Howdy all! My Bradley Stainless Steel arrived yest via fed-ex, as we're having a get together at the house tomorrow, and I typically have something smoked to eat. I used to use a walmart special 'water smoker' that I had to fill with charcol and wood chunks every few hours.
For the inaugural smoke - I've decided on a Pork Butt, a Brisket, and also a turkey breast. I started the butt and brisket today around noonish (butt weighs 10.5 pounds, brisket at about 9.5) and have smoked them for about 5 hours using Mesquite (one more to go). They're sitting in there now at the tail end of the smoke time at about 210-220 degrees and will be in there a while longer I'm sure. I tend to prefer finishing them off in the smoker itself.
Prep wise - the butt I usually just rub right before i put it on the smoker. Brisket, I rubbed last night at about 10pm and kept refrigerated, though I slathered on a little french's mustard before the rub. Turkey breasts I am brining in a honey/salt/onion/clove brine - and it smells fantastic. I'll put the turkey on tomorrow AM.
Now, on to the questions...
1 - Heat recovery time. I heated the smoker up to about 270 degrees before putting the meats in - and it still took HOURS to get back to temp. Normal I assume? 20 pounds of meat is a lot. And it was cool - a little less then room temp. Top vent is wide open, and I have the heat temp contrl slider all the way high.
2 - Order of meats. I put the pork on the top rack, and the broisket under it. Figured the fat from the fattier pork would self baste the brisket. Anyone disagree or agree?
3 - Anyone in New Hampshire around? I'm gonna have a LOT of food tomorrow. lol.
Glad to be here!
I did smoke about 4 hours yest after setting up the smoker to season it.