The Grill and BBQ thread

[ninerplaya57]

I'm smoking a 6 Ib boneless Boston Butt in my MB electric smoker tomorrow. This is my first one. I'm curious. Is the timing generally 1-2 hours per pound? I'm seasoning it with some Germantown Commissary dry rub and injecting it with apple cider.

The Masterbuilt Electric smokers are great I have two of then but you need to invest in a Maverick or other thermometer because the digital one on the smoker itself is horrible. The smoker temp and thermometer temp have been off by 30 degrees at times on my personal smoker and I definitely go by the Maverick temp over the smokers. The other poster was correct you should go by temperature not time but ues depending on the weight of the butt 1-2 hours is a good estimated time. The good thing is is that butts are very forgiving if you cook them too long so it won't hurt them. My suggestion to you if you haven't already check out the amazin pellet smoker (AMNPS) it is wonderful and replaces the wood chipper in the smoker which is small and sucks. Good luck!

 

[SaluteToTheHill]

please post some pictures of your smoker :hi:

from top to bottom and inside and out please

I like my off set smoker,like I said before,it is fairly inexpensive a Brinkmann mini smoker

Here you go. Seasoning and first smoke went pretty good. Gonna take a few times to learn how to control the temp on this one.

 

[theutvolunteers]

Chicken thighs and ribs.

 

[theutvolunteers]

.

 

[gordonr24]

Smoking a Boston Butt right now. Put it in just after 9 CT. Internal temp currently at 120 degrees. First time.

Using mostly hickory wood with a little Jack Daniels.

 

[volwindy]

All done

I'm not a big brisket fan, but that looks great!

 

[theutvolunteers]

Local brew.

 

[vols72]

I'm not a big brisket fan, but that looks great!

Best part about brisket is
Brisket sandwiches the next day

 

[gordonr24]

Update:

4 hours in and internal temp is at 146. Been smoking in the 225-235 range.

 

[theutvolunteers]

Best part about brisket is
Brisket sandwiches the next day

Getting brisket from places like Pecan Lodge and in Lockhart changed my bbq life.

 

[theutvolunteers]

Here you go. Seasoning and first smoke went pretty good. Gonna take a few times to learn how to control the temp on this one.

What's in the foil?

 

[SaluteToTheHill]

What's in the foil?

Onions. I core out one end and drop in a beef bouillon cube, fill it up with butter, and wrap two strips of bacon around them. They didn't get any smoke of course since they're in foil, I usually do them on the grill but I just threw in the smoker this time.

 

[gordonr24]

I've hit the dreaded stall. My pork butt is holding steady at 160 degrees.

 

[VolNRaleighNC]

So just got a WSM for Christmas and gonna season it first before doing my first cook...

I know there's probably differing opinions but do you all use charcoal briquettes (Kingsford) or natural lump hardwood coals (Royal Oak, etc.)?

 

[Boca Vol]

So just got a WSM for Christmas and gonna season it first before doing my first cook...

I know there's probably differing opinions but do you all use charcoal briquettes (Kingsford) or natural lump hardwood coals (Royal Oak, etc.)?

I'm a fan of lump. No starter fluid!

 

[Boca Vol]

I've hit the dreaded stall. My pork butt is holding steady at 160 degrees.

Don't panic! It's part of the process. Once through it the tenderness will come.

 

[gordonr24]

Here's my finished product for my first Boston butt. It was delicious.

 

[gordonr24]

Here's one more photo. It took 10 hours and 10 minutes to smoke a 6 pounder. Smoked it to 165 and then wrapped it in foil and took it out at 200.

 

[Boca Vol]

Here's one more photo. It took 10 hours and 10 minutes to smoke a 6 pounder. Smoked it to 165 and then wrapped it in foil and took it out at 200.

Well done!

 

[governmentmule]

Here you go. Seasoning and first smoke went pretty good. Gonna take a few times to learn how to control the temp on this one.

that is one fine looking machine,thanks for the pictures :hi:

 

[governmentmule]

i am going to try and go to a decent grocery store this week and pick up a ham,my crappy one that is close by,they didn't even have a ham set out or a chuck roast either

they had a bunch of small picnic hunks out,that is just the shoulder on a hog ? and like I said,they were really small

they did have some big hunks of pork tenderloin set out,I should have picked up one of those

 

[kiddiedoc]

i am going to try and go to a decent grocery store this week and pick up a ham,my crappy one that is close by,they didn't even have a ham set out or a chuck roast either

they had a bunch of small picnic hunks out,that is just the shoulder on a hog ? and like I said,they were really small

they did have some big hunks of pork tenderloin set out,I should have picked up one of those

Pork tenderloin is one of my favorite cuts. Lean but tender, cooks quickly (good mid-week dinner), and great left over. I do a dry rub, sear for a minute or two a side, then finish indirect at 325ish until internal 145. You can have it cooked in 25 minutes.

 

[governmentmule]

I like to trim one up and lay a dry rub to it the night before

I cook it around 225 or so in the smoker,I try to have a big hunk of meat smoking at the same time

I usually smoke enough meat to get by for a month,I figure load it up while the charcoal is burning

 

[volwindy]

Looking forward to this. I love brisket. Had never thought of the chuck.

Think we are going to try the chuck on sunday

 

[Coug]

I stand by the 7-6-5 method for grilling a pork tenderloin. It works every time and is absolutely moist and tender, delicious! The last time I made one a couple weeks ago I kept cutting medallions off the loin to eat and then kept going back for more.
Lol