New to the Smoking Process

Discussion in 'Roll Call' started by forsyth, Sep 27, 2008.

  1. forsyth

    forsyth Newbie

    I have always enjoyed smoked meat from the Kansas City area of Missouri, pulled pork, brisket, ribs, etc...

    I have a GOSM, I purchased it last June/July from Bass Pro Shop - they had a shorter less deep one that was wider with a smaller fire box, and I purchased the taller deeper one that is a bit less wide with a larger fire box.

    Since reading this forum, since smoking is more complex than I original thought, I am going to try out Jeff's method by using a big Coffee can instead of the firebox since takes so long to heat up.

    I have been trying to master or to a certain extent Pork butts before I start brisket.

    Here's where I'm still having trouble.
    1. What kind of ingredients to use for an over night marinade - thought I read you can use coca-cola

    2. I think I understand the mop part which is like cider vinegar and a juice with maybe some other spices. Also, after the smoking process (the 140degree temp is reached) for time constraints you can wrap it up in foil in this juice mixture -(the mop mixture) and let it finish cooking in the smoker - not sure.

    I haven't had time to do very many, the first one I didn't really do correct, but tasted like a pork roast from an oven. Now that I understand the temperatures, the second one came out tender and pullable - but lacked a good smokey flavor.

    I marinated that one in italian dressing and used it to mop it a bit, I realized i wasn't using enough wood on that one, but wrapped it in foil after about 5 hours to finish it off in the smoker still, but in foil and with some more italian dressing.

    I'm just trying to achieve a tender, delicious tasting, smokey pork sandwhich.

  2. bmudd14474

    bmudd14474 Guest

    Welcome to SMF. You should be able to get all of your questions answered here.
  3. richtee

    richtee Smoking Guru OTBS Member

    Most folks do not marinade a butt..they will rub it and wrap it and chill overnight.
    The smoking process DOES NOT END AT 140°. Damm this rumor is hard to kill. Probably why you are not getting the flavor you want. Do not foil or remove to oven untill at least 170°F!

    Italian dressing?? Huh new one... read thru this recent thread for ideas:
  4. richtee

    richtee Smoking Guru OTBS Member

  5. forsyth

    forsyth Newbie

    So I should keep adding wood then and keep smoking bellowing from the smoker till about 170 degrees for maximum smokey flavor?

    Then wrapping it in foil with some mop sauce is good to finishing it off in the smoker at 200-205degrees for pulling?

    Also, constant 225-230 degrees is best for this type of smoking?

    Thanks for the replies
  6. richtee

    richtee Smoking Guru OTBS Member

    Smoke should NEVER "billow" You need to maintain a "Thin Blue" trail of smoke. You should be able to see thru it. If you can smell smoke you are smoking...even if you can't see it.

    A bit of mop and foil is good. Be sure to foil "leakproof" as you want to collect the juices for a finishing sauce. 225-250's ideal.
  7. flash

    flash Smoking Guru OTBS Member

    It's a good rumor. [​IMG]
    I do admit if you keep smoking the surface of meat will get a smokier flavor, not so much the interior. JMHO of course. [​IMG]

    And hold off mopping until you see your bark forming will. I suggest Fat Cap down if you are using a vertical smoker.
  8. flash

    flash Smoking Guru OTBS Member

    For a majority of the smoke yes, but I have found you can pop the temp up higher once it is foiled. You'll get done sooner, plus suffer no lost in the process. I go to 275 to 300º once foiled.
  9. forsyth

    forsyth Newbie

    Why is it that you would want the fat down in a vertical? Or how can I know when you want it on top or on bottom. I just figured if it is on top it keeps it more moist.

    By the way, thanks to all for the help.

    One last thing, with adjusting the gauge where has low to high and the propane tank - I usually keep the flame large enough the temperature is 225, and have the tank on as low as possible - not sure if this is correct.

    The blue smoke, is there a way that is achieved, or is that just a normal result.... I don't think I've seen any blue in the smoke before. I usually soak my wood over night - I will be using apricot I received from a friend this time.

    -Thanks again
  10. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum Forsyth!
  11. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Welcome Forsyth.
  12. okie joe

    okie joe Smoking Fanatic OTBS Member SMF Premier Member

    Cook to temp not time...slow and low, thin blue smoke, not billowing white smoke if you are useing lump or charcoal try pre burning wood to char outside....not so much billowing smoke and dont over smoke...a lot of people over smoke when they first 2 cents ...just some of the basic things
  13. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    The TBS is kinda a natural, after wood starts burning and turning to coals the smoke will have a bluish hue to it,not really BLUE. This is the goal of the cook! After a few smokes you'll get it down and be seeing the Blues doin' the Ques every time![​IMG] Good luck, and have fun!

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