Smokin-It User Forum!
General Discussions => Introductions => Topic started by: Bucket from NW Georgia on December 18, 2015, 04:26:33 PM
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Very excited to get started on this SMOKIN journey! After researching the internet for "best electric smokers", and subsequently finding Smokin-It, I decided to purchase a #2. I've been enjoying this forum with everyone's comments, suggestions, and guidance....what a resource. You can't print a manual that gives this kind of information. My #2 arrived a few days ago, I seasoned per the instructions, and today I'm SMOKIN. Decided to try DivotMakers "Brined Pork Butt for Pulled Pork" recipe. I'm exactly 3 hours in. I am at work, but have called home to have my daughter check the temp on the maverick. I feel like a nervous parent haha. I know I'm going to ruin a bunch of meat before I get the hang of it, but I can already tell I sure enjoy the process. Thank you to all of you regular forum posters. I'm hanging onto your every word-
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Hi Bucket (real name?) I doubt very much that you are going to ruin any meat at all, let alone "a bunch". If you follow the guidelines on the forum everything will work out just fine-you have also chosen a very forgiving first smoke in a butt, just be patient with it. Welcome to the forum.
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Welcome and enjoy.
FYI, make sure that juice box TOUCHES the wood box. As a "stand alone" they don't work quite as well.
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That's a fine-looking butt, Bucket! Sure glad to have another Southerner with us! 8) Pork butts are very forgiving...almost impossible to mess them up! I use 190 for final temp now, and it's great!
Let us know how it turns out!!
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167 degrees 10 1/2 hours in. Appears to be "on schedule".
jcboxlot: my juice box was not touching the wood box. Will make sure and do that next time.
Thanks everyone for the encouragement!
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Sounds like your are in the stall at 167. Could be several hours sitting at that temp, so don't worry. I bend the lip of the foil pan straight up on the side by the smoke box, so I can snug it right up against the side. Looks like you've been studying the forum and have a great first smoke going. Let us know how it turns out!
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Bucket, Welcome from SW Arkansas. Congratulations on your #2!
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Welcome from Delaware, Bucket. You will love the #2, I know I do! Cheers
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I'm guessing you had a great meal last night. Where are the money shots?
BTW, welcome from ND!
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Hit 190 IT at 3:45 am (15 1/2 hour smoke time). After wrapping, resting, then pulling - shared the pork with family at Christmas dinner. It was a hit. I could not believe how juicy and flavorful this was. Again, divotmakers recipe was spot on. Ribs next. Thanks again all forum posters!
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Looks like pork! Enjoy, its an easy smoke, just have to "time" it and not rush anything.
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That's what we like to see, Bucket! Nice job, Sir! 8)
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Looks like a winner!
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Congrats,
Nice bark, it looks great!
Greg
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One tip for the rest, Bucket - put a towel in the cooler, then the butt, then another towel. Hold that heat in.
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Just wanted to give a shout out to SconnieQ and Divotmaker for your previous comments to my initial post. On my second BB smoke, I did bend the lip of my juice pan and made sure it was touching the smoke box. Due to crazy Christmas day schedule, I ended up keeping finished BB wrapped in foil AND towel in cooler for 4 hours before serving. This smoke was even better than my first. Simply awesome. Thanks everyone for your helpful hints.
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Enjoy, good results.
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Good to hear you've been having success! These smokers make it pretty easy once you get the hang of it.
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You're welcome, Bucket, and congrats on your success! It's how we roll, around here! 8)
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Late to the party, welcome Bucket!! I am heading up to see my brother today. He's in Rome so I'll be in your neck of the woods. I'll keep my nose on the lookout for your smokin-it cooking ;)
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Nice set up! Hope you had a good visit to Rome.
Sitting here right now waiting for my first whole chicken to hit 165. Another butt to start sometime tomorrow. Beef varieties are next.
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Get ready for the best chicken you've ever had, Bucket!