Got my SI1 on Wednesday, my Smokinlicious chunks on Thursday. Squeezed in a quick trip to my local meat market and tossed a rack of St. Louis ribs and a smallish (5 lb) pork butt on right away just shy of 7 am (was the biggest one—I could have asked if they had a larger one in the back, but had to run there between meetings and didn’t have much time.)
I halved the brine recipe that’s pinned on the Pork page for the butt. Hickory and cherry wood, 235, ribs went for 5 hours, got a brush of sauce, and then another 30 before they came out to get swapped with potatoes. The butt hit 192 at around 2:30, got wrapped and coolered, and mac and cheese went in. 12 hours later and I’m finally enjoying all the fruits of my labor
Pretty successful first smoke if you ask me! I really appreciate this forum, I got a lot of good advice before I even started!
