First REAL cook...any tips?? Finished pic's are up!!

Husker Que · Last edited by Husker Que on Sep 12 2010; edited 1 time in total

Tomorrow will be my first official cook. I made some chicken breasts the day I brought the smoker home but this will be my first attempt at real smoked food and feeding some friends. I plan to make a pork butt and some abt's. I am going to follow Alien BBQ's recipe for the abt's and use a recipe for the butt that I found here... http://www.amazingribs.com/recipes/porknography/perfect_pulled_pork.html

Using my brinkmann offset I plan on running at about 240*(my guage is closer to the top). My pork butt is boneless and just over 5 lbs. So would I be right in assuming 7-10 hours for the butt, and put the abt's on with about 2 hours left? I am going to make the rub right now. Should I put on the rub tonight and leave it in the fridge overnight? The butt is not frozen I picked it up today and it was just in the cooler at the store and in the fridge since. Also would it be fine to make up the abt's tonight so they are ready to go tomorrow? Thanks for any help you might have.
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Chef · Posted: Sep 11 2010 Post subject:

Sounds like you have a plan

Husker Que · Posted: Sep 11 2010 Post subject:

Ok my butt is rubbed and sitting in the fridge, and the abt's are all made up. Can't wait till tomorrow morning...here are some pics...

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Kronk · Posted: Sep 11 2010 Post subject:

Good luck and go Huskers!!! I can't really tell a difference if I rub and refridgerate overnight or just prior to a cook. The turds look great raw and should turn out very well at 225ish after 2 hours. With turds, I prefer to almost undercook them than to overcook them as long as the bacon is done. They get too soft if overcooked. I prefer a little higher temp....say 275...with shorter cooking times...to crisp the bacon and yet leaving the pepper somewhat crisp. I also try to use bacon as thin as I can find.
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boomers bbq · Newbie Joined: 13 Aug 2009 Posts: 43

Sounds like you have a good plan in mind. The butt looks good so does the ABT'S. Enjoy the cook have some beers, "GO BIG RED"
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SmokeHound · Posted: Sep 11 2010 Post subject:

Lookin' good so far. . . Don't forget the finished food p0 rn!

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Mr Tony's BBQ · Posted: Sep 11 2010 Post subject:

leave your stack vent wide open or she will soot up your food - creosote on pork is not the greatest flavor profile..., I always put a pan of water / apple juice or some form of liquid near where the firebox meets the smoker on the lower grate or bottom to keep meat extra moist. You can flavor water with soy sauce, onions, dry or wet seasonings - I have even used lemon juice watered down - just check to be sure it hasnt run dry [ especially with sweet juices, as the sugars will burn funky ]
Waiting on pics!!!
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Husker Que · Posted: Sep 11 2010 Post subject:

6:30 fired the starter..6:40 loaded the charcoal tray...7:00 the pork butt is on the smoker. Very Happy

Temps are running a little hotter than I'd like (285* but temp guage is pretty high in the pit) to start but after 15 mins of adjusting the intake I think it starting to settle down. Hopefully the guage will settle about 250*-275* if I am right then the cooking rack should be about 20* less right. Should turn out to be a good day..getting some siding done on the house this morning, then watching the gam at 11:30, then about 2:00-4:00 the food should be ready. Go HUSKERS!! Smile

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Beertooth · Posted: Sep 11 2010 Post subject:

Husker Que sounds like a good plan & sounds like you're off to a great start! Smile

I wish I was firing up mine, but I'm off to work for a couple hours today. Sad

Just keep an eye on the temps & remember - "If you're lookin', it ain't cookin'."

I'll be watching for updates! Very Happy

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Husker Que · Posted: Sep 12 2010 Post subject:

Temp has kinda jumped around a bit as I haven't been checking it enough but has stayed between 280* and 215* mostly around 245*-260*.
Just checked the butt a few minutes ago and it's starting to look GOOD!! It has been on for 6 hours now so getting within an hour or two of being done. Probably should throw on the abt's pretty soon. Oh and by the way the Sker's are kickin a$$! Very Happy

Beertooth...are you ready for the Big Red train to come to town next week?? Smile

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Husker Que · Posted: Sep 12 2010 Post subject:

Sorry about not posting pics sooner but had I posted them before eating there wouldn't have been any left. Thanks everyone/smokering.com for the tips and ideas the food turned out awesome and you guys helped alot. The smoker did great and probably only used 1/2 bag of R.O. lump, and 1/2 bag of hickory chunks after 9hrs. Next I want to try a fire with splits instead of chunks, the chunks were way better than the chips but still burned up to fast. Oh well I'm ranting so here are the pics. Tell me what you think.

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everss98 · Joined: 05 Jul 2009 Posts: 12 Location: Noblesville, IN

Looks great all the way around. The pork looks terrific and pulled apart nicely. Well done.
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messerist · Posted: Sep 12 2010 Post subject:

By jove I think he's got it! Looks great! Dontcha love it when a plan comes together? Very Happy

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Husker Que · Posted: Sep 13 2010 Post subject:

Thanks guys yes the pork did pull apart nicely. Everyone says you need bear paws but I did that in 5-10 mins with the grilling fork you see in the pic and a regular table fork it worked great. Now I wouldn't want to do that with ten of them!!
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Mr Tony's BBQ · Posted: Sep 13 2010 Post subject:

Great lookin grub Husker Que!
I too was told I need "bear paws" but have held off - I "pulled" an entire 141 pound hog the other night in about half an hour [ after roasting for 15 hours] all by hand - no knife, no paws! Heavy duty rubber gloves and determination!! Save the cash to pay for a few more shoulders IMHO!
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patruns · Posted: Sep 13 2010 Post subject:

Nice looking cook Husker Que! That pulled pork looks very tasty indeed. How did you like the ABTs? They are a bi**h to make aren't they? But very tasty!
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SmoknCamo · Posted: Sep 14 2010 Post subject:

The ABTs look a little darker then I like them but they still would not last 30 seconds in front of me!

You nailed that PP! Great Bark and it looks very tender!

Fantastic Job!
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texbbqpits · Posted: Sep 14 2010 Post subject:

All I can say is let's eat. Looks real good to me. Tom
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Mrs. K.A.M. · Posted: Sep 14 2010 Post subject:

WoW

Everything looks absolutely delicious.
Very nicely done Very Happy

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Brian Briggs · Posted: Sep 14 2010 Post subject:

looks great, no tips are necessary