It's Here!!!! It's Here!!!!

[Glock_21]

Felt like Christmas morning when the email delivery notification hit my inbox earlier today.  Went home for lunch and unpacked the Model 3.  Got the casters on and the styrofoam out.  Added some wood and fired it up to get it good and seasoned.  Now the big question, what do I want to throw on first?
Decisions, decisions.........

 

[gregbooras]

Congrats Travis,

Ribs are always a nice way to start!

Greg

 

[Glock_21]

I'm sure that a full, uncut rack of ribs will be included with whatever goes in.  That's a big reason I went with the Model 3, the space.

 

[gregbooras]

I would throw in some potatoes, baked beans or in the last hour some corn on the cob.

Greg

 

[Ohio1956]

I started with chicken quarters and chicken breast. I glad I used smaller cuts until I seen how this operatered. It was different from what I was use to. Follow what is stated on this forum and it will not matter, it will turn out.

Congrats!

 

[swthorpe]

Couple racks of BB ribs, and put potatoes in as well for smoked baked potatoes...they take the same amount of time as the ribs.  Welcome and enjoy!

 

[drains]

Pork butts are a good first smoke. They are a long smoke and you about have to try to screw them up and they are really juiciem so that seasons your smoker even more. It's all good though.

 

[Glock_21]

Leaning towards pork butt and ribs.  Like you all said, it's hard to screw those up.  I've gotten pretty good with stuff on the pellet grill, but even that still takes a bit of babysitting.  I'm really looking forward to the "Lazy Q" method that the Smokin-IT seems to offer.

 

[RG]

Leaning towards pork butt and ribs.  Like you all said, it's hard to screw those up.  I've gotten pretty good with stuff on the pellet grill, but even that still takes a bit of babysitting.  I'm really looking forward to the "Lazy Q" method that the Smokin-IT seems to offer.

Welcome and Enjoy! I like your user name BTW

 

[Grampy]

Congratulations Travis and Welcome aboard!

 

[Limey]

Boston butt is a really good way to go. It is a long enough smoke that you really feel that you have accomplished something and it is also very difficult to screw up! It was my first smoke.

 

[DivotMaker]

I always vote big ol' Boston butt for the first smoke!  You get to see how she performs for the long haul, and it helps continue the seasoning (bonus).  Plus, they're hard to "mess up," not that you would, with your experience.  I like Big Butts!! (Pork, that is!)

 

[Glock_21]

I've never brined a pork butt.  I've read your brine recipe and really want to try it. 

Yellow mustard?  I've never used it.  Does it add flavor (not necessarily a good thing to me) or just hold the rub in place and help create bark?

 

[RG]

It's a binder for the rub,  you won't taste it.

 

[DivotMaker]

I've never brined a pork butt.  I've read your brine recipe and really want to try it. 

Yellow mustard?  I've never used it.  Does it add flavor (not necessarily a good thing to me) or just hold the rub in place and help create bark?

Nothing to it!  I put off learning the whole "brining" thing for years, and am sorry I waited so long!  A brined butt is a happy (and juicy) butt!  And the mustard?  Just a binder.  Funny thing - it cooks away and doesn't add any hint of flavor!

 

[swthorpe]

+1 on the brining!    I use EVOO for my binder instead of mustard and it works fine.  Also, if you go the butt route, be sure to allow a couple of hours for resting after the butt gets to 195IT or so.  I think most of us do a double wrap in HD foil and tuck the butt into a cooler with some towels wrapped around...the rest allows the juices to redistribute and the meat comes out happy happy happy!  Cheers

 

[Glock_21]

Nothing to it!  I put off learning the whole "brining" thing for years, and am sorry I waited so long!  A brined butt is a happy (and juicy) butt!  And the mustard?  Just a binder.  Funny thing - it cooks away and doesn't add any hint of flavor!

Mixed up a gallon of your brine.  I couldn't find any of the pink instacure.  I have 2 small pork butts soaking in it as we speak.  I'll load up the Model 3 early in the morning.

 

[gregbooras]

Nothing to it!  I put off learning the whole "brining" thing for years, and am sorry I waited so long!  A brined butt is a happy (and juicy) butt!  And the mustard?  Just a binder.  Funny thing - it cooks away and doesn't add any hint of flavor!

Travis,

You buy the #1 cure on amazon.

http://www.amazon.com/Hoosier-Hill-Farm-Prague-Powder/dp/B008NH7AUA/ref=sr_1_16?ie=UTF8&qid=1435177300&sr=8-16&keywords=%231+cure

Greg
Mixed up a gallon of your brine.  I couldn't find any of the pink instacure.  I have 2 small pork butts soaking in it as we speak.  I'll load up the Model 3 early in the morning.

 

[DivotMaker]

Good deal, Travis!  I bought a bag of #1 Instacure on Amazon, and it lasts a LONG time!  Takes very little, and will last forever.