Can You Walk Me Through My Very First Smoke?


 
E

Eric Lee

TVWBB Member
Hi,

So I have an 18.5 now set up. I've done a lot of reading, but still not clear on a few things. I ordered the Maverick probe thermometer and two cheap oven rack thermometers to be here tomorrow. I understand the first smoke will run a little hotter. As I understand it: check the lid thermometer for accuracy, then load full basket of Kingsford then add full chimney minion, fill water pan, then add meat. I want to do two pork butts, upper and lower or two side by side upper rack with two inches between them if it fits. How much wood? I do like to taste the smoke prominently. And what do I want the lid temp and the probe thermometer temp at during cooking? as I understand, there is stall at 160? then at 195f wrap and wait. Thank you!!
 
I use 3-4 chunks of apple and a couple chunks of hickory or oak when I do a butt. Don't bother wrapping the butt in foil unless you need to hold it warm in a cooler for awhile after it is done. Wrapping will soften up the bark.
Go with 1/2 a chimney of lit to start it and catch the temp on the way up. It's easier to raise the temperature than it is to lower it.

If they fit side be side do it that way on the top rack. turn each butt 180 degrees 1/2 way through the cook for even cooking.

The meat is done when a probe slides through easily, like going through butter, or the bone is loose and pulls free when tugged on. Temperatures are guidelines they don't tell you when something is done.

If you have tested your lid thermometer and its accurate you want to go anywhere from 225-250 at the lid or at your grate. Don't get hung up making constant adjustments make a small adjustment and wait 20min-1/2 an hour for things to change in the cooker. Don't panic if it goes up to 275 or higher just calmly adjust your bottom vents.

Start with hot water in the pan and be careful it doesn't go dry.

Besides that make sure to have plenty of cold beer and some tunes going on the radio.
 
Another question, if I'm showing say 225f on the oven thermometer which is right next to the meat, would would the internal temp of the meat approximately be at? another words, I'm wondering if I even need a probe thermometer??? thanks.
 
The internal temperature of the meat is going to slowly rise the longer you cook. Each cut has a target temperature range to shoot for (190-200) for PP).

I think you definitely want a probe/meat thermometer. You'd want to be sure you've cooked the butt thoroughly, under cooked meat (even if its been on the cooker for several hours) isn't really safe to eat.
 
I cooked pork butts and brisket for years without a temperature probe, just cooked until the meat was probe tender. I didn't temp meat until I read about "the stall" and was curious about it so I bought a cheap $10.00 maverick digital thermometer. Still all I use. If your cooking butts and briskets till tender then you are going way beyond the safe temperature. I have seen numerous threads on here and elsewhere that had people wondering why the butt or brisket was still tough even though they pulled it at 190 degrees like some overpaid BBQ Guru told them to.

The only thing I check to ensure a safe temperature is chicken or if I'm doing a roast so I don't go beyond the doneness I want.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Eric Lee:
Good advice here. How long does it take usually for the water pan to empty? </div></BLOCKQUOTE>
I would check it after 3-1/2 to 4 hours. YMMV.
 
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