The BB that I have done this year have required more time than originally thought ... the 1.5 hrs/lb general rule that I have read did not work; more like 2 hours. My advice is plan extra time...overnight is good, and the but can rest longer if you find extra time at the end of the cook.
DivotMaker
New member
Congrats on the seasoning, Etex! Yeah, hard smelling that hickory with no meat in there! ??? Two recommendations: The Maverick 732 is the bomb, and definitely the way to go. As for internal temp on your Boston butts - 170-175 for slicing, but for pulled pork, you'll need to cook up to 200-degrees. You'll just be breaking out of the "stall" at 170, and if you try to pull it, it just won't work. I've pulled pork at 195, with a rest in foil, but have found 200 to be the "magic" temp for me. Some even say 203 (but I really can't see that 3-degrees makes any difference).
Because these smokers are pretty sealed, and very efficient, you can prep your butts, put them in, set the temp to 225, and not worry about them until internal hits 200. Simple as that! Let us know how they turn out!!
Because these smokers are pretty sealed, and very efficient, you can prep your butts, put them in, set the temp to 225, and not worry about them until internal hits 200. Simple as that! Let us know how they turn out!!
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Etex
Guest
First someone might answer Drains about how many packer trim briskets will fit in the #3 as I haven't gotten that far. I would think 2. I do know that when I called before I bought my #3, I was told that the #3 would let the full brisket lie flat and the #2 wouldn't.
Here are my BB's I cooked as my first attempt. Wanted to go very basic. Did not do any injection except that I did inject some apple juice to see how it would do. Used a little over 2 oz of hickory and set at 225 and cooked for 8 hrs and 15 minutes. It looked good. Wrapped it and put in cooler for 2 hours. Do not have the dual maverick so could not do internal and forgot to take it at that time. When I took it out of the cooler it was still hot but was not 175 internally, so put it in oven until it reached internal temp. Had good bark and flavor, but needed to cook longer to pull. So you were right on that Divotmaker .Cut one up and put in chopper. Will slice the other one. Used a premade Kroger pork rub I had. It was o.k., but want to do some of the things you guys are doing and experiment with some sauces instead of the bottled stuff.
Here are my BB's I cooked as my first attempt. Wanted to go very basic. Did not do any injection except that I did inject some apple juice to see how it would do. Used a little over 2 oz of hickory and set at 225 and cooked for 8 hrs and 15 minutes. It looked good. Wrapped it and put in cooler for 2 hours. Do not have the dual maverick so could not do internal and forgot to take it at that time. When I took it out of the cooler it was still hot but was not 175 internally, so put it in oven until it reached internal temp. Had good bark and flavor, but needed to cook longer to pull. So you were right on that Divotmaker .Cut one up and put in chopper. Will slice the other one. Used a premade Kroger pork rub I had. It was o.k., but want to do some of the things you guys are doing and experiment with some sauces instead of the bottled stuff.
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DivotMaker
New member
Good first smoke, Etex! Now that you've flexed your #3's muscles, you'll have more confidence on the next cooks. This is all about experimentation and learning! You'll find we're a lot harder on ourselves than any of the folks who eat our creations. Homemade rubs are plentiful on the site, and not hard to mix; find one that suits your pallet and modify if necessary. The other thing is to trust that your Smokin-It will take your creation to completion - no need to finish in the oven. One of the best things about these smokers is that it really is an "adventure in NOT babysitting!"
Bet the butts tasted great. I would, however, recommend 5-6 oz of wood for butts or briskets. 2 oz is really not usually enough for large cuts. Remember - your meat will absorb smoke flavor until it reaches about 140 IT. After that, you're wasting smoke, and it just collects on the outside of the meat (giving that "oversmoked" taste). See what the inside of your smoker looks like?...that's what collects on meat after it stops absorbing it. Always start with a cold smoker and cold meat in electric smokers. The theory is that the meat warms to "room temp" as the smoker gets hot enough to produce smoke....I've found this to be true, and always start with cold meat in a cold smoker. Just a couple of 2-cents-worth! ;D
Bet the butts tasted great. I would, however, recommend 5-6 oz of wood for butts or briskets. 2 oz is really not usually enough for large cuts. Remember - your meat will absorb smoke flavor until it reaches about 140 IT. After that, you're wasting smoke, and it just collects on the outside of the meat (giving that "oversmoked" taste). See what the inside of your smoker looks like?...that's what collects on meat after it stops absorbing it. Always start with a cold smoker and cold meat in electric smokers. The theory is that the meat warms to "room temp" as the smoker gets hot enough to produce smoke....I've found this to be true, and always start with cold meat in a cold smoker. Just a couple of 2-cents-worth! ;D
Smokster
New member
Hi Etex: Congrats on the #3, you will not be disappointed. I picked mine up about 6 weeks ago and haven't stopped using it since, it can become an addiction. Half the fun is the planning and anticipation of your next smoke. At the very least, if there is an intervention, it is because they want more of the good ole Q.
DivotMaker
New member
Smokster said:
Hehehe... interventions for Q.... that's funny right there, I don't care who you are! lol! ;D
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Etex
Guest
Smoked my first rack of beef ribs in the 3 yesterday. Put on at 7 and took out at 1:15. Rubbed with mustard the night before and a premixed rub and refrigerated. Set smoker at 225. Used 4 oz of hickory. All in all came out well. Think I will use a heavier smoke next time though. Maybe about 6 oz. They were not fall off the bone, but were very tender and pulled away from the bone during eating. We finished them up tonight and they were just as good, if not better. Seems the smoke penetrates the second day. That is the impression I got from the ribs and butts I smoked. Right now I am tight around the midsection and smiling, but tomorrow will be pained when I have to look at the pictures. Thought I would drool in the laptop looking at Joe's brisket with the molasses. I know he meant well, but it almost bordered on cruelty.
DivotMaker
New member
Sounds like another success story, Etex! Glad the beef ribs turned out well. 4 oz of hickory should have been more than enough for ribs. As you've learned, the smoke does penetrate more overnight - same concept with cold smoking cheese; always tastes more smoky after resting in the fridge for a few days. If you like a stronger smoke flavor, I might suggest mesquite for beef. I personally like mesquite, but a lot of people find it too strong for their taste. All in all, though, sounds like you put a good plan together! 
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Etex
Guest
Think that is what I will do next time Divot. Try 4 oz of mesquite. I have not used it in a long time, but remember that it is strong.
DivotMaker
New member
One thing to keep in mind, when it comes to the amount of wood, is the length of time it will take the meat to get to around 140 internal temp. Past that, the meat no longer "absorbs" the smoke, so it collects on the surface and gets bitter (think of the inside coating on your smoker). So, you want to have enough wood to cover that distance. Also, starting out with a cold smoker and cold meat helps a lot with the smoke absorption.
