Getting ready for first smoke

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cromag

Smoking Fanatic
Original poster
Mar 3, 2010
360
14
Sevierville Tennessee
Here is the piece of meat I'm sure to ruin tomorrow...
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I can't stand mustard so I rubbed vegetable oil on the butt before the rub.
more to come tomorrow.

 
I promis you will never know there was muctard on it...But oil works too I just think the bark fro teh mustard and rub is better..........Look forward to your finiahed butt
 
Do you hate the taste of mustard or just mustard in general? The mustard is just a base for keeping your rub on the meat. It evaporates during the smoking process leaving no hint or trace of it's existence. There is nothing wrong with oil. Just wanted you to know what's up with mustard. And, you won't ruin this meat. You are more prepared than you think or you would not be making the attempt. Just remember to use your thermo & don't leave your meat in the 40 -140 degree, four hour danger zone. And call for help if you get stuck but most importantly qview qview & of course qview. Good luck.
 
Here's another option instead of mustard:
Source

It's a good site, and I plan to try the Kansas City rub and sauce recipes on my next batch of ribs.
 
To make sure I can keep heat going for a long time I loaded the basket with about 11 pounds of lump and a chimney ready to light with about 2 dozen briquets all ready for my 6am wake up call. I have a wireless meat thermometer fully charged, water bottle full of room temp apple juice, foiled lined bottom of chamber, dryer vent to grate level and one coming off the exit pipe bend to keep wind out. Do any of you soak your wood chunks or just toss a couple in dry?
 
As far as soaking your wood, I found this video very informative. http://www.youtube.com/watch?v=rv7y1...ext=1&index=12

If you soak or not, don't put your chunks on the fuel. Place them next to the fuel so that they can smoulder not burn. You want the wood to smoke as long as possible. And don't put your meat on until you have TBS not thick, white billowy smoke. Good luck.
 
How exciting is this "first smoke" You can't ruin a piece of meat no mater how hard your try. You might not want to eat it but someone or something will.I have a 130 lb.black lab that will eat anything but liver sausage. Best of luck you seem very prepared for this and I know it will be great.Bill
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The white smoke is from choking the fire, you need to open up your vents. You need more oxegen. In addition to this you need to make sure air can get though you coal from the bottom, they can't be tightly compacted. Air has to travel through the coals and the firwe needs to breath or you will get white smoke. Hope this helps. Good Luck!
 
Now you have picked on eof the easiest and the hardest hunk of meat to screw up. So it WILL come out yummy and moist and you will be the great smoker dude after this one. You have you plan now how you will pull off this fine dining event. I would just let it go adding wood as needed to get some good flavor. Then let the meat go till about 165° and then wrap it in foil. Then just keeping the heat up to temp let it go till about 200-205° and then into a dry cooler and then enjoy and don't forget the Qview. Thats for us here that wouldn't be tasting.
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Added another chunk and it was sitting on the unlit coals but flared up.. I put it out and moved the chunk.. I'm guessing once your coals start ashing or chunks keep catching fire I'll have to put the chunks inside a foil tray?
 
Try some molasses next time to help keep the rub on. I've switched from mustard. The molasses gives a sweet bite to the bark.
 
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