new member = new to smoking

vtx1300r · May 18, 2008, 05:25:52 PM

Hi all

Just bought my 1st smoker ... Bradley Digital Smoker 4-rack on Friday. Did Ribs, pork Butt, and brisket this weekend. I have a lot to learn and a lot to read on this forum. They all came out ok, my kids ate it so it was that bad. Biggest problem was in timing of how much smoke and how long to keep in smoker. I also bought too small of a brisket and pork butt. Trip to SAMS or COSCO is in my future.

Going to the rot rally in Austin, in June ... Plan to cook up some good Pork Butt down there.

Wildcat · May 18, 2008, 05:31:26 PM

Welcome to the forum.

Essentially, 4 hours is enough smoke for any project in the BS. Some use less.
You should continue to cook after the smoke portion until the internal meat temp is appropriate for what you are cooking.

La Quinta · May 18, 2008, 05:34:08 PM

Welcome vtx...and I follow the same philosophy as Wild...4 hours of smoke or less is good! Uh...what's a rot rally?

FLBentRider · May 18, 2008, 05:57:52 PM

W E L C O M E to the forum vtx1300r

The hardest part with this is not getting in a hurry. with a big load (say 4 pork butts) it can take 20+ hours to complete. You are not cooking the meat to "doneness" you are cooking it to "tenderness" which is a different destination altogether.

I take pork butts to 190 degrees internal temperature, then FTC (wrap in Foil, and old Towel, and put in a (no ice) Cooler) for up to 4 hours. This allows you to keep it warm until you want to serve it.

vtx1300r · May 18, 2008, 06:08:29 PM

Quote from: La Quinta on May 18, 2008, 05:34:08 PM
Welcome vtx...and I follow the same philosophy as Wild...4 hours of smoke or less is good! Uh...what's a rot rally?

www.rotrally.com

Republic Of Texas motorcycle rally! Just a bunch of old bikers .....

vtx1300r · May 18, 2008, 06:15:24 PM

Quote from: FLBentRider on May 18, 2008, 05:57:52 PM
W E L C O M E to the forum vtx1300r

The hardest part with this is not getting in a hurry. with a big load (say 4 pork butts) it can take 20+ hours to complete. You are not cooking the meat to "doneness" you are cooking it to "tenderness" which is a different destination altogether.

I take pork butts to 190 degrees internal temperature, then FTC (wrap in Foil, and old Towel, and put in a (no ice) Cooler) for up to 4 hours. This allows you to keep it warm until you want to serve it.

FLB

"You are not cooking the meat to "doneness" you are cooking it to "tenderness" which is a different destination altogether." .... Good advise.

Also what is the best method to measure the temperature of the meat? Digital?

La Quinta · May 18, 2008, 06:18:15 PM

Kool...some of my best friends in life are bikers!! :)

Smoking Duck · May 18, 2008, 07:12:18 PM

Welcome VTX!

If you haven't already done so, you might want to invest in a Maverick ET-73 remote thermometer. They are pretty inexpensive but are a great tool that a lot here use. You can use this to monitor the temp of your smoker as well as your meat. You can contact Bryan at www.yardandpool.com. He can hook you up with one. He's a forum member and all-around good guy and he'll treat you right.

SD

tturaider · May 18, 2008, 07:41:10 PM

VTX welcome to the site. There are many pros on this site which I have learned a lot from. R u in TX? Ive been thinking of goin to the ROT as well....a bunch of us are riding to Ruidossa for the opening weekend of the races.

FLBentRider · May 19, 2008, 03:06:07 AM

SmokingDuck has it covered with the ET-73, That is what most of us use. With the digital probes, be carefull when you wash it not to get any water on the area where the wire enters the probe. This will cause you to have to buy a new probe.

HCT · May 19, 2008, 04:25:29 AM

Welcome to the forum.

vtx1300r · May 19, 2008, 08:18:22 PM

Thanks all or is that You All here in Texas. But I was raise in new Jersey ... do not hold that against me.

ROT is one hell of a good time so if you get a chance try and get there.

Smoking Duck · May 19, 2008, 08:23:20 PM

Actually, I believe it is Y'all there in Texas....if you were in Pittsburgh, it would be yins guys and if you were in NJ, I think it would just be Yo.

I think you should get to know another member on this board.....her screen name is La Quinta and she is originally a Jersey girl. But, whatever you do, don't say anything about smoked cheese to her. She now lives in a place that is hot enough to make the devil sigh.

La Quinta · May 19, 2008, 09:40:20 PM

Hey...vtx...don't mind him...I grew up in Florida with a NJ attitude...I had a big brother so I didn't get my butt kicked on a regular basis!!! :) So...you being a TX transplant is all good for me!! Live in the great state of California now...the land of Gizmos and Consigs and Arcs and O's and WCKS and even weirder people then that!!!

Gizmo · May 19, 2008, 09:43:02 PM

Well, we are loosing a Californian to South east Texas. My son got a job in Houston and will be leaving in a few months.