Hi Everyone!
I just got my 4 tier electric smoker (not digital) last night. Brined a 7# butt overnight. I am seasoning smoker as I type then off to the races. Bought the Jim Beam biscuits. Now HELP!!! Any and all advice welcome.
Thanks,
Tara
Vent wide open, no peeking, don't rush the butt because the butt will do whatever it wants, and drink while you wait. You should be in for a treat. I hope you're not planning on an early dinner if you're starting that butt around 6:00 am, especially if you have folks coming over.
Welcome to the forums! We love pics of smoking adventures so don't be shy with the meat photos.
W E L C O M E to the Forum babyhewi!
Thanks for the quick reply. I just started reading the threads and realized I have no idea what I'm doing. So my most basic questions are these? How many hours of smoke? And is smoking done all in the beginning or do I put a few on and then let cook and put more on? Also I'm shooting for ambient temp of around 200 unless I get diff advice. I bought a dual sensor thermometer that I plan on using. Do I fill the bowl half full of water and then ignore? Newbie nerves thanks for patience. I'm so excited too!!!!
Most people use 4 hours of smoke on a butt. Some more, some less.
Your basic butt:
(optional) Brine the butt
Apply 4 hours of smoke @225F (OBS Slider on MAX for most of the cook) water bowl 1/2 full vent 1/2 open
At the four hour mark, empty, refill the water bowl, push the last puck off the burner if you don't have any "bubba pucks"
continue to cook @225F until an IT of 190-200F
FTC - wrap in foil, then an old towel, and into a cooler (no ice) for at least an hour.
Pull and eat.
Ok. think I understand. And by push puck off you mean into water and use it up correct? Can I tell you how excited I am. I've been wanting to start smoking for a long time and finally jumped in. I can already see my whole day is gonna be spent reading up on info. Thanks again. I'll try to post pics later.
Fat side up? Seems to make intuitive sense so fat drips over meat.
Welcome Babyhewi
Here is a link on how to post pictures.
post pictures
Lumpy (http://www.susanminor.org/forums/showpost.php?p=768&postcount=11)
Congratulations on your purchase and welcome to the forum...Enjoy!
FLBR has you covered and yes, fat side up!
Congrats. Totally understand your excitement. I well remember my first smoke. Don't think I slept a wink all night. :D
Thanks all!! I was all set to start my first smoke and realized all the biscuits hadn't advanced for the seasoning process so I'm forced to wait another half hour!!! Oh well. Such is life.
One more thing, at some point the internal temp of the butt is going to stall, somewhere around 150-160. It may stay there for several hours. Don't panic and resist the urge to bump the cooking temp in order to make the IT start to rise. When the butt is in the "plateau", that is when all of the magic is happening. The collagen and connective tissues are beginning to break down and that is what makes the butt pullable.
Check in with us from time to time and let us know how it's going.
Welcome!
There's tons of great information on this site. You'll be eating well for years to come ;)
I'm officially off and running!! A few minor bumps in the start but hey all is good!!
Hot dog! Good luck, and keep us posted... (take lots of pictures if you can)
And they're off!! 8) Long day and night for you. Somewhere between 14-16 hours is my guess. It's worth it though. One last very important pice of info. It's very important that you keep a constant supply of firefighting liquids nearby. Coors Brewery makes a good one. You should keep one in your hand at all times just in case your Bradley bursts into flame! ;) It's your responsibility to stay by your smoker the entire time so you'll just have to tell your spouse that you simply can't do that list of errands today. It's for everyone's personal safety. Be sure to mention that you don't mind to sacrifice yourself. :D
Welcome Tara,
Sounds like you are off and running!
Deb (also from CT)
LMAO!!! The best advice yet. Wow I didn't know it would be 14-16 hours!!! Alton Brown said around 10. Good to know for pacing of personal hydration. I just might not make it into work tomorrow as I'll be up til 2 am!!! Oh darn!
Quote from: babyhewi on August 21, 2010, 09:05:47 AM
I just might not make it into work tomorrow as I'll be up til 2 am!!! Oh darn!
