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Message
First smoke in new smoker - Boston butt
Posted on 12/30/18 at 4:26 pm
Posted on 12/30/18 at 4:26 pm
I have been wanting to buy a smoker. I’ve fooled around once or twice on my grill with some baby back ribs but never got into it. My wife knew this and bought me a masterbuilt S230 from Home Depot for 100. It was on sale. It’s dual fuel source - propane or charcoal. It’s setup for wood chips. I bought the pellet maze from amazon. Pellet maze is awesome. I want to eventually get something like a traegar once I figure out what I am actually doing.
I stalled at 165 and went to the Texas crutch as I was in a bit of a time crunch at that point. I pulled a few degrees earlier than I wanted at 192 because of said time crunch. Went 12.5 hours with a 7.1lb piece of meat. End result was pretty good. Pellet maze is a must have. I also learned a few other lessons: don’t place the pellet maze too close to the source of heat. I thought I had it far enough away. I did not. I believe I’m going to smoke some chicken leg quarters and cold smoke some cheese for my next two smokes with a brisket in the next month or so.
I stalled at 165 and went to the Texas crutch as I was in a bit of a time crunch at that point. I pulled a few degrees earlier than I wanted at 192 because of said time crunch. Went 12.5 hours with a 7.1lb piece of meat. End result was pretty good. Pellet maze is a must have. I also learned a few other lessons: don’t place the pellet maze too close to the source of heat. I thought I had it far enough away. I did not. I believe I’m going to smoke some chicken leg quarters and cold smoke some cheese for my next two smokes with a brisket in the next month or so.
This post was edited on 12/30/18 at 4:30 pm
7
Posted on 12/30/18 at 4:31 pm to rmc
I plan to get a Masterbuilt. Seems better than buying those Traegers
Posted on 12/30/18 at 4:38 pm to rmc
Looks great. 
I have to fo the same thing on Tuesday. I may have to go higher on temp to get it done though.
I have to fo the same thing on Tuesday. I may have to go higher on temp to get it done though. 
Posted on 12/30/18 at 4:41 pm to biggsc
quote:
I plan to get a Masterbuilt. Seems better than buying those Traegers
That looks like a nice set up. Traegers are overpriced for what you get.
Posted on 12/30/18 at 4:42 pm to BigPerm30
What are your thoughts on Big Green Eggs?
Posted on 12/30/18 at 4:45 pm to biggsc
quote:
What are your thoughts on Big Green Eggs?
I love mine. I’m no expert. It’s a lot more versatile than a Traeger. Obviously a lot more expensive too.
Posted on 12/30/18 at 6:21 pm to rmc
Looks good. That smoker is easy to use and will put out good stuff until the burner rusts.
Posted on 12/30/18 at 8:33 pm to rmc
I have a similar propane Masterbuilt. It’s a nice inexpensive smoker that does a great job.
This post was edited on 12/30/18 at 8:34 pm
Posted on 12/30/18 at 9:25 pm to rmc
quote:
I stalled at 165 and went to the Texas crutch as I was in a bit of a time crunch at that point.
I did an 8.5 pounder last week on a Masterbuilt electric. I've used the crutch in the past but I was cooking this one ahead of time so I just wanted to let it go and see how it turned out. Ended up taking just shy of 18 hours at 225. I pulled at 197. Turned out great though.
Posted on 12/31/18 at 9:36 am to Lsuhoohoo
I think in the future I will not make plans to use the food for a meal within 12 hours of the expected completion time. I was hoping to get it done in 10 hours.
Posted on 12/31/18 at 9:41 am to rmc
You have a lot more flexibility once the pork is done if you give yourself enough time. I’ve finished a butt and brisket, wrapped in foil, placed in a cooler with towels over it and it has remained hot for 4+ hours.
Posted on 12/31/18 at 9:52 am to rmc
Nice job
Posted on 12/31/18 at 12:27 pm to Brisketeer
You did blow out the flame on the maze, yes? I assumed so but wanted to make sure.
Posted on 12/31/18 at 1:01 pm to Chucktown_Badger
Yes. It caught fire because it was a little too close to the propane burner. Lol. I was sure it was far enough away
Posted on 12/31/18 at 1:27 pm to rmc
the good thing about Boston butts is you have to go way out of your way to ruin them. They have that perfect fat to meat ratio that keeps the meat very moist.
Posted on 12/31/18 at 2:49 pm to Lsuhoohoo
quote:
8.5 pounder
quote:
Ended up taking just shy of 18 hours at 225.
Holy shite!
You'll get the same results in ~half the time at 275. But hey, if long smokes are what you like, do your thing bruh.
Posted on 12/31/18 at 4:42 pm to GeauxTigers0107
quote:
Holy shite!
You'll get the same results in ~half the time at 275.
Like I said I was cooking it a day ahead of time so I wanted to just go the ultimate low and slow route and let it take all the time it wanted and see what kind of results I got. I'm still relatively new to the smoking world so I'm finding out what methods work, what I like etc. But when I've got the flexibility (time or not cooking for a big group) I like to try different things.
Posted on 1/1/19 at 5:13 pm to Lsuhoohoo
I totally get all of that because I do the same.
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