New Owner - Model #2

[Put Smoker In]

Just picked up a Model #2 yesterday and couldn't be happier.  Got it seasoned today and going to try to my first smoke this weekend.  I've enjoyed reading the posts on here for some time from the shadows and it's good to know I can count on the group to help me out when questions arise.

 

[NDKoze]

We're all in here together Dan.

Welcome!

 

[DivotMaker]

Glad to have you out of the shadows and into the light, Dan!  You've made a great choice, and there's plenty of great Q in your future!  We're here to help, so don't be a stranger!

 

[Put Smoker In]

Thanks guys for the welcome and offer of continued support.  I'll keep the questions coming.

 

[BedouinBob]

Welcome Dan! You'll love the smoker. What's smokin first?

 

[Put Smoker In]

I have an 8.5# butt in brine since 1pm.  It's going in the smoker at 10pm.

 

[DivotMaker]

Sounds great, Dan!  Remember - remove from the brine and rinse, then mustard/rub, and right into the smoker.  No need to let it warm to room temp or anything.  Looking forward to pics tomorrow!

 

[swthorpe]

I see some excellent pulled pork in your near future 

 

[Put Smoker In]

Took the 8.5# butt out at noon after a 14 hour smoke.  I though it would take longer but the auber indicated I had reached the 195 deg IT temperature.  It was so moist coming out of the smoker it was almost falling apart as I was taking it out.  Double wrapped it in foil and a towel for as long as I could stand (1 hour) and then shredded it.  Great flavor and texture.  My son called it "phenomenal".  Only made 1 mistake - - I never got a picture before breaking it down.  Happy with this first effort and look forward to trying some ribs in a day or so (with pictures this time).

 

[swthorpe]

Way to go, Dan!  I understand the whole picture thing...reality takes over, just want to eat, oh my, where did it go?!?!  Sounds like you did this one to perfection.  The time requirements definitely vary by the meat of every BB, but the good thing is to always allow more time, not less.  The rest period is a necessary part of the cooking process as well.

Ribs are a nice second choice (and we love the pics  ;D).  Cheers!

 

[Put Smoker In]

Thanks Steve...All the good tips from the forum helped.

 

[Paul Case Luca]

Welcome.  Spartans huh... Well OSU fan here because my CWRU Spartans weren't so hot. LOL.  Go big ten... And good luck smokin.

 

[Put Smoker In]

Don't give up on Case Western Reserve.

 

[Smokem if you got em]

Glad your first smoke went so well Dan.  I just picked up a Boston butt myself. Will put it in the brine sometime this week.  They are so easy to prepare in these smokers and soooo tasty.

 

[OFFSHORE GINGER]

Dan it is always good to see another person join the forum from Mich ....................Happy New Year .