a lot of fire management.
  2. Some more Pics



    Setting up the fire

    I left the temp probe right there for accurate reading, I have another one for the meat at the 3 hour mark.

    Ive kept the temp between 235 & 275, its not really a stable smoker right now.

    If you see anything wrong please let me know, advise and critisism always welcome!!!
  3. joe black

    joe black Master of the Pit OTBS Member

    Your butts look like they are started well. Please send pics of the completed smoke. If I could say one thing, your temp probe needs to be elevated off of the grate. If you don't have a grate clip (ebay), just poke it through a potato or cork or anything that will elevate it an inch or so. Touching the metal grate will give some false readings.
    Good luck, Joe
  4. Thank you VERY much Joe, followed your suggestion and also added a pan since I think they were shrinking to fast not even 3 hrs yet

  5. timberjet

    timberjet Master of the Pit

    Butts lose a lot of weight and that water pan does nothing to help with this. That is the fat rendering out of the meat. Make sure your probe is all the way through the potato until the sensor is sticking out free if you didn't already do that. Looking good, just stick to your guns. You are in for a long ride. In fact you might experience some moisture problems in there with that pan of liquid. It doesn't help with bark formation either.
    Last edited: May 2, 2015
  6. Thanks for the help!!, Im having some technical issues an can't not post the pics, but it came out great

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