Finally Pulled The Trigger!!

Bekeg2

Bekeg2

New member
Well... after months of reading reviews and lurking on the forums I finally came to my senses and ordered a Model #2 smoker. This will be my first "real" smoker and I can't wait for my first smoke! I have no doubt that I made the right choice by purchasing my smoker from Smokin-it. I will update once I receive it and smoke my first ribs!

Ken
 
Thank you everyone for the warm welcomes. I have no doubt I made the right choice. I look forward to receiving the Model #2 to smoke this weekend. Off to read about all the different techniques to smokin meat.
 
Welcome, Ribs!  Now, head over to the Introductions section and tell us a little about yourself (BBQ background and such).  Also, a first name and town in your signature line is welcomed around here!  Nice to know who our new club members are, and where they hail from! ;)
 
Welcome Ken, from Soutwest Arkansas! I just recently purchased the #2 as well. The guys on this forum are full of information and always willing to offer any advice or answer any questions you may have.
 
Welcome Ken. I'm a SI newby myself having just received mine Thursday. Spent yesterday afternoon cooking wings and will spend today smoking ribs, watching the Masters and of course knocking back a few frothy adult beverages. Hope you enjoy your SI as much as I am enjoying mine.
 
Thanks again guys for the friendly welcomes. I have smoked 3 times now, first 2 were baby backs and were simply amazing! Flavor was perfect as well as just the right amount of smoke. Reading through the forum is without a doubt the reason for my success on the ribs!

Yesterday/today I decided to smoke my first pork butt, 8.5 lbs. Put my rub on Friday night and placed in my smoker Saturday night about 9pm, 225 degrees. After 12 hours I was at 160 IT hitting the stall. Slowly started rising at about 13 hours. The highest I could get the IT was 188 and that was after 18 hours. It shouldn't have taken that long to get to 195 degrees IMO. I finally threw in the towel and pulled it and placed it in the oven to get it up to temp at 195.  It's wrapped in foil right now. The outside temp was 60 degrees today. This was my first time using my Maverick ET-73 and tested it prior to the smoke and everything checked out fine. Does anyone have any suggestions for my next pork butt? Is there something I should have done differently?
Thank you everyone in advance for your suggestions! Ken
 
Hi Ken, give it a little more time it will get there. I had one about that size take 20 hours to get to temp. Some get there quickly and some seem to take forever.
 
Thanks for the feedback guys! I kept telling myself to be patient, but wasn't expecting it to take THAT long. Next go around I will just sit tight and wait for that magic number! On a positive note... it was fantastic! I will be eating pulled pork for days...

I really do appreciate everyone taking time to comment. Without this forum and my #2 I would still just be purchasing baby back ribs and pulled pork from restaurants instead of being the envy of all my neighbors. Wish I had a camera handy this morning while watching my neighbor trying to sniff out where the fabulous smell of a pork butt from a smoker was coming from.  8)
 
You must log in or register to reply here.

Similar threads

T
2nd cook new 3.5D 16.5 prime packer
Replies
6
Views
2K
old sarge
old sarge
K
Hello from Alexandria
Replies
1
Views
1K
old sarge
old sarge
D
Hello from the PNW. 2D Newbie
Replies
6
Views
971
Hank R
Hank R
W
Doing 2 Briskets in the 3D Smoker
Replies
1
Views
828
old sarge
old sarge
J
Hello from Northern Michigan
Replies
3
Views
480
swthorpe
S
Back
Top