Christmas Butt

[Paul Case Luca]

Used SI3 for the 2nd time for Christmas Day boston butt. 

The 1st time went horribly wrong (assuredly operator error and it warranted a grade of an F... I am thinking the ribs were to sparse and just turned into burned crispy grizzle... I still wish I had pictures because I was shocked).

Since then I have seasoned it twice over, auto-tuned Auber twice to ensure dialed-in, installed exhaust hood in garage, and did some more reading. Overall I would give the 2nd use a B (again operator error) only because I ran out of time and had to move it to the oven as relatives were coming over. Had I more experience with the SI3 I would have started earlier and earned an A. ;-)

When I went to the oven at 350F it basically powered through the stall and everything else in 3 hours flat and this left a couple portions dry; however, 95% was very moist.

It's just very different than my stick burner so I need to retrain my brain and ultimately my habits acquired over seven years. Considering this I'm going to journal every smoke until I have tweaked things to perfection. I did read that journaling is highly recommended if you want to get better; if not one just relives the same mistakes or over compensates, etc.

I have attached recipes for rub "The Godfather" along with preferred dressings Cherry Cola based along with Georgia Mustard. Also included on the back page are my journal notes, temperatures, and times. Note the Auber is rock solid holding +/- 2 deg F.

Hope this helps other new users and / or gives other ideas. I will share each subsequent experience in this fashion and attach my journal via PDF. NOTE I did forget to take a picture, another lesson learned. ;-)

Steve

PS - Anyone know how to attach a PDF via iPad? The iPad won't browse it seems to only want to attach photos. Odd. I had to use my laptop to post the PDF. No big deal.

 

[DivotMaker]

Awesome, Steve!  Sure would like to see those sauce recipes!  Maybe you could post them in the Sauce section when you have time! ;D

 

[benjammn]

Don't know about you but I thought Apple had a thing about PDF/Adobe software....maybe it is just me hating Apple as of late. I am an IT guy and there is something that I despise about Apple. Just me maybe.


Anyway. I love that you are documenting everything. It is very helpful to anyone trying to perfect their smoke. I know there is something to be said about knowing a "feel" for it but I am a info geek that wants to know more about exactly what it was that got me to my end results.

Sorry that your first few tries have been a bit of a challenge but you WILL get the "feel" for these units. Just take a step back and kind of forget a bit of the old school smokers.

 

[DivotMaker]

There's a great point, Ben!  These smokers just don't require the methods used in the traditional smokers!  All the tending, foiling, fiddling....just isn't necessary to make great Q!  We all had to adjust, but the results are definitely worth it!

I love that some of you guys are really into the "techie" side of our hobby!  You know...every little detail gets written down and analyzed!  I don't do that; I'm more of a "measure with a micrometer, and cut with a chain saw" kind of guy!  A lot of my cooking is by feel and what I think will work in my head (drives my wife crazy, btw).  But, I learn a lot from all of you "analytical" types.  Lots of really good info to factor in to the "wing it" approach that I use! ;D  You ever watch Justin Wilson, the Cajun Cook?  That's kind of my style!

One thing I've learned, over the years, is that this is not really an "exact" science at all!  Every piece of meat cooks different, and there are variables beyond our control.  So, we use "general" guidelines, and allow for the things we can't control.  I guarantee you wouldn't be able to tell the difference in pulled pork cooked to 199 vs 203.  Sometimes, we get a little too exact for an non-exact science. 

To the point you made:  Everyone has to get the "feel" for these units, and reinvent (i.e., simplify) their way of thinking and smoking with the Smokin-It smokers!  The journey is almost all the fun! ;D

But, hey, I could be wrong!

 

[benjammn]

Here Here Tony! I don't disagree in the slightest. It is always a challenge to get the perfect smoke and yes it isn't about the numbers every time. It is up to the meat to cooperate fully with us. No matter the infinitely high numbers that we can calculate or measure. I have found this to be the BEST smoker I have EVER used and is so much along the lines of Set-and-Forget than any other out there. You bring up great points that I have to agree with. There is some science to this smoking thing we love but overall it is just a "game" to get to the end result.

I cannot say enough THANKS to everyone on these forums that has given me a ton of insight to their methods. You have made me look too damn good to my friends and family. If they only knew.

Cheers everyone and keep up the great smokes. (keep the pics/vids coming of course, I need to look good!)

 

[DivotMaker]

Hehe...that's great, Ben!  Yep, I'm a smoking "god" to my office mates.  LOL!  If they only knew how easy it is to make such good Q!!  I laugh every time I bring them something! ;D

 

[benjammn]

Yup that is why my family keeps giving me the duty to make the meats!

Damn them but I love the adoration.

 

[Paul Case Luca]

8 year old son just polished off a midnight snack... He requested a pulled pork sandwich no sauce and then a pile,of pork,with two,sauces for dipping....

 

[benjammn]

lol good kid