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Message
Got a new electric smoker
Posted on 11/28/16 at 7:11 pm
Posted on 11/28/16 at 7:11 pm
Just bought a new electric smoker today.
30" Masterbuilt with digital control panel. It has the sausage hangers and rib racks. Pretty excited about it.
Has about 30 minutes left until its finished pre-seasoning.
New to the smoking game. Any tips, tricks, and possibly some cooking ideas would be awesome. Trying to build an arsenal of ideas.
I'll be doing a Boston butt starting tomorrow for some pulled pork sandwiches. Found a recipe to smoke at 250 for 24 hours. What do you guys think?
30" Masterbuilt with digital control panel. It has the sausage hangers and rib racks. Pretty excited about it.
Has about 30 minutes left until its finished pre-seasoning.
New to the smoking game. Any tips, tricks, and possibly some cooking ideas would be awesome. Trying to build an arsenal of ideas.
I'll be doing a Boston butt starting tomorrow for some pulled pork sandwiches. Found a recipe to smoke at 250 for 24 hours. What do you guys think?
9
Posted on 11/28/16 at 7:23 pm to ChrisN
quote:
Found a recipe to smoke at 250 for 24 hours. What do you guys think?
I think you need to buy an instant read thermometer. I recommend a Thermo Pen. Cook by temperature of the meat... NOT by time.
This post was edited on 11/28/16 at 7:24 pm
Posted on 11/28/16 at 7:33 pm to LSU Tiger Bob
Has a built in meat probe. Should that be good enough?
Posted on 11/28/16 at 7:39 pm to ChrisN
quote:
Found a recipe to smoke at 250 for 24 hours
Too hot way too long
I'd cook it closer to 225 until you get to 190 internal temp
Posted on 11/28/16 at 8:00 pm to ChrisN
Unless you are cooking the worlds largest Boston butt, that is way too long of cook time. I usually smoke at 225 for butts and it usually takes 12-14 hours or so to get to 195ish internal temp.
This post was edited on 11/28/16 at 8:01 pm
Posted on 11/28/16 at 8:08 pm to ChrisN
Posted on 11/28/16 at 8:16 pm to ChrisN
quote:
24 hour smoke
heres the link to the video i watched
Don't believe everything you see on FB and don't try to reinvent the wheel. A pork butt is one of the easiest, most forgiving things you can smoke. It's easy. Rub it down with your choice of rub. Put on smoker at 225 until it hits 190-95. Done. I wouldn't use a prob built into the smokers. I've yet to find any thermometer that is accurate that is apart of a grill/smoker. If you want to get serious about smoking meats, get a Maverick thermometer and a thermapen insta-read. Oh, and 24 hours is about twice as long as you should have to smoke it.
This post was edited on 11/28/16 at 8:17 pm
Posted on 11/28/16 at 8:20 pm to ChrisN
quote:I've got the MB 40 and I haven't had an issue with mine. I do have (and use) an instant read like others mentioned, and the built-in probe is pretty close to accurate.
Has a built in meat probe. Should that be good enough?
I also bought a cheap clock-style thermometer that I hang on the grates. When I compare it to the smoker temp (not the probe temp) it's also pretty accurate.
Some people dislike MB, but it's been very fair to me. My only gripe is that it's hard to develop a good, true bark. Other than that It's been very solid.
Just my $.02.
Posted on 11/28/16 at 8:21 pm to ChrisN
quote:
built in meat probe
What butcher shop? I can't find anyone who sells high quality cuts with the probe already in there.
Posted on 11/28/16 at 8:55 pm to ChrisN
quote:WHOA, that's way to long. 225-250 and cook till internal temp is 195-200. A butt will stall around 160 for as much as 4 hrs. Don't be alarmed if this happens. It's normal just keep drinking and she will climb. I usually do a lighter smoke like cherry or apple for pork and only smoke it for the first 3 hrs. After that the pork usually doesn't make much smoke.
Found a recipe to smoke at 250 for 24 hours. What do you guys think?
Posted on 11/28/16 at 9:08 pm to 4WHLN
quote:
WHOA, that's way to long. 225-250 and cook till internal temp is 195-200. A butt will stall around 160 for as much as 4 hrs. Don't be alarmed if this happens. It's normal just keep drinking and she will climb. I usually do a lighter smoke like cherry or apple for pork and only smoke it for the first 3 hrs. After that the pork usually doesn't make much smoke.
Pretty much the standard method for a pork butt. I usually wrap mine in foil once it hits 150-160 and save all that juice.
Posted on 11/28/16 at 9:10 pm to ChrisN
Read this and you should be good
This post was edited on 11/28/16 at 9:11 pm
Posted on 11/29/16 at 7:24 am to Cap Crunch
quote:
I usually wrap mine in foil once it hits 150-160 and save all that juice.
Ive done both many times. If you have a trey to catch the drippings I dont really find much difference in the two.
Posted on 11/29/16 at 8:10 am to ChrisN
quote:
smoke at 250 for 24 hours
Is that you, Ryno? BR?
Posted on 11/29/16 at 12:11 pm to GRTiger
Buy an AMNPS and never use the terrible chip tray again.
Posted on 11/29/16 at 1:36 pm to Dam Guide
What time tonight should I put this pork butt in if I'm trying to serve around 6-7PM tomorrow.
Also do I need to pre heat the smoker to cookin temp before putting in the but.
Also do I need to pre heat the smoker to cookin temp before putting in the but.
Posted on 11/29/16 at 2:07 pm to ChrisN
quote:
What time tonight should I put this pork butt in if I'm trying to serve around 6-7PM tomorrow.
Id start cooking around 9 ish tomorrow morning unless you have to do it overnight. Keep it wrapped up till you are ready to serve.
quote:
Also do I need to pre heat the smoker to cookin temp before putting in the but.
Yes, always preheat to the temp you want to smoke at. Also try and let the butt sit out some to come to room temp before throwing in the smoker.
ETA: place butt with the fat cap up.
This post was edited on 11/29/16 at 2:09 pm
Posted on 11/29/16 at 3:17 pm to ChrisN
Go to the smoking meat web site. Good info there.
Posted on 11/30/16 at 5:39 am to unclejhim
Prob a stupid question. But what type of liquid and how much should I keep in the water tray.
Posted on 11/30/16 at 8:15 am to ChrisN
quote:
Prob a stupid question. But what type of liquid and how much should I keep in the water tray.
Water and it really doesn't take that much 1/4-1/2 cup. Apple juice and all that other crap adds absolutely nothing to it. Spraying the meat directly with it is different though. I keep a can the size of something like a can of corn half full and it never completely evaporates even during a long smoke like butt and brisket.
This post was edited on 11/30/16 at 8:17 am
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