first time smoker

[sabg]

i arrived home last night to find an brand spanky new smoker sittin on my doorstep. a wonderful surprise gift. i want my first time to be wonderful. what should i do first ? i was thinking about a duck or should i stay with brisket or a butt? also, any wood ideas?

[Schielke]

Pork shoulder

Brine it

Smoke with light fruit wood

Pull it off when it hits about 185 internal

If you want, rub it with a spice mixture of your choice and spray with Apple Juice every 30 min after the first couple hours.

[Creeper]

I agree with Schiekle on the pork shoulder, assuming you have the time. If you're impatient and want more immediate satisfaction, toss on some pork ribs or a chicken with the pork, and you'll have something to nibble on while waiting for the shoulder to finish.

[MatthewB]

You might consider doing a couple of chickens & some sausage. (Do the pork butt the second time. )

Most of your effort the first time will consist of fire control.

[Creeper]

The BBQ/Smoking FAQ is a must read if you're a first time smoker. http://www.eaglequest.com/~bbq/faq2/toc.html

[Socrates]

i arrived home last night to find an brand spanky new smoker sittin on my doorstep. a wonderful surprise gift.  i want my first time to be wonderful.  what should i do first ?  i was thinking about a duck or should i stay with brisket or a butt?  also, any wood ideas?

What kind of smoker?

Butt is good and easy. But, 185 is overdone IMHO. 165 (170 max)and let the carryover heat take it up to its final temp. That should kill any bugs. It's moister that way.

Brining is important. There is a brining FAQ somewhere that someone should post to you.

Soc.

[Schielke]

The 185 seems to result in more of a pulled pork vibe, whereas a lower temp is more like a pork roast for slicing.

Ben

[tommy]

brining.

[Dave the Cook]

Here's a search results page that includes, along with cigarette threads and threads about brandished guns, most of the accumulated eGullet smoking wisdom.

Smoke me.

At 165, you've long since killed any critters, but you haven't reached peak succulence -- the connective tissue needs time to render. That's what gives you the sensation of juiciness, even though the proteins have actually squeezed out most of the water-based moisture. The 185 temperature allows the meat to not only get done, but the collagen to fully melt.

[tommy]

Here's a search results page that includes, along with cigarette threads and threads about brandished guns, most of the accumulated eGullet smoking wisdom.

Smoke me.

here's an even better one.

edit: damn, you'd have to add this one too. damn Stone posting about smoking in the General forum.

Edited July 22, 2003 by tommy (log)

[Dave the Cook]

Here's a search results page that includes, along with cigarette threads and threads about brandished guns, most of the accumulated eGullet smoking wisdom.

Smoke me.

here's an even better one.

edit: damn, you'd have to add this one too. damn Stone posting about smoking in the General forum.

tommy's is better.

dammit.

[jmcgrath]

Butt is good and easy.  But, 185 is overdone IMHO.  165 (170 max)and let the carryover heat take it up to its final temp.  That should kill any bugs. It's moister that way. 

Well, 137F is the minimum safe temperature for pork and that works just fine for a loin, but is not even close for a butt. At 180 to 185, a butt is sliceable and around 200 is where you want to be for pulled pork. Each butt is going to be different and it is much more of a feel thing than an exact temperature. If the shoulder bone is loose and feels like it can be pulled out, the butt is at the pulling stage. This can be anywhere from 195 to 205.

Jim

[MatthewB]

Each butt is going to be different and it is much more of a feel thing.

Word.

[hollywood]

Each butt is going to be different and it is much more of a feel thing.

Word.

http://www.buttsacrossamerica.com/

[MatthewB]

Each butt is going to be different and it is much more of a feel thing.

Word.

http://www.buttsacrossamerica.com/

Nice pic, buddy. You & the SO are a cute couple.

[Stone]

If you've got a Weber Bullet, the temp mgmt isn't very hard, even the first time out. Do a mid-size butt -- about 4-5 pounds. (As a novice, I can say that the butt is the easiest and most forgiving.) That should let you start early and be done for afternoon eating. Get yourself a good digital therm. When you think it's done, wrap it loosely in foil and let it sit in the oven (off) for an hour.

[CathyL]

Word. Doneness is a condition, not a temperature.

No need to brine a butt unless it amuses you.

[col klink]

Each butt is going to be different and it is much more of a feel thing.

Word.

http://www.buttsacrossamerica.com/

We're talking about smoking and eating butts, does this make you a cannibal?