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Started By
Message
1st time smoker
Posted on 8/29/13 at 12:07 pm
Posted on 8/29/13 at 12:07 pm
I need advice. I consider myself above average on the grill or in the kitchen but, I have only assisted others when smoking. Saturday I want smoked BBQ and I just bought a smoker. What should be my first attempt? ( preferably pulled pork) thanks!
4
Posted on 8/29/13 at 12:10 pm to Snatchy
8-10 bone in Boston butt. 225-240 for whole cook. Hickory mixed with apple or cherry. 1.5 hrs/ lb. best shite in the world and easy as frick.
Posted on 8/29/13 at 12:14 pm to Sherman Klump
Thanks. Can it be done overnight or will that over cook. Any ideas on the best place to get the meat around Lafayette?
This post was edited on 8/29/13 at 12:15 pm
Posted on 8/29/13 at 12:17 pm to Snatchy
Put a dry rub on it a few hours before putting it on to smoke get a thermometer...once you're at 190 degrees the bone will come out and it will shred easily
Posted on 8/29/13 at 12:18 pm to Snatchy
Yeah but honestly I wouldn't do my first cook over night. My first cook ran hot and I had to get used to it. Then again mine is a charcoal cooker. Any decent grocery should have butt. Rouses puts them on sale for $.99lb occasionally. Rack up then. Also lather with mustard then rub. Makes a good bark.
Posted on 8/29/13 at 12:19 pm to Sherman Klump
Posted on 8/29/13 at 12:24 pm to Sherman Klump
Again thanks for the help. No basting? I've always heard to keep it closed. Regular mustard or stone ground?
This post was edited on 8/29/13 at 12:25 pm
Posted on 8/29/13 at 12:27 pm to Snatchy
Regular mustard.
Posted on 8/29/13 at 12:28 pm to Snatchy
Google the Franklin BBQ youtube videos. He does one on pork....follow that to the T and you will be very happy.
Posted on 8/29/13 at 12:32 pm to Snatchy
Certainly go with a Boston butt.........they are very forgiving.
Posted on 8/29/13 at 12:34 pm to Snatchy
Htown's stuffed tenderloin
one of the greatest things you will ever put in your mouth
one of the greatest things you will ever put in your mouth
Posted on 8/29/13 at 1:00 pm to LSUFanNTX
Thinking about marinating it in apple Juice and onions for 36 hrs. Is this a good idea?
Posted on 8/29/13 at 1:35 pm to CBLSU316
quote:
Certainly go with a Boston butt.........they are very forgiving.
That's good news, I just got two at a combined 17 lbs. Can I cook both, and do I need to cook based off of combined weight?
This post was edited on 8/29/13 at 1:36 pm
Posted on 8/29/13 at 1:42 pm to Snatchy
quote:
Thinking about marinating it in apple Juice and onions for 36 hrs. Is this a good idea?
I'm not sure I'd do that. #1 it's (brining) not necessary with a butt and #2 I would think doing it that long would actually change the texture of the meat
quote:
just got two at a combined 17 lbs.
holy cow...how many people you cooking for?
quote:
Can I cook both, and do I need to cook based off of combined weight?
you cook based off the internal temp of the butt (190). Having two butts in there won't really change the cook time, but it may make it a little harder to maintain a higher temp (225ish) within the smoker.
Posted on 8/29/13 at 2:23 pm to Snatchy
-Definitely invest in that Maverick thermometer that Sherman referenced above. It will wake you up ovrenight if your pit gets too hot/cold.
-Definitely use a bone-in butt for pulled pork as stated above.
-No need for basting. Put a thick layer of rub and throw it back in the fridge for a couple of hours and you'll be fine. If anything basting will hurt your bark.
-I injected my last one but it really isn't necessary. When you get bored with butts (you will because they're too easy) then you may want to experiment with injections just to change it up
-Cook it at 240-275. 225 is not necessary with a butt. Take it out in the mid 190s, wrap it in foil, and throw it in an ice chest for a couple of hours before pulling.
-You may also want to wrap it in foil around the 160 mark to accelerate through The Stall if you want to save additional time
-Definitely use a bone-in butt for pulled pork as stated above.
-No need for basting. Put a thick layer of rub and throw it back in the fridge for a couple of hours and you'll be fine. If anything basting will hurt your bark.
-I injected my last one but it really isn't necessary. When you get bored with butts (you will because they're too easy) then you may want to experiment with injections just to change it up
-Cook it at 240-275. 225 is not necessary with a butt. Take it out in the mid 190s, wrap it in foil, and throw it in an ice chest for a couple of hours before pulling.
-You may also want to wrap it in foil around the 160 mark to accelerate through The Stall if you want to save additional time
This post was edited on 8/29/13 at 2:27 pm
Posted on 8/29/13 at 2:36 pm to Snatchy
quote:
Any ideas on the best place to get the meat around Lafayette?
Everything I've smoked this summer was from Nunu's. I called once and they special cut some ribs for me. Great meat.
Hebert's in Maurice, but typically their stuff is already seasoned. I'm sure calling could get you an unseasoned one though.
Posted on 8/29/13 at 2:42 pm to JoeBobRuby
this.
do not go by time. use the meat internal temp to determine when it is done.
wrapping in foil after 160 is definitely recommended. the stall aint fun.
i always pull off after 192.
do not go by time. use the meat internal temp to determine when it is done.
wrapping in foil after 160 is definitely recommended. the stall aint fun.
i always pull off after 192.
Posted on 8/29/13 at 2:43 pm to JoeBobRuby
this.
do not go by time. use the meat internal temp to determine when it is done.
wrapping in foil after 160 is definitely recommended. the stall aint fun.
i always pull off after 192.
do not go by time. use the meat internal temp to determine when it is done.
wrapping in foil after 160 is definitely recommended. the stall aint fun.
i always pull off after 192.
Posted on 8/29/13 at 2:56 pm to rajincajintj
You need to smoke during the day. Prep the night before and start very, very early for supper time BBQ. Boston butt is the easiest cut to smoke.
The reason that you need to do it during the day (instead of the night) for your first time is because different smokers cook at different temperatures. As an example, mine is not very efficient, and the temperature gauge is way off from the actual interior temperature, which is at different temps at different levels (heights) of the smoker.
Don't brine a butt - it's got plenty of internal liquid and fat to keep it moist. If you've never been involved smoking, check around for some photos ... the exterior will have a crust that will look like it's burnt. If it's not fork tender when you pull it off (which it should be), double wrap it in foil and place in a cooler surrounded by towels for up to 2 hours.
And do us all a favor - sauce on the side.
The reason that you need to do it during the day (instead of the night) for your first time is because different smokers cook at different temperatures. As an example, mine is not very efficient, and the temperature gauge is way off from the actual interior temperature, which is at different temps at different levels (heights) of the smoker.
Don't brine a butt - it's got plenty of internal liquid and fat to keep it moist. If you've never been involved smoking, check around for some photos ... the exterior will have a crust that will look like it's burnt. If it's not fork tender when you pull it off (which it should be), double wrap it in foil and place in a cooler surrounded by towels for up to 2 hours.
And do us all a favor - sauce on the side.
Posted on 8/29/13 at 4:58 pm to AmosMosesAndTwins
quote:
Htown's stuffed tenderloin
Might not be a great idea for first time? It wasn't that hard, but still might be ominous if it's the first thing you've tried. Hell, let it rip!
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