New from Western N.C.

Discussion in 'Roll Call' started by smoknscott, Aug 6, 2015.

  1. Just wanted to say hello. I'm new to the site and a beginner at smoking meat.A friend of mine recently gave me cheap offset smoker and I'm putting it to use today. I have a Boston butt on right now. I have been reading different posts on this site for a couple of weeks now and decided to join the forum the other day. I have picked up a few tips to help me out. I have had my butt in the smoker now for about three hours and fifteen minutes and the meat temperature is at 112 degrees. Does this sound about right? I have been reading with interest about the UDS and I would like to try and make one of those in the near future.
     
  2. drewhanbe

    drewhanbe Newbie

    Welcome to the site Scott. Your temp sounds about right. The temp you smoke at will be what determines how fast your meat temp rises. By now you've probably hit The Stall and slowed down. Did you wrap in foil? Or gonna go all the way without wrapping?
     
  3. mtm29575

    mtm29575 Smoke Blower

    Hi Scott, and welcome!  I'm originally from Western NC myself. I'm on the coast now, but do miss the mountains quite a bit.

    Anyway, sounds like your Butt is coming along nicely. Consider yourself officially hooked now!  Smoking meat is very, very, addictive.  :)
     
  4. I tried to go all the way without.foil but I was running out of time I had it on for about 12 and half hours. The temp was at 181, so I have it wrapped in foil and in the oven now.
     
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Welcome  to SMF Scott and were glad to have you aboard so join in, share your experiences, have some fun and don’t forget to post our favorite………

    The Qveiw

    [​IMG]

    Happy smoking

    Joe

    Your fine finishing in the oven...................[​IMG]
     
  6. drewhanbe

    drewhanbe Newbie

    Yes, nothing wrong with finishing in oven. I must say, I started a few years ago and got hooked!! I sold a jet ski and bought a Lang. Check em out online. Still in awe of how efficient it cooks, if you like offset stick burners. I love em. My cooktimes greatly reduced due to the reverse flow. Happy Cooking, and welcome to the party!!!
     
  7. tumbleweed1

    tumbleweed1 Smoking Fanatic

    If you'd like to forget the foil, go for some nice bark & finish sooner, crank up the heat.

    I like 275 for pork butt. The higher temp powers it through a very minimal stall.

    And don't forget the Lexington Dip!

    Welcome aboard!

    TW
     
  8. Thanks for the welcome everyone! My butt turned out OK. There were no complaints from the family. Everyone seemed to like it. I would like to try smoking some ribs next time. I think the sauce I made would really go good on them.
     
  9. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC. I hope you will enjoy the site and all of the great folks who are always eager to share their ideas, tips, recipes and anything else that you may need. All you have to do is ask. Good luck and keep on smoking, Joe.
     

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