After lurking on this site for sometime, broke the piggy bank and ordered the OBS.
It arrived along with the Harbor Freight cart. Assembled both and seasoned the OBS.
While doing that, rubbed a 9 pound pork butt with CYM & BBBR, then popped in the fridge for 6 hours.
Took out, let rest for an hour, then into the OBS with 4 hours of hickory at 265.
Then into the oven in the boat with apple juice for 12 hours at 210 till it reached IT of 187.
Did the FTC thing for two hours, unwrapped and it fell apart in my hands. Great bark, (love bark!) yet tender, tasty and the family all gave rave reviews. I will use a little less of the BBBR next time. (A bit too salty on the bark.)
Next up: 15 pound brisket is in the fridge. Any suggestions would be highly appreciated.
Thanks to BS for making a great smoker and to all of you for helping a neophite have a success first time at bat! Now here's a try at posting some pics:
(http://i663.photobucket.com/albums/uu351/Barkfan/FirstPorkButt002-1.jpg)
OBS and cart ready for action
(http://i663.photobucket.com/albums/uu351/Barkfan/PorkButt.jpg)
Butt rubbed, chilled, rested & ready for a romp in the box
(http://i663.photobucket.com/albums/uu351/Barkfan/FirstPorkButt003.jpg)
Last photo opp pre-cook. (Raised rack to middle before closing & firing)
(http://i663.photobucket.com/albums/uu351/Barkfan/FirstPorkButt004.jpg)
Dinner's ready!
Barkfan,
With all due respect to you, what a big butt! :D Nice job. Doing a brisket would make me look to WestTexasSmoker. Try the recipe website. I'm fairly confident that WTS's method for brisket is there. It's pretty much agreed here that WTS is the brisket king...at least in my book. He uses this strange wood called mesquite though.
Need the link to the recipe website? www.susanminor.org and you're good to go!
Let us know,
KyNola
Thanks KyNola! I'll give that a try and report the results. What's your favorite meat/recipe in the BS?
Looks real good there Barkfan, nice job.
You did remember to season your smoker prior to the 1st smoke ;D
nepas
Yes Nepas, I did season first. It also gave me a chance to see the Bubba pucks at work. Cool little tools!
I just read the WTS recipe on brisket. Couldn't believe what I was reading when he recommended keeping the meat in the fidge for 2-3 weeks turning every day before even taking it out of the bag to trim & rub!
All this waiting is killin' me! I'm going thru bark withdrawals already!
Quote from: Barkfan on June 15, 2009, 10:48:14 PM
Yes Nepas, I did season first. It also gave me a chance to see the Bubba pucks at work. Cool little tools!
I just read the WTS recipe on brisket. Couldn't believe what I was reading when he recommended keeping the meat in the fidge for 2-3 weeks turning every day before even taking it out of the bag to trim & rub!
All this waiting is killin' me! I'm going thru bark withdrawals already!
wts is up on the briskit makin. I have had a briskit in my wet marinade for 3 days now. The key is to turn it and kee.p the air out. I use a large turkey brining zipper bag from Bed,Bath&Beyond.
nepas
Quote from: Barkfan on June 15, 2009, 10:48:14 PM
All this waiting is killin' me! I'm going thru bark withdrawals already!
Warning - this is a serious affliction, not to be toyed with! Roll that smoke - forget the foil, sprinkle the rub heavily, put that meat on and get cured!!
The Doctor is in!
That is a nice looking butt and if you liked that wait till you try the brisket.
The brisket has to be one of my favorite smokes, it don't last long around my house.
Be very carefull this smoking thing is addictive.
BTW, great start bark. The brisket can be much the same - just longer. Most would say leave off the cym, but doesn't make too much difference either way, as after the long cooking time, you won't notice it much after. You'll be into a 20+ hour smoke. The last 15# brisket took me 19 1/2 hours on my stickburner - just salt and pepper, hickory wood, no foil, and kept temp generally between 225 and 250.
Looks good Barkfan!
Ok, I'm turning the brisket every day. Will put the rub on tomorrow (sparsely). The BBBR seems a tad salty. Have you ever added a bit of sugar to even out the salt, or would I be asking for too much burn on the bark?
I have a 5 lb. brisket and a 9 lb. pork butt in the smoker right now. Thanks to advice, did not CYM the brisket. Just rub. Four hours of Hickory has passed and it's 8:30 p.m. here. After end of smoke, I switched racks and inserted IT probes and left cabinet on high. My wife doesn't like the smell of the meat in the oven all night. The first try was with a butt and we still have smoked butt scented curtains. I like it. Can't understand why she doesn't????
Will take some pics and give you a review on taste, tenderness, etc., on butt and brisket tomorrow.