New to offset cooking

[gmusser]

Hi Everyone

I am getting ready to try a pork but in a offset cooker, I just finished. I have done several in a Cook Shack electric smoker, but this my first time in a offset... It is aprox 6.50 lbs need to know best tempture. best wood, should I use charchol to start, aprox time. Like I said this is my first time on this type of smoker. Any and All help, tricks of the trade, best way to cook... anything

[mding38926]

I will certainly be happy to tell you how i do it ........though I am sure that there are lots of other equally (or better) ways of doing it. I have a bbq chef offset from bbqs galore......I use lump charcoal and try to keep my temperature at about 225-230 degrees until the internal temperature of the butt is 200 degrees.
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Dinger

[OkieJay]

For flavor, I would add some pecan or apple wood chunks.
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OkieJay
Founder of the seldom seen Touch Of Smoke BBQ team.

[gmusser]

do you guys foil it at any time during the cook?

[mding38926]

I do not foil it....I do spray it with a little apple juice/vinegar mixture.....and (thanks to Jay for reminding me) I use chunks of either apple or cherry......I like the fruity woods.
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Dinger

[mikekilian1947]

gmusser

I'm still new to this too, but I have done a four butts. The first was rough, but salvagable. The second and third got better, more moist and done. The last was the best! What I have found out so far is that maintaining a proper temperature is one of the keys to good Q. It -- the temperature -- needs to be around 225 - 250 and plan on 80 minutes per pound, or about 8-9 hours for your example. HOWEVER, how your smoker actually works is going to play a role in the time it will actually take (as they say, your mileage may vary). I had to learn what my equipment would do, and I really needed to know what the temp was -- I didn't have a thermometer at first . . . big mistake! As was mentioned, look for an internal temp of 190-200.

I use hickory chunks with hardwood charcoal. I add the hickory for the first 3-4 hours and then cut back to just charcoal. I do wrap it in alminum, however, it is after the pork is at 190 degrees and the smoker temp is at 200 degrees and going down -- it's kind of like a big cooler that a lot of guys use to let the meat rest before pullling.

I think that you are going to have to see how your smoker works since no two seem to operate the same way and no two cooking procedures are the same. Just keep in mind that this is a learning process that is loads of fun -- don't forget to include a good brew!

Hope this help a bit!!

Mike
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"I can smell the future." Nostrildomus

[Doc1680]

mikekilian1947 hit it on the head. The only thing I will add is foiling will determine wether you get a good crust or not. The meat will steam in the foil. This will keep it nice and moist, but too moist to form a good crust on the outside.
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Love the voodoo that Q do.

Doc

[roxy]

I dont foil as my favorite part of the butt is the bark and I find the foil softens the bark and ruins its texture. I never have a problem with the meat being dry. I tried the foil wrap cause lots of folks was talking about it, just not for me.

For me its a charcoal start and then add cherry logs till shes done. I try to keep the temp on average of 220-230 degrees till the magic number of 200 degrees internal. I set the meat on the counter for about half an hour and then I pull it by hand wearing rubber gloves (nothing like playing with your meat), that I washed with bleach and soap before I start.

Good luck with the new smoker.
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

[bigabyte]

I don't foil my butts either. The only advantage I can see to foiling a butt is to maintain temp. A lot of competitors will wrap the butt up in foil, then in a blanket, and put it in a clean cooler. It will maintain temp so they can finish ahead of time and then pull it out still piping hot and prep for turn in.
The only way to get a good crisp bark is to not foil. As long as you don't cook it past 200 then it shouldn't dry out. Pull it off at 195, it will keep cooking in its own juices to 200. It won't be dry. Trust me.
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--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

[gmusser]

Thanks guys

Everything turned out GREAT....Two butts and two slabs of ribs. The new cooked was great only took a short time and i had in working just right temp ran between 250 and 275 with no problems..the food was fantastic if i have to say so myself.....a good sign of good food is no left overs...Thanks again for the help.....will post more next time i cook

[DawgPhan]