newbie looking for something to smoke


 
D

Damian Romero

New member
I have only done ribs and some beer butt chicken...any ideas what to do this weekend? I want to attempt a pork butt and make pulled pork but im not sure if i am ready for a 12hr+ smoke...so any ideas?
 
brats. top grate, 45-50 minutes.

High heat chuck roast for pulled beef. prolly around 6 hours

High heat brisket (4 hours)
 
Try wings, did 10 pounds this weekend. Easy to do. 2 hours at 250. Can do about 60 at a time in the 18". I just use the top grate and do batches of 30.
Top round is another good one, 1/2 hour a pound at 350-400.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Damian Romero:
I have only done ribs and some beer butt chicken...any ideas what to do this weekend? I want to attempt a pork butt and make pulled pork but im not sure if i am ready for a 12hr+ smoke...so any ideas? </div></BLOCKQUOTE>

Damian, welcome to the forum. Many good ideas here. IMHO if you want to cook a butt then cook a butt. You do not have to cook for 12 hrs if you don't want to. There are many here including myself who for one reason or another use higher heats and get shorter cook times and delicious meats, including BUTTS. So get yourself a nice looking butt, throw er on the barby and cook. Do a search for HH methods.

Good cookin' to ya.

Mark
 
welcome and go with your gut feeling and your stomaches desire, smoke the butt. You will find the the WSM does not have to be watched closely. Get it adjusted and it will be good for several hours. Many here do over night smokes.
I suggest just stocking up on beer and get the smoker going. Then sit back and enjoy life as you wait to enjoy the pulled pork.

Mike
 
Get a small butt, bump your temps up to 275-300 and go ahead with the butt, foil near the end to speed things up a bit. It's kind of a cross between low and slow and HH with great results
 
well i bought a pack of 2 that are cyrovac wrapped (or however you spell it), total is 18.24 lbs, but i am wondering,t he date on it says sell by 1/11/2010 (did not notice this), it should be good til saturday if kept refrigerated right?, that is when i plan on smoking it
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Damian Romero:
well i bought a pack of 2 that are cyrovac wrapped (or however you spell it), total is 18.24 lbs, but i am wondering,t he date on it says sell by 1/11/2010 (did not notice this), it should be good til saturday if kept refrigerated right?, that is when i plan on smoking it </div></BLOCKQUOTE>

Damian, Pork is one of those meats that I like to buy as far away from the sell by date as possible. Far away being before. I believe that since you bought it by the sell date and assuming you keep it in the safe temp zone you "should be ok".
Let us know how it all tuns out.

Mark
 
Damian you'll been fine with that meat. If your not used to buying cryovaced meat you should be warned that sometimes it might smell a little funky/off when you open it. Just give the butts a good rinse under cold water and pat them dry with paper towel or a dishrag. Don't forget the pictures.
 
oh there will be plenty of pics, and i guess me and my gf can eat plenty of pulled pork sandwiches off 14lbs of meat lol


i guess te meat is cyryovaced, it doesnt look regular wraped and its pretty tight
 
Just put the left overs in zip lock bags in the size of portions you'll use,squeeze the air out and give them a zip and throw them in the freezer. They will stay good for a few months like that. From 14 pounds precooked you'll end up with 8-10lbs of meat depending on how lean they are.
 
Welcome to the BBQ NUT HOUSE Damian, do not get the sell by date and the coded use by date mixed up, the sell by date just means that whatever u are buying has reached its best quality, the use by code is whatever u are buying is safe up to that date. Good luck on the butt's Damian.
 
One of the biggest hits during Thanksgiving was the smoked Pecans I did. Yea, I just took Pecan halves mixed in a little melted butter and put in a pan on smoker. All I had on had was Apple wood chunks (what I was using for Turkey) and so used two of those. I smoked about 2 hour, stirring every 1/2 hour or so. My god was good.

I had three people send me emails asking how I made them.
 
I just smoked my second roast, this time a CAB Top Sirloin ( the first was a rib roast ). It was 18+ pounds. I see a week of meals and a lot of Food Saver activity in my future.

IMO roasts are a nice break from the brisket 'n' ribs routine, and seem easy to get a good result, and a pretty decent value.

So, if you're still looking for something to smoke, consider a roast.
 
I'm with many of the above. Pick up a smaller butt and do it on a weekend or whatever day you have free.
Butts are pretty much foolproof. As your first, I'd watch the internal temp with a gauge and start testing for tenderness after 180 (it probably won't be "done" at that temp).
The good thing about a butt is that you have the opportunity to prepare and apply a sizable batch of rub, watch the meat transform from a fatty, pink lump to a dark piece of charcoal and marvel at the tenderness of the product when you break it open.

As a worst case, an under or overcooked butt becomes perfect after 6-7 hours in a low crock pot with some veg and stock.

Good luck. Next up is the dreaded Brisket...
 
You must log in or register to reply here.

 

Back
Top