Don't worry... We'll write you a note. :D
Alton doesn't use a Bradley! :D It may not go 14 hours, just depends on the pig. It's done when it's done. There is one option you can do. After the smoke period, the Bradley is nothing more than a somewhat inefficient oven. You could always transfer the butt to your house oven set at 225 for the remainder of the time. I have done that many times. I place mine uncovered on a rack in a roasting pan. I find that my house oven is much more efficient at maintaining temp. The firefighting liquid is still a must though as pig fat can burst into flames in your house oven too. ;)
Have fun and remember, it's done when it's done.
As our good friend CRG says "You can't hurt it. It's already dead."
Welcome and here's a couple of more links to help you out.
recipe site:
http://www.susanminor.org/forums/
You might want to check out our FAQ's
http://www.susanminor.org/forums/showthread.php?p=748#post748
Other than the long time of smokin/cooking a Butt, it is probaly one of my fav smokes.
There is just not too much you can do to it to screw it up.
You have got some good advice, but I do want to add two things.
The after smoke/cook is as important as the smoke/cook.
FTC is an important step in making a good Butt a great Butt.
When you reach your IT you want. Double foil tight, wrap in a towel or two
and set in a room temp cooler at LEAST three hours and up to 5 or 6.
Don't worry, If you have done the FTC proper, YOU will still have a HOT
Butt after 5 hrs.
One of the Hardest things to predict is a finish time and that is where FTC
will help you by starting in advance and using the left over time before eating
for FTC time.
The last thing is always slap your butt before and during the smoking/cooking,
that way it knows you love it. ;D
Again Welcome to the Forum and looking forward to some great pics.
Welcome Baby. fat up in my opinion..Be patient!
CRG,
Did you just tell Tara to slap her butt? :D
I was sorta talking about the Bst Butt.
I am sorry Tara if I offended you.
No offense taken! Well it was a late night. Finished up around 1 a.m. (didn't start smoking till 11:00 a.m.) but well worth it! Thanks to all who generously shared their knowledge. Much appreciated. Pics to follow soon.
Sounds like about 14 hours! ;) :D
Welcome Tara,
I can see you got some great advice and help in getting that first smoke behind you and I'm sure it turned out to be delicious. Congrats!
Hi Tara and welcome to the forum. Also in CT here, near Danbury. Show us some pics of your Boston butt. ;D
Quote from: ArnieM on August 22, 2010, 09:39:38 PM
Hi Tara and welcome to the forum. Also in CT here, near Danbury. Show us some pics of your Boston butt. ;D
Chicken!!! Come on Arnie tell us what you really ment!!
Welcome aboard Tara It is good to have some more women around to keep us honest. We already corrupted Deb and Carolyn.
Welcome to the forum Tara. I am sure you made some good eats. When you get a chance to share the photos we would sure like to see them.
pic hopefully by tonight. Gone already! Fed the neighborhood! Got good reviews but hey who's gonna knock free food? Seriously, thanks to all who held my hand and walked me through it. Already planning my next adventure. Beef brisket. Does everyone get a whole brisket or are there preferences?
Finally! Pics of my first smoke.
(http://i987.photobucket.com/albums/ae351/tdhewins/IMG_0291.jpg)
(http://i987.photobucket.com/albums/ae351/tdhewins/IMG_0292.jpg)
Nice butt! ;D
Welcome Tara!
YOU GO GIRL!
I'm going to assume (from the clean looks of that foil) that it's just going into FTC?
You are FTC-ing, right? Don't judge that smoking monkey by his looks.
He gave ya some of the best advice you're gonna get. ;D
Awrighten.
Nice Butt!
Don't forget to put that baby to bed (FTC) for at less a few hours.
You can use this time to get some shut eye yourself!!!
looking tasty. Congrats on your first smoke!
Yep! Looks like you did it just right. Congrats!
Way to go Tara! Always good to get that first smoke behind you, especially when it turns out that good.
A++ Tara.
Looks mighty good!
How did it pull?
Looks like it turned out perfectly!!
Thanks all! I'm reminded of "young Frankenstein" and the knockers jokes! Just substitute "butt"! All went well and yes I did FTC it but not long enough. Only 1.5 hours as I was getting tired. The pull was a bit chunky I think due to lack of time in cooler but was very tender and tasty!! Thanks to all those who helped I tip a glass to you!!!
Nice job! Really looks good.