Noob Bros 1st Smoke Journey

[Carl_S_901]

First, a new beer

Butts are now rubbed

Rub recipe (very close to Mr Brown / Southern Succor Rub)

2 Tablespoons ground black pepper
1/4 cup smoked paprika
1/4 cup Turbinado sugar
2 Tablespoons Kosher salt
2 teaspoons ground mustard
1 teaspoon cayenne pepper
1 Tablespoon garlic powder

Now resting in the fridge and waiting until the morning.

Hope it turns out good.

 

[Danny B (Albany GA)]

A couple of tips I picked up here that could be useful to you are:

1. Spray the water pan with Pam grilling spray or whatever you have on hand. Makes cleaning the pan afterwards easier.
2. Try closing 2 of the 3 bottom vents all the way and use adjust with only one vent. This has worked so well for me.

Have a great cook!

 

[MattP]

Ok, now I need to ask. Have seen a few times where people reference spraying the water pan with Pam-- are you guys referring to the inside of it? Once you fill it with water, wouldn't that just cause the Pam to sort of "come off" the pan?

 

[Danny B (Albany GA)]

Ok, now I need to ask. Have seen a few times where people reference spraying the water pan with Pam-- are you guys referring to the inside of it? Once you fill it with water, wouldn't that just cause the Pam to sort of "come off" the pan?

Yes spray the inside of the water pan. Don't know how it works but it does. Give it a try sometime.

 

[Carl_S_901]

It was unseasonably cold when we started a couple of hours ago

Made our newspaper donuts and got them in the chimney

Got the smoker parts staged

Foiled just the bottom of the water pan

Got the charcoal loaded, buried some of the wood chunks, and put some on top. Went with 2 apple, 2 cherry, and 1 hickory.

40 brickets in the chimney and fired it off

Coals are ready

Hot water in

Meat On!!!

And out 1st smoke is underway at 7:50am

 

[Carl_S_901]

Once temp came up to 200 we set the bottom vents to 25% open (75% closed)

Temp went to 225 and stayed for 30 minutes and the started climbing fast. We set the bottom vents to 20% open and it has been maintaining 235ish for the last hour or so.

 

[Carl_S_901]

We are now having a debate about what the internal temperature will need to be later before we pull it and let it rest wrapped in foil for an hour.

I am saying 190 and my brother is saying 160 as it will continue to cook at rest.

Thoughts???

 

[Tony R]

We are now having a debate about what the internal temperature will need to be later before we pull it and let it rest wrapped in foil for an hour.

I am saying 190 and my brother is saying 160 as it will continue to cook at rest.

Thoughts???

My vote is for 195

 

[Carl_S_901]

Checked water at about 3 1/2 hours and looks like it is 1/2 full still. Not adding water now.

 

[Danny B (Albany GA)]

We are now having a debate about what the internal temperature will need to be later before we pull it and let it rest wrapped in foil for an hour.

I am saying 190 and my brother is saying 160 as it will continue to cook at rest.

Thoughts???

195 at least.

 

[Carl_S_901]

We went to Lowes and bought a Taylor 816-17 quick read thermometer for later.

Also, bought a cheap flower watering container and hacksawed off the sprinkler head. We just added about a gallon of water with it and it worked perfect for that purpose.

 

[MattP]

I'm with the other guys saying to pull around 195.

Yes spray the inside of the water pan. Don't know how it works but it does. Give it a try sometime.

Do believe I will!

 

[Bob Bass]

Carl,

It might be interesting to know what the internal temperature is when you pull it off the smoker, assuming you are going to use the PROBE portion of your quick read thermometer to check for TENDERNESS.

 

[Carl_S_901]

Everyone is getting hungry so we got brats on the Genesis

 

[Carl_S_901]

Meanwhile temp is started slowly dropping about 30 mins ago. We took vents to 50% open but no rise yet. Getting slightly worried.

 

[Bob Bass]

Might be interesting to open the door and see how your coals are burning.

 

[Carl_S_901]

Might be interesting to open the door and see how your coals are burning.

Might be hard to tell from the photo but there is a good orange glow underneath. My brother poked it a bit and his opinion is that it is mostly ash. He wants to add charcoal. Me, I am more on the wait and see.

 

[Carl_S_901]

Combination of opening door twice and stirring coals shot us up to 250. Setting vents back to 25% open.

18 more minutes will be the 8 hour mark and we will check meat.

 

[Carl_S_901]

Internal temp at the 8 hour mark were 178, 180, and 185 depending on where we tested.

Fighting about adding more charcoal. I am winning thus far. My brother did talk me into letting him add 1 small block of cherry wood though.

 

[Curt Davis]

First off I am guessing that you are the older one. I add coal unlit every couple of hours on a long cook. I just open the door and toss some in. Some say the unlit will have a smell but I have not noticed an issue. I also bought some welding gloves to protect my arms when adding coals or wood. Good luck and try not to be too hard on him